Bacon-Wrapped Hot Dog With Caramelized Shallots And Cheese
Caramelized shallots and a runny egg make this a twist on the cookout favorite
These bacon-wrapped dogs from Lejla Catovic (winner of Tasting Table's Backyard Battles) will have your guests hounding you for the recipe. Topped with jalapeños, caramelized shallots and an over-easy egg, these fine franks are bound to be a new cookout classic.
Advertisement
Watch Backyard Battles and check out Fired Up for even more grilling recipes.
Recipe by Lejla Catovic for Mike's Hard Lemonade
Bacon-Wrapped Hot Dog with Caramelized Shallots
If you thought you couldn't improve upon hot dogs, think again: Lejla Catovic wraps hers in bacon and tops them with caramelized shallots, cheddar and a fried egg.
Prep Time
20
minutes
Cook Time
10
minutes
servings
1
hot dog
Total time: 30 minutes
Ingredients
- Butter, softened
- 1 shallot, chopped into ½-inch dice
- 1 Brooklyn's Finest all-beef hot dog (or another long, thin hot dog)
- 2 pieces bacon
- 1 soft hero roll, or classic hot dog bun
- Vermont Sharp cheddar cheese, sliced very thin
- 1 egg
- 1 jalapeño, cut into rounds with seeds in
Optional Ingredients
- Chopped chives and parsley, for garnish (optional)
Directions
- In a small pan over medium-low heat, melt two small squares of butter. Add the shallots and cook until brown and caramelized, stirring every few minutes, 10 to 15 minutes.
- While the shallot is cooking, wrap the hot dog in bacon, using toothpicks to secure the bacon onto the hot dog. Place the hot dog on a heated grill and cook until the bacon is a little charred on every side, around 10 minutes.
- As the hot dog is beginning to finish, butter the bread, then place the hero/hot dog bun onto the grill so it will become crisp. After 2 minutes, flip it over and add the sliced cheese for melting.
- Meanwhile, remove the shallots from the heat and place in a bowl; set aside. In the same pan, add the egg and fry it for 2 minutes, depending on your desired yolk consistency.
- Assemble the hot dog: Line the bun with jalapeños, then add the bacon-wrapped hot dog and shallots, and top it with the fried egg and some chives and parsley. Cut the egg down the middle to release the oozy yolk. And serve.