Yes. Today, we are making Scramblewiches.

Scramblewiches are brought to you by Rachel Ray's cookbook 365: No Repeats - A Year of Delightfully Different Dinners, which I bought nearly brand new for $3 at a secondhand bookstore. It's the very first recipe in the book, has an eye-catching name, and is basically breakfast on a baguette. Obviously, an excellent choice for dinner.
It occurred to me after the fact that I should have timed the cooking to see if this was truly a "30-Minute Meal", as Ms. Ray purports to provide, but oh well. It definitely didn't take very long to make at all, and was super simple aside from some unusually clumsy missteps - for example, dropping the baguette on the floor immediately upon unwrapping it. Five second rule.
Step one, after picking up the baguette from the floor, is to toast it in a low-temperature oven until it's nice and crispy. Seeing as I bought this baguette two days ago, it was already pretty crispy, so I skipped this step. Next, cut the baguette in half lengthwise and crosswise to make four slices, then hollow out the middle to make boats. For convenience, you might consider collecting all the bread innards into a bowl. Then you can also enjoy a game of willpower against the temptation of snacking on bread the entire time you're cooking.
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Come sail away... |
With your bread looking all boat-y and half the bread crumbs likely devoured already, it's time to turn to the eggs. Crack eight eggs into a bowl, and whisk them on up. Pro tip: the shell goes outside the bowl.
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Win. |
Next, it was time to cook the ham. Half a pound of ham, specifically. Basically, this involved throwing as many slices of ham into the pan as could possibly fit. Also, this is fancy fresh-sliced-from-the-deli-counter ham, so be impressed.
After the ham is browned at the edges, it's time to add the eggs and scramble them. You'll recall that I had to upgrade to the big bowl for the eggs, so I wasn't quite sure how this would turn out. My problem with recipes that call for a "large skillet" is that my large skillet is also my small skillet, and my midsize skillet (translation: I only have one skillet). But I just dumped them all in there anyway and hoped for the best. As you can see, it was somewhat disconcerting at first...
It stayed that way for an unnerving amount of time, before I got impatient and jacked up the heat, resulting in this beautiful pan of scrambley goodness.
When the eggs are still a bit soft, but no longer soup, divide up the mixture evenly between the four bread bowls. Top each one with a slice of Swiss cheese split in half, and try to balance their teeter-totter-y-ness on a baking sheet. Turn the broiler on, and pop those babies in the oven.
I let them cool for about a minute, rounded out my meal with some grapes, and set about to eating my creation.
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Ham-tastic. |
After the ham is browned at the edges, it's time to add the eggs and scramble them. You'll recall that I had to upgrade to the big bowl for the eggs, so I wasn't quite sure how this would turn out. My problem with recipes that call for a "large skillet" is that my large skillet is also my small skillet, and my midsize skillet (translation: I only have one skillet). But I just dumped them all in there anyway and hoped for the best. As you can see, it was somewhat disconcerting at first...
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Scramble-soup? |
That's better. |
Ready to go! |
According to the recipe, the bread boats needed to be broiled long enough that the cheese melted but not so long that it got all bubbly and brown, because it would overcook the eggs underneath. Seeing this as the crucial moment, I plopped down on my kitchen floor and stared at them through the oven door, not wanting to overcook them at all. It only took about a minute for them to broil, and then Bam! Scramblewiches!
Hooray! |
The Verdict:
It was delicious. It had all the goodness of one of those fast food breakfast sandwiches without all the grease. The scramblewich does not lend itself to graceful eating - I actually pulled the whole napkin-in-your-shirt thing to keep from getting bread crumbs everywhere. But it was awesome, and generally easy. It's great as breakfast-for-dinner, but would also be an easy brunch meal. People would scramble to eat them.
Too corny?
Whatevs.