by Sheena Bates
6
SERVINGS
Ingredients
- 6-1/2 tablespoons unsalted butter, softened, divided
- 1/3 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 6 hot dog buns, split
- 6 jumbo all-beef hot dogs
- 6 large eggs
- 1/3 cup half-and-half
- 6 strips bacon, cooked until crisp and then crumbled
- Chopped fresh chives, for garnish
Directions
- In a medium saucepan, melt 4 tablespoons butter over medium-high heat. Add flour and cook, stirring constantly, until mixture is pale-yellow and frothy, about 1 minute. Slowly add warm milk, and continue whisking until sauce thickens and bubbles, 3 to 4 minutes. Reduce heat to a simmer, season with salt and pepper, and simmer for 2 minutes. Add cheeses, and whisk until melted. Cover and keep warm over low heat.
- Open buns and spread cut sides with
- 2 tablespoons butter, dividing butter evenly between buns. Heat a large skillet over medium-high heat and cook buns, buttered side down, until golden-brown, working in batches if necessary. Set aside.
- With a sharp knife, cut hot dogs lengthwise without cutting all the way through. Gently open hot dogs and arrange on hot skillet, cut side down. Press down with a spatula and cook until browned and heated through, about 6 minutes; set aside.
- In a medium bowl, whisk together eggs and half-and-half. Wipe out skillet, and then melt remaining butter over medium heat. Add egg mixture and cook, stirring frequently, until eggs are scrambled. Remove from heat and season with salt and pepper to taste.
- To assemble, place an open-face grilled bun on each plate. Top with a hot dog, open side up, followed by a portion of scrambled eggs. Spoon sauce over eggs, sprinkle with crumbled bacon and chives, and serve.
Few things say “summer” like a hot dog. There are almost endless ways to prepare and eat them, from the classic campfire cuisine to bold breakfast options. Get creative, and enjoy this favorite summer food with this Breakfast Hot Dog recipe that revitalizes franks left over from summer cookouts.
More Sweet and Savory Summer Recipes
From homemade ice cream to grilled hot dogs, enjoy some of the quintessential foods of summer.
These recipes are excerpted from Hot Diggity Dog by Eliza Cross, published by Gibbs Smith.
Originally published as part of “Sweet and Savory Summer Classics” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
