YOUR SOLIN GENERATED RECIPE
Cheesy Hotdog and Egg Toast
Pan-searing the grass-fed hotdog rounds before folding them into fluffy scrambled eggs and melted cheddar on toasted sprouted bread.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 link grass-fed beef hotdog
0.5 oz sharp cheddar cheese
1 slice sprouted grain bread
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Slice the grass-fed hotdog into 1/4-inch thick rounds.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the hotdog rounds to the skillet and sear for 2-3 minutes per side until browned and slightly crispy.
Reduce the heat to medium and pour the egg mixture over the hotdogs, stirring gently with a spatula to create soft curds.
When the eggs are nearly set, sprinkle the shredded cheddar cheese over the top and cover the pan for 30 seconds to melt.
While the cheese melts, toast the sprouted grain bread until golden brown.
Slide the cheesy egg and hotdog mixture onto the toast and garnish with freshly chopped chives.