Open Faced Hot Dog with Sauerkraut and Cheese and Fried Eggs
Something I decided to try after making a hobo meal for my son. I had some leftover sauerkraut in the refrigerator, and I didn't necessarily feel like eating hot-dogs, and we also had no hot dog buns. So, I threw this together.
Something I decided to try after making a hobo meal for my son. I had some leftover sauerkraut in the refrigerator, and I didn't necessarily feel like eating hot-dogs, and we also had no hot dog buns. So, I threw this together.
- Carbohydrate 15.3360499996789 g
- Cholesterol 265.92 mg
- Fat 42.0097249999895 g
- Fiber 1.32237498202024 g
- Protein 25.7489624999317 g
- Saturated Fat 18.6994874999974 g
- Serving Size 1 1 Serving (201g)
- Sodium 1403.64374995041 mg
- Sugar 14.0136750176587 g
- Trans Fat 2.89678749999806 g
- Calories 542 calories
Step-by-step
- Bring a large saucepan full of water to boil. Add hot dogs and cook through, about 5 minutes.
- Meanwhile, toast bread slices. Once toasted, spread one side with mustard.
- Arrange bread on plates, mustard side up and top each slice with 4 hot dog halves.
- Arrange 1 tablespoon sauerkraut on top of hot dogs, repeat on each sandwich.
- Top with Cheese slices and broil about 3 minutes until cheese is melted and bubbly.
- Fry Eggs to desired doneness in a little butter, top sandwiches and serve!
Discarding leftover hot dogs simply because traditional buns are missing wastes usable protein. This dish rethinks standard bread delivery mechanisms entirely by utilizing slices of whole wheat toast. Toasting the bread prior to assembly provides structural integrity, preventing the slice from turning soggy under heavy toppings. Standard kitchen equipment handles the entire process without specialized appliances. A basic saucepan brings water to a gentle boil for warming the meat within five minutes. Next, a standard oven broiler melts the cheddar cheese slices in approximately three minutes. Watch the broiler closely during this phase because high direct heat burns dairy proteins rapidly. Fry the eggs in a separate skillet using medium heat until whites are fully set while yolks remain fluid. Pair this rich open-faced dish with a crisp green salad dressed in a sharp vinaigrette. Acidic greens cut through the dense fat content provided by the eggs and cheese. Drain the sauerkraut thoroughly through a fine-mesh sieve before plating to eliminate excess brine. Trapped moisture ruins the crisp texture of the underlying toasted bread.
