- 8 all-beef hot dogs, the longer the better
- 16 slices Taylor Ham (aka pork roll) or Canadian bacon
- Olive oil cooking spray
- 8 hot dog buns
- 8 slices yellow American or cheddar cheese
- 8 eggs
- Salt and pepper, to taste
Preheat an outdoor grill to medium-high or an indoor grill pan over medium-high heat.
Slit each piece of Taylor Ham on 3 sides. Over medium high heat in a nonstick skillet with cooking spray and fry Taylor ham on both sides until crispy and brown.
Grill dogs on all sides until cooked through and browned.
Place 2 pieces of Taylor ham in the bottom of hot dog bun and top with a hot dog. Top each dog with 1 slice of cheese. If using an outdoor grill, place each hot dog on the top rack of the grill to melt the cheese. If using an indoor grill pan, place each hot dog back on the grill pan and tent with foil or place under the broiler to melt the cheese.
While the cheese is melting, preheat a nonstick skillet and spray the inside with cooking spray. Fry eggs, seasoned with salt and pepper, to desired doneness.
Top each hot dog with one egg and serve.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
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