In this recipe, egg in the basket is served with spicy hotdogs. Crispy bacon would make a good accompaniment too. If you prefer no additional cooking, go for slices of cold meat like ham or pastrami.
Cut the hotdogs into slices about a quarter of an inch thick.
Thinly slice the onion.
Mince the garlic.
Heat the cooking oil in a frying pan. Saute the onion and garlic until fragrant.
Add the sliced hotdogs and cook until the edges are just starting to brown.
Pour in the Sriracha and soy sauce. Stir. Cook until the sauce is bubbly.
Set the spicy hotdogs aside and keep warm.
Using a cookie cutter (or rim of a drinking glass) with a diameter equal to the width of the bread, cut the bread slices into circles. Using a smaller cookie cutter (or the rim of a smaller drinking glass), cut out a hole in the center.
Spread both sides of the bread liberally with butter.
Heat a non-stick pan. Lay the bread in a single layer. When the undersides are toasted, flip them over.
Crack an egg into the hole of each bread. Sprinkle the eggs with salt and pepper.
Cook the bread and eggs over medium-low heat until the eggs are cooked to your specification. Just remember that if you want non-runny yolks, the bread might get too brown. One option, of course, is to flip the bread over to cook the yolks until no longer runny.
Take three plates and place an egg-in-the-hole on each one. Spoon the spicy hotdogs on the side. Sprinkle with sliced scallions.
Serve your egg in the basket with spicy hotdogs at once.