Caveman Cuisine: Hot Dog Eggs

Make it for the kids and eat it for yourself.


2 grass-fed beef hot dogs sliced lengthwise (I used Applegate Farms' makes "The Great American HotDog")
1 tbsp butter or lard
3 eggs
Herbs and spices like fresh ground pepper and minced parsley
Optional: home-made ketchup or tomato chutney


In a medium frying pan, cook your hot dogs cut-side down over medium-high heat, flipping after 2-3 minutes.

In a separate frying pan, melt your butter or lard over medium heat.  When the fat is hot, add the eggs and fry them to desired doneness.

When the eggs are done, season them with herbs and spices, and plate them with the hot dogs.

Yield: 1 hot diggity dog breakfast
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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