Breakfast hot dog

  • 15 mins cooking
  • Serves 4
  • Print


Breakfast hot dog
  • 2 medium red onions, sliced
  • 2 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon caster sugar
  • 4 thin pork sausages
  • 4 eggs
  • 4 hot dog buns
  • 1/3 cup tomato chutney


Breakfast hot dog
  • 1
    In a medium frying pan, heat half the oil; cook onion, stirring, until softened. Add vinegar and sugar; cook, stirring, about 2 minutes or until caramelised. Remove from heat.
  • 2
    Heat remaining oil in medium frying pan; cook sausages until browned and cooked through. Remove from pan; cover sausages to keep warm.
  • 3
    Fry eggs in same pan until cooked as you like them.
  • 4
    Preheat grill (broiler).
  • 5
    Split buns horizontally without cutting all the way through. Place, cut-side up, on oven tray; toast until golden brown.
  • 6
    Sandwich sausages, eggs and onion between bun halves. Serve topped with chutney.

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