1 hotdog per person
1/4th a green pepper per person
1/2 an onion per person
1 egg, slightly beaten, per person
good hard rolls, 1 per serving/person
oil for sauteing
ketchup. of course.
In a large skillet, heat the oil over medium heat. Chop the onions and peppers into strips, then saute them in the oil until they are both nice and soft. You should be able to fold the pepper strips easily. Add in the hotdog, which you have previously cut at an oblique angle across the longitudinal axis, such that you have oval pieces of hotdog. Seriously, I don't know how else to say it. Anyway, saute the hotdog in with the peppers and onions and the oil (which should have been a generous amount, I didn't say this was health food) until the hotdog slices are hot and sizzling. Now add in your beaten eggs, pouring them in all at once and allowing them to sit for a while in the pan much the way you would an omelette. Tilt the pan occasionally to allow the runny areas to settle into lower elevations and cook completely. Use a spatula to lift the bottom of the egg when it's close to being cooked fully (about 2-3 minutes) so that it doesn't get stuck to the skillet. Slide the whole shebang onto a plate and allow it to set a moment. Then, slice it into portions (one per person, use your fraction making skills as needed) and serve inside a warmed hard roll sliced in half, with ketchup on top.
_________
I felt like I had to post at least one recipe today just to maintain my "cooking blog" credibility. Grandmom makes this when there's leftover hotdogs in the fridge. I think it's a much better use of the hotdog than grilling. It takes a specialty restaurant with eight thousand original topping choices and fancy buns to make a traditional dog-in-a-bun interesting to me. But this sandwich is simple and good without all that, at least in my opinion.
1/4th a green pepper per person
1/2 an onion per person
1 egg, slightly beaten, per person
good hard rolls, 1 per serving/person
oil for sauteing
ketchup. of course.
In a large skillet, heat the oil over medium heat. Chop the onions and peppers into strips, then saute them in the oil until they are both nice and soft. You should be able to fold the pepper strips easily. Add in the hotdog, which you have previously cut at an oblique angle across the longitudinal axis, such that you have oval pieces of hotdog. Seriously, I don't know how else to say it. Anyway, saute the hotdog in with the peppers and onions and the oil (which should have been a generous amount, I didn't say this was health food) until the hotdog slices are hot and sizzling. Now add in your beaten eggs, pouring them in all at once and allowing them to sit for a while in the pan much the way you would an omelette. Tilt the pan occasionally to allow the runny areas to settle into lower elevations and cook completely. Use a spatula to lift the bottom of the egg when it's close to being cooked fully (about 2-3 minutes) so that it doesn't get stuck to the skillet. Slide the whole shebang onto a plate and allow it to set a moment. Then, slice it into portions (one per person, use your fraction making skills as needed) and serve inside a warmed hard roll sliced in half, with ketchup on top.
_________
I felt like I had to post at least one recipe today just to maintain my "cooking blog" credibility. Grandmom makes this when there's leftover hotdogs in the fridge. I think it's a much better use of the hotdog than grilling. It takes a specialty restaurant with eight thousand original topping choices and fancy buns to make a traditional dog-in-a-bun interesting to me. But this sandwich is simple and good without all that, at least in my opinion.
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