I got home hungry from a hike with the dog. First thing, I moved the last I had of a batch of good chicken stock to the burner. I added a hot dog and left them to simmer.

I threw some sliced onion in a pan with a knob of butter and started it off at medium.

I cleaned and quartered the mushrooms and tossed those into the pan.

Took a break to play some guitar.

Back to check on progress, I found the stock about where I wanted it, just thick enough to glaze my hot dog. I rolled the hot dog to coat and plucked it onto a cutting board.

I emptied the broth into the sautée and added a splash of my vinegar and a little water, then reduced to the thick broth I was looking for. Removed from heat.

https://cookpad.wasmer.app/us/recipes/356567-simple-homemade-vinegar

Sliced the dog to fold it opened like a hot dog raft and placed it in a shallow bowl.

Prepared a small non-stick on medium with a swirl of olive oil. When I could feel the heat 2 inches from the pan, I cracked an egg into it.

Tasted the brothy sautée and poured it over the split dog.

Flipped the egg, and pretty quickly, slid it out onto the split dog.

Added some condiments: sauerkraut, sriracha, and a small dab of grain mustard.