Hot Dogs and Eggs
Member Submitted Recipe
Gary Possert
Lancaster, California
Serves 6 or so
Best made in a cast iron skillet
(Simple, Simple, and Easy)
1 package of 8 Hot Dogs
8 eggs
Two shots of milk
Olive Oil (Tablespoon or so)
Salt and Pepper
Slice EACH Hot Dog in half Lengthwise, roll 90°, and slice again lengthwise. Hold the four long pieces
together, then: Cut the sliced Hot Dog across its width in ¼ inch sections. This will leave the Hot Dog in small
(approx. ¼ inch) cube-like “bites”.
NOTE: This “bite” size is important, as just cutting the Hot Dog into full cross-sectional slices leaves each
“bite” a size susceptible to choking. Keep the Hot Dog “bites” small.
Mix the eggs and milk in a mixing bowl and beat the egg/milk mixture as if to make scrambled eggs. Lightly
salt and pepper to taste. Set aside for now.
In the Cast Iron Skillet, add a little Olive Oil, heat to just below Medium, and add the plentiful amount of Hot
Dog “bites” just produced. Using a metal spatula, Stir Fry the Hot Dogs until they are just browning (or to taste,
however you define a cooked Hot Dog)
When the Hot Dogs are done, pour the entire beat-egg mixture onto those Hot Dog bites still sizzling in the Cast
Iron Skillet. Do Not Walk Away Now. Using the metal spatula, continuously stir and turn the Egg/Hot Dog
mixture until the eggs are fully cooked.
What you now have are scrambled eggs with Hot Dog bites cooked in. Place the skillet onto a trivet on the
table, then let the kids serve their own portion using the same metal spatula that you cooked with.
If you opt to eat some of these “Hot Dogs and Eggs” with the kids, I suggest adding a little Tabasco or other
favorite hot sauce, as you prefer.