30 minutes or fewer
Make breakfast last all day with this American classic. Adapted from Crif Dogs, NYC.
6 vegetarian hot dogs
2 Tbs. unsalted butter
1 pkg. vegetarian Canadian “bacon” or “bacon” strips
6 large eggs
6 slices American cheese
6 buns, toasted
Spray nonstick grill or skillet with cooking spray, and heat. Slice hot dogs lengthwise, and grill both sides.
Heat 1 Tbs. butter in skillet over medium-high heat, and cook “bacon” according to package instructions, turning when beginning to brown. Set aside.
Add remaining butter to skillet, reduce heat to medium and fry eggs, keeping them separate. Cook until firm enough to flip. Turn eggs, and cook 1 minute more, or until egg white is cooked through. Add slice of cheese to top of each egg. When cheese begins to melt, transfer eggs to hot dog buns. Set slices of Canadian “bacon” or “bacon” strips on eggs, put dogs on top and fold buns around them.