NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

1.5 whole uncured beef hot dogs

1 slice The Rustik Oven sourdough bread

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Slice the uncured beef hot dogs into thin, uniform rounds.

• 2

  Heat a non-stick skillet over medium heat and add the ghee to melt.

• 3

  Place the hot dog slices in the skillet and sauté for 3-4 minutes until they are lightly browned and slightly crisp.

• 4

  While the hot dogs cook, whisk together the large eggs, egg whites, sea salt, and black pepper in a medium bowl until well combined.

• 5

  Place the sourdough bread in a toaster and toast until it is golden brown and crunchy.

• 6

  Lower the skillet heat to medium-low and pour the egg mixture over the browned hot dog slices.

• 7

  Using a silicone spatula, gently push the eggs from the outer edges toward the center to create soft, pillowy curds.

• 8

  Continue cooking just until the eggs are set but still look moist, then immediately remove from the heat.

• 9

  Garnish the scramble with chopped fresh chives and serve warm with the sourdough toast.