As a midwestern gal, the Chicago-style hot dog is a very important dish to me. When I learned fellow Windy City native, star of Saturday Night Live and biscuit-lover Chris Redd was coming on the show, I made it my mission to transform this iconic dish into a breakfast sandwich. The biscuits are delicate and buttery with a hint of heat and the soft-scrambled eggs are creamy with an earthy note from the celery salt. This dish does the job of channeling a Chicago hot dog into breakfast. It is a mashup worth getting messy for!
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 sandwiches |
Ingredients
- 2 cups all-purpose flour, spooned and leveled, plus more for dusting
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2 tablespoons poppy seeds
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/4 cup chopped sport peppers
- 1/4 cup finely chopped white onion
- 3/4 cup buttermilk
- 1/2 cup sweet green relish
- 1/4 cup yellow mustard
- 4 hot dogs, butterflied and halved
- 8 large eggs
- 2 teaspoons celery salt
- 1 plum tomato, sliced
- Dill pickle chips, for serving
Instructions
- For the biscuits: Preheat the oven to 425 degrees F.
- In a large bowl, combine the flour, butter, poppy seeds, salt and baking powder. Toss together to coat the butter in flour. Using clean hands, break up the butter into pea-size pieces.
- Add the sport peppers and onion. Slowly add the buttermilk and mix together with a wooden spoon or spatula until a shaggy dough forms.
- Turn out the dough onto a floured surface and gently knead just until it comes together. Pat down the dough until it is about 1 inch thick, fold in half, pat down the dough again and fold in half the other way. Cut out with a floured biscuit cutter (3- to 4-inch) or floured rim of a water glass (you should have 4 large biscuits) and place on a cast-iron skillet or parchment-lined baking sheet. Cook until golden brown on the tops, 20 to 22 minutes.
- For the special sauce: In a medium bowl, combine the relish and mustard. Set aside.
- For the sandwiches: In a medium skillet over high heat, add the hot dogs, cut-sides down, and cook until crispy and golden, 2 to 3 minutes per side. Set aside.
- In a large bowl, crack and scramble the eggs. Add 2 tablespoons water and whisk together. In a large nonstick skillet over medium heat, add the eggs. Using a rubber spatula or wooden spoon, move the eggs back and forth until you reach a desired scramble. Sprinkle with the celery salt. Set aside.
- Slice open the biscuits, top with the eggs, hot dogs, special sauce, tomatoes and dill pickle chips.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 233 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 131 mg |
| Sodium | 382 mg |