Ingredients:

  • 2 thick slices (1 inch / 2.5 cm) brioche
  • 2 tbsp (28g) unsalted butter, softened
  • 1 clove (3g) garlic, finely minced
  • 2 large eggs
  • 1 tbsp (15ml) whole milk
  • 1 pinch (1g) salt
  • 1 pinch (1g) black pepper
  • 2 hot dogs (approx. 4 oz / 113g), sliced lengthwise
  • 2 slices (56g) mozzarella cheese
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (5ml) sriracha

Instructions:

  1. In a small bowl, mash the softened butter and minced garlic together until a paste forms.
  2. Spread the garlic butter evenly on both sides of the brioche bread slices.
  3. Place the bread in a medium-heat skillet. Toast for 2-3 minutes per side until deep golden brown. Remove and set aside.
  4. In the same skillet using the residual garlic butter, sear the lengthwise-sliced hot dogs for 2 minutes per side until browned and crisp. Move them to the side of the pan.
  5. Whisk the eggs, milk, salt, and pepper in a bowl until fully combined.
  6. Pour the egg mixture into the center of the pan. Use a spatula to gently push the edges toward the center to create soft curds.
  7. While the eggs are still slightly wet on top, place the mozzarella slices directly onto the eggs to melt.
  8. Spread a thin layer of mayonnaise and sriracha on the toasted bread.
  9. Slide the cheesy egg omelet onto the bottom slice of toast, place the seared hot dogs on top of the cheese, and cover with the second slice of toast.