This recipe is a classic chili dog wrapped up in an omelet!
If hot food is your thing, use raw jalapenos, sharp cheddar, spicy chili, hot hot sauce.
If not, you can tone it down as far as you like (skip the jalapenos, use regs chili, etc.); even in a mild form it will be delicious!
HANGOVER HOT DOG OMELET
October 1, 2020
: 1
: 10 min
: 10 min
: 20 min
: 4
A chili dog wrapped up in an omelet
Ingredients
- 2 eggs room temperature
- 1 doggie
- tablespoon butter
- 6-8 slices pickled jalapenos, diced (raw is better, but use half the amount)
- generous grab of fine-shredded sharp cheddar
- generous ladle chili picante
- 2-3 tablespoons Mrs. Renfro’s habanero hot sauce for garnish (Her Ghost pepper sauce if you’ve got no pressing engagements today)
- Jalapeno slices for garnish.
Directions
- Step 1 Heat the chili
- Step 2 Slice the hot dog into 3/8″ tall circles.
- Step 3 Sauté gently with butter or clarified butter
- Step 4 Fork-whisk eggs with the diced jalapenos
- Step 5 Dump the whisked eggs right over the hot dog slices in the pan.
- Step 6 Let the eggs cook around the edge a bit.
- Step 7 With a wooden stick push the eggs away from the edge of the pan.
- Step 8 Tilt and swirl the pan to let runny egg fill in the spaces you’ve made (do this one space at a time).
- Step 9 Pan back on the heat, cover briefly.
- Step 10 Uncover, distribute generous sharp cheddar on top of the eggs.
- Step 11 Cover again briefly to melt the cheese.
- Step 12 Slide the omelet onto a plate.
- Step 13 Cover half with chili.
- Step 14 With a spatula or your fingers fold the omelet over the chili.
- Step 15 Garnish with hot sauce and sliced jalapenos.
- Step 16 Enjoy!
Enjoy with hot Cowboy Coffee, orange juice, or a generous glass of V8 with ground fresh pepper, a dash of Tabasco, and a wedge of lemon squeezed in there.
All the best!
LINKS:
What to Eat with What you Drink
New York Times Hot Dog Contest
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