Scrambled Egg and Cheese Melts

Ingredients

• 1 24-inch baguette, cut into four pieces, each piece sliced in half lengthwise
• 8 large eggs
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 4 slices bacon, chopped
• 1/2 cup shredded Cheddar
• 4 scallions, white and light green parts only, thinly sliced

Preparation

1. 1. Preheat broiler to high. Place baguette halves, cut sides up, on a large, rimmed baking sheet. Whisk together eggs, half-and-half and salt in a large bowl.
2. 2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Let bacon cool; crumble. Drain off all but 1 Tbsp. fat. Add egg mixture to skillet and cook, pushing and turning eggs with a big, flexible spatula so they form large curds, until moist but solid, 2 to 3 minutes.
3. 3. Spoon eggs onto baguette. Top with reserved bacon, cheese and scallions. Broil until cheese has melted, 1 to 2 minutes. Serve immediately.