Open-Faced Egg Sandwiches with Ham & Cheese

      • 1 large baguette or other crusty loaf of bread
      • 8 eggs
      • 1/4 lb thin-sliced deli ham
      • butter
      • milk
      • 1/2 cup of your favorite shredded cheese
      • -Slice the loaf of bread in half lengthwise. Cut each piece in half again. Use a spoon to scoop out
      • the inside so it's hollow. These will be the bases for your sandwiches.
        • -Heat a large skillet over medium heat. Melt 1/2 tablespoon of butter in the pan, just enough to
        • coat the bottom of the pan.
        • -Cook the ham slices in the butter until the edges start to brown and it gets a bit crispy,
        • about 1-2 minutes on each side.
        • -Remove the ham from the pan and place 1 or 2 slices onto each sandwich base.
        • -In a medium bowl, beat the eggs with a splash of milk.
        • -Melt another 1/2 tablespoon of butter, just enough to coat the bottom of the pan.
          • -Add the eggs to the pan and scramble, until they are almost cooked. You want them to be a
          • bit undercooked because they will continue to cook in the oven.
            • -Set your broiler to "high."
            • -Divide the eggs between the four sandwiches, and sprinkle with the shredded cheese.
            • -Place the sandwiches under your broiler just until the cheese melts.
            • -Season the sandwiches with salt and pepper, and serve immediately.