Total time: 40 minutes
Prep time: 10 minutes, Cook time: 30 minutes
Ingredients for 4 people
1 cup of garlic butter
2 cups of sautéed peppers and onions
4 chorizo sausages
1 cup of sour cream
4 tbsp of scallions
4 hot dog buns
4 tbsp of sriracha hot sauce
Cure the eggs in hot sauce, vinegar and salt. Refrigerate for 24 hours. Strain the eggs, coat in breadcrumbs and fry in hot oil until golden brown.
Combine egg yolks, roasted garlic, and lemon juice in a blender. Gradually incorporate the garlic butter while blending and then set the mixture aside.In a blender mix, egg yolks, roasted garlic and lemon juice. Slowly add the garlic butter while blending and set the hollandaise aside.
Start by toasting the hot dog buns on a hot grill and adding a drizzle of sriracha sauce to the inside. Meanwhile, roast the potatoes on the grill and give them a good smashing before placing them on top of the buns. Cook up the chorizo sausages, bell peppers, and red onions and add them on top of the potatoes. For extra flavor, sprinkle some grated parmesan, dollop some sour cream, add some chorizo slices, hollandaise sauce, and garnish with scallions. Serve with the cured eggs and enjoy!