Cheesy Scrambled Egg Boats

Moist and cheesy, salsa-spiked eggs, spooned into toasted baguette boats and smothered with cheese. Pick up a boat and eat it with your hands - how about that for a great way to start the day?

About the baguette: Choose your favorite kind of baguette - French, Italian, sourdough - anything works here. I happened to have a French baguette, so that's what I used. If you use Italian or sourdough, the boats might be slightly larger (French baguettes are typically skinnier then their baguette brethren)!

About the salsa: I used picante sauce because, again, that's what I had. You can use whatever you already have. You can also add diced, fresh tomatoes, green peppers and onions too!

Cheesy Scrambled Egg Boats

1 baguette (French, Italian or sourdough), cut crosswise into 3 equal pieces (about 5-6 inches long)
3 tablespoons butter, softened
6 large eggs
1/4 cup milk
Salt and ground black pepper
1/3 cup prepared salsa or picante sauce
1 1/2 cups shredded cheddar cheese

Preheat the broiler. Halve each piece of baguette lengthwise and scoop out some of the bread, making a boat (nibble on the bread you pull out, or reserve it for bread crumbs for another meal).
Place the bread under the broiler and toast until golden brown. Brush the inside of the bread with 2 tablespoons of the butter. Set aside.
Melt the remaining tablespoon of butter in a large skillet over medium heat. Whisk together the eggs and milk and add the mixture to the pan. Cook until the eggs are cooked and still moist, stirring frequently. Remove the pan from the heat and fold in the salsa. Season to taste with salt and pepper.
Spoon the egg mixture into the bread boats. Transfer the boats to a baking sheet (line the baking sheet with foil or parchment paper for easy cleanup) and top with the cheese.
Place the boats under the broiler and cook for 1 minute, until the cheese melts.

Serves 4-6