Search
FLAVOUR PACKED BREAKFAST HOT DOG
Who doesn't like a hot dog? This stalwart crowd-pleaser just got better with Niman Ranch sausage, organic eggs from Organic Valley, and the softest brioche hot dog bun from Bakerly.
Try this recipe from Chef Thomas Tennant from TomFoodery and be sure to please the whole family. This recipe makes six hot dogs.
To learn more about Chef Thomas Tennant and Tomfoodery Kitchen; a passion and concept centered around local ingredients highlighting Caribbean cuisine with global influences.
CLICK HERE
INGREDIENTS
FOR THE CHUTNEY:
- ¼ cup olive oil
- 2 garlic cloves, minced
- 2 sprigs thyme, chopped
- 1 tablespoon fennel seeds
- 1 large yellow onion, sliced
- 4 cups assorted local peppers, julienne
- 1 scotch bonnet, minced
- ½ cup white wine
- 1 cup roasted tomato, chopped
- 1 cup sherry vinegar
- ¼ cup agave syrup
- Salt & freshly ground pepper
FOR THE BACON
- 12 slices of your favourite Niman Ranch Bacon
- ½ cup Maple syrup
FOR THE EGGS:
- 6 large Organic Valley eggs, beaten
- 1/4 teaspoon Kosher Salt
- 4 tablespoons Organic Valley whole milk
- 1 dash of your favourite Hot Sauce
- 1 tablespoon unsalted Organic Valley butter
- Freshly ground black pepper
ASSEMBLY:
- 6 Bakerly Brioche Hot Dog Buns
- 6 Niman Ranch Apple Gouda Sausages
- 2 tablespoons Organic Valley salted butter
- Chives, chopped
PREPARING THE CHUTNEY
In a large saucepot, heat the olive oil. Toast the garlic in the oil with the thyme and fennel seeds. Once toasted, add the onions and slightly caramelize. Add the red peppers and cook until slightly soft.
Deglaze with the wine and cook out until slightly dry.
Add the tomatoes, vinegar, agave, and seasoning with salt and pepper. Cook on low heat until it becomes thick but still juicy. Taste to check the balance of sweet and sour. Set aside until assembly.
COOKING THE BACON
Preheat oven to 325 degrees.
Place the bacon slices on sheet pans lined with parchment paper. Place parchment paper over the bacon and cover with another sheet pan. This stacking method will allow the bacon to cook flat.
Bake the bacon for about 10minutes or until ¾ cooked. Remove from oven and brush liberally with the maple syrup. Bake uncovered for another 6 minutes or until crispy, sticky, and caramelized/candied.
METHOD FOR MAKING THE EGGS
In a small bowl, beat eggs with salt, milk, and hot sauce until no visible egg whites remain.
In a small nonstick skillet, combine beaten eggs with butter. Set over medium heat and cook, stirring with a silicone spatula until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if needed to cook slightly more. Season with pepper and keep aside until assembly.
ASSEMBLING THE HOT DOG
To assemble your breakfast hot dog, cut the bun down the center top and lightly toast in the oven.
Meanwhile, heat a skillet on medium-high and begin browning your sausage in butter, you may also split the sausage in half to get more sear.
Assembly is totally your choice though I suggest, putting the chutney on the bun, then the seared sausage, bacon, and soft scrambled egg. Top with chives and any other sauces you enjoy.