Sunny Side Up Hot Dog Food

SUNNY SIDE UP BURGER

Steps:

• In a large bowl gently combine the ground beef, salt, pepper, Worcestershire sauce and liquid smoke. Divide ground burger mixture into 4 equal segments and form them into thick patties. Refrigerate on a plate for 1 hour, then remove to and allow to come to room temperature, about 30 minutes before cooking.
• In a small bowl, mix together the garlic, mayonnaise and lemon juice and salt, to taste. Refrigerate until ready to serve.
• Warm a grill pan over high heat. Lightly brush the top of each burger with vegetable oil, then arrange on the grill, oiled side down. Sear until the burgers release easily from the grill and are brown, about 5 minutes. Brush with a bit more vegetable oil, flip and cook until the center slightly springs back, indicating a medium-rare center, another 5 minutes. While the burgers are finishing, brush both sides of the bread lightly with olive oil then put on the grill and cook until toasted, about 1 minute, then flip and toast the other side. Transfer 1 slice to each serving plate and spread with the garlic spread. Top each slice with a burger and while they are resting make the eggs to top each burger. In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook until the white is set and the yolk is still runny, about 5 minutes. Slide the egg on top of the of the burger, season with a bit of salt and pepper, then finish with a few shakes of hot sauce. Repeat with the remaining butter and eggs and serve.

THE ULTIMATE BREAKFAST HOTDOG

Steps:

• Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
• With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
• In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
• Prepare your hotdogs with your preferred method.
• Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
• To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.

SUNNY'S AWARD WINNING CURRY-STYLE DOG

Steps:

• Cook the wieners: In a large pan, add the butter, oil and onions and cook over medium heat until the onions have softened, about 6 minutes. Add the hot dogs and cook, stirring occasionally, until the hot dogs take on some color, about 5 minutes.
• Make the sauce: In a small bowl, stir the ketchup, honey, curry powder and a few grinds of black pepper until combined. Pour over the hot dogs and onions and cook until the ketchup color deepens and the consistency thickens a bit, about 5 minutes.
• Build the hot dogs: Add an equal amount of prepared fries to each opened bun. Top with an equal amount of the curry wiener mixture and a dusting of curry powder to finish. Serve.

SUNNY-SIDE-UP HOT DOG

Steps:

• Slice tops of wieners at 1/2-inch intervals, being careful to not cut all the way through to bottoms of wieners. Cook in skillet on medium heat 2 min. on each side or until wieners curl to form circles and are heated through.
• Break eggs into centers of wieners; cover. Cook 4 min. or until whites are set and yolks are cooked to desired doneness.
• Place Singles on toast; top with filled wieners. Serve topped with pico de gallo.