Ingredients
2 eggs, beaten
1 hot dog, sliced in 1/4 inch rounds
2 slices American cheese
14 cup onion, chopped (optional)
frank red hot sauce or Tabasco sauce, to taste
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
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Spring ball whisk — eliminates lumps in gravy, custard, batter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
Record your recipes and experiments — organized cooking journal
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Place cheese slices side by side on plate. Heat a non-stick skillet over medium-high and saute hot dog slices (and onions, if using) until edges are browned (about 3-5 minutes). Spoon hot dog and onion over cheese (to get the melting process started). Pour eggs in pan (add oil if needed), wait until they set, and then scramble to desired consistency (I take mine out when they're still moist). Spoon scrambled eggs over hot dog, onion and cheese. Stir everything together with fork (if not melted enough, microwave for 15-30 seconds, but be careful). Top with hot sauce.