Bun Voyage

Crispy French Toasted Hot Dog Buns Stuffed with Creamy Scrambled Eggs

30 minutes
Serves 4
BreakfastAmerican
Herb's take

Taking a breakfast detour through American diner territory, this playful French toast sandwich transforms humble hot dog buns into golden, custardy pockets filled with savory, creamy eggs. You'll master a hybrid technique: classic French toast meets the breakfast sandwich, with a portable twist.

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, whisk together 4 eggs, 1 cup 1% milk, 1/2 teaspoon kosher salt, and Dijon mustard until thoroughly combined and frothy.
  2. 02
    Pour the custard mixture into a shallow dish. Dip each hot dog bun half into the custard, letting them soak for 20-30 seconds per side but not so long that they fall apart. Let excess drip off.
  3. 03
    Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Working in batches, add the soaked hot dog bun halves, cut-side down. Cook for 2-3 minutes per side, until golden brown and slightly crisp. Transfer to a wire rack. Repeat with remaining buns, adding more butter as needed.
  4. 04
    Crack the remaining 4 eggs into a medium bowl. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the chopped chives. Whisk until thoroughly blended and slightly foamy.
  5. 05
    Clean the skillet and melt the remaining 2 tablespoons butter over medium-low heat. Pour in the egg mixture. Stir gently and continuously with a silicone spatula until the eggs form soft, creamy curds and are just set but still glossy, about 4 minutes.
  6. 06
    To assemble, spoon a generous portion of scrambled eggs onto the bottom half of each French toasted bun. Cap with the top half.
  7. 07
    Serve immediately, with extra chives on the side if desired. For maximum crisp-to-creamy contrast, eat while still warm.

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