2 top cut hot dog buns
4 strips thick cut bacon
2 breakfast sausage links
1 russet potato
1/2 cup shredded cheese your preference
1/2 cup heavy cream
2 tbsp butter
1 tbsp olive oil
chopped chives for garnish
Make the bacon:
Line a baking sheet with aluminum foil. Lay out the bacon strips and bake for 10 minutes.
After 10 minutes, extract the grease from the tray, flip the strips and bake for an additional 5 minutes or until the bacon has reached your desired crispness. Set aside
Now the Potatoes:
Slice the sides of the potato as if you were trying to remove just the skin (there should be a skinless potato in a rectangular shape left over). Cut into small cubes (think home fry size)
Fill a pot of water and add the potatoes. Bring to a boil and cook for 2 minutes. While the potatoes cook, add 2 tablespoons of butter to a large frying pan or skillet on medium high heat.
When the butter is foaming, add the olive oil. Drain the potatoes, and add them to the frying pan. Cook without moving for about 5 minutes. After 5 minutes, toss them around in the frying pan and continue to cook until potatoes are golden brown and crispy
Fry up the Sausage:
Fry the sausages on a pan until they are crispy (about 3 minutes each side). Set them aside….
Whip up some Eggs:
Crack two eggs into a bowl and whisk until you have a smooth consistency. Add shredded cheese, season with salt and pepper and mix again*.
Add the butter to a medium pan. When the butter is foaming, add the egg mixture. The key to moist eggs is to continue to mix while on the heat, making sure the eggs nor the cheese sticks to the pan. Continue to mix for about 2 minutes….
Make the French Toast Buns:
In a shallow bowl, combine 4 eggs with heavy cream and mix well. Dip each side of the hot dog buns in the mixture letting as much of it drip off.
Add the buns to a medium pan and fry each side of the hot dog bun until its golden brown.