- Yield : 1
- Servings : 1
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Pairing this common street food with a classic egg dish worked out pretty good. I had left over hotdogs from a barbecue and was trying to figure out ways to use them up. Instead of wrapping the dogs in a bun I wrapped it in eggs.
- 1 tablespoon butter
- 1 hotdog, sliced
- 2 eggs, beaten
- salt and pepper
- ½ tablespoon heavy cream
- mustard powder
- ¼ cup white onion, diced, divided
- ¼ cup chedder cheese, shreaded
- pickle relish
Cook sliced hotdog in the butter on medium-high heat in a non stick skillet. While the hotdog is cooking, beat together eggs, salt and pepper, mustard powder, and cream, until it's smooth. Season with salt and pepper. Remove hotdog when cooked the way you like and drain on paper towels. (I like mine to bubble and the outside gets a bit crispy.)
Reduce heat to medium and add the egg mixture to pan, distributed evenly. When underside is cooked, add the hot dog, cheese, and 1/2 of the onions. and fold over. Cook another minute or two until the cheese begins to melt.
Fold one edge up then slide out of the pan so it inverts onto a platter tri-folded into an burrito shape. Top with the remainder of onions, pickle relish, and ketchup.