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1
I got home hungry from a hike with the dog.
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2
First thing, I moved the last I had of a batch of good chicken stock to the burner.
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3
I added a hot dog and left them to simmer.
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4
I threw some sliced onion in a pan with a knob of butter and started it off at medium.
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5
I cleaned and quartered the mushrooms and tossed those into the pan.
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6
Took a break to play some guitar.
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7
Back to check on progress, I found the stock about where I wanted it, just thick enough to glaze my hot dog.
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8
I rolled the hot dog to coat and plucked it onto a cutting board.
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9
I emptied the broth into the sautee and added a splash of my vinegar and a little water, then reduced to the thick broth I was looking for.
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10
Removed from heat.
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11
Sliced the dog to fold it opened like a hot dog raft and placed it in a shallow bowl.
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12
Prepared a small non-stick on medium with a swirl of olive oil.
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13
When I could feel the heat 2 inches from the pan, I cracked an egg into it.
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14
Tasted the brothy sautee and poured it over the split dog.
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15
Flipped the egg, and pretty quickly, slid it out onto the split dog.
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16
Added some condiments: sauerkraut, sriracha, and a small dab of grain mustard.
