fried hot dog + egg sammies with sriracha + shoyu mayo
 
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Makes: 2 open-faced sandwiches
Ingredients
  • 4 nitrate-free hot dogs (we love these guys)
  • 2 slices Hawaiian bread
  • 2 large eggs
  • ¼ cup good mayo
  • 2 tsp low-sodium soy sauce
  • 2 tsp water
  • 2 handfuls finely shredded romaine
  • butter
  • sesame oil
  • sriracha + furikake, for serving
Instructions
  1. Combine mayo, soy sauce and water in a small bowl. Set aside.
  2. Heat a griddle over medium flame. Lightly butter Hawaiian bread and griddle until lightly marked. Reserve to plates. Top with lettuce and a drizzle of mayo mixture.
  3. Add a little sesame oil to the pan. Split hot dogs lengthwise and fry, cut-side down, until crisp. Flip 'em and crisp up the second side. (A bacon press helps prevent them from curling up!) Allow to cool slightly before layering over lettuce, two per serving.
  4. In the same pan, fry eggs to your liking. I like using a fork to lightly scramble the remaining hot-doggyness from the pan into the whites, but maybe that's weird?
  5. Top sammies with fried eggs, another drizzle of mayo, and sriracha and furikake to taste. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/fried-hot-dog-egg-sammies-with-sriracha-shoyu-mayo/