Food & Drink

Meet Me in the Morning Dogs

From the author:

THE MAGIC BUS CAFE TWINS, Cathy and Chrissy, back up their shtick with good food. They use Boar’s Head natural casing wieners, which they split and griddle fry. And they recognize that, like baloney and eggs, hot dogs and eggs are perfectly complementary. This recipe comes straight from the sisters. The reference, by the way, is to the Bob Dylan song “Meet Me in the Morning.”

Breakfast of champions, as interpreted by Kesey acolytes.

MEET ME IN THE MORNING DOGS

Serves 3 to 6

INGREDIENTS

6 all-natural beef hot dogs, with natural casings
6 organic eggs
¼ cup organic half-and-half
1 tablespoon butter
6 whole wheat hot dog buns
½ cup grated colby-Jack cheese
6 slices thick-cut bacon, cooked and chopped

INSTRUCTIONS

Using a knife, split the hot dogs lengthwise, stopping just short of cutting all the way through. Open the hot dogs up like a book and place them, cut side down, on a hot griddle or dry skillet over medium heat to sear until heated through (do not use a nonstick skillet for this).
Crack the eggs into a bowl. Add the half-and-half and whisk to mix. Melt the butter in a skillet over medium heat. Add the egg mixture and cook, stirring often, until set to taste.
Place the hot dogs in the buns, top them with the scrambled eggs, then sprinkle the cheese and bacon over them. Serve quick like.

The Truck Food Cookbook
by John T. Edge

Food trucks go off-roading—into your kitchen. With recipes from food trucks across the country, it’s a madcap, no-holds-barred approach to comfort food. Think waffle breakfast tacos, mac and cheese sandwiches, short rib sliders, and cake on a stick.

Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland, Austin, Minneapolis, and more.