Bacon-Wrapped Hot Dog With Caramelized Shallots And Cheese

Caramelized shallots and a runny egg make this a twist on the cookout favorite

These bacon-wrapped dogs from Lejla Catovic (winner of Tasting Table's Backyard Battles) will have your guests hounding you for the recipe. Topped with jalapeños, caramelized shallots and an over-easy egg, these fine franks are bound to be a new cookout classic.

Watch Backyard Battles and check out Fired Up for even more grilling recipes.

Recipe by Lejla Catovic for Mike's Hard Lemonade

Bacon-Wrapped Hot Dog With Caramelized Shallots
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If you thought you couldn't improve upon hot dogs, think again: Lejla Catovic wraps hers in bacon and tops them with caramelized shallots, cheddar and a fried egg.
Prep Time
Cook Time
hot dog
Total time: 30 minutes
  • Butter, softened
  • 1 shallot, chopped into ½-inch dice
  • 1 Brooklyn's Finest all-beef hot dog (or another long, thin hot dog)
  • 2 pieces bacon
  • 1 soft hero roll, or classic hot dog bun
  • Vermont Sharp cheddar cheese, sliced very thin
  • 1 egg
  • 1 jalapeño, cut into rounds with seeds in
Optional Ingredients
  • Chopped chives and parsley, for garnish (optional)
  1. In a small pan over medium-low heat, melt two small squares of butter. Add the shallots and cook until brown and caramelized, stirring every few minutes, 10 to 15 minutes.
  2. While the shallot is cooking, wrap the hot dog in bacon, using toothpicks to secure the bacon onto the hot dog. Place the hot dog on a heated grill and cook until the bacon is a little charred on every side, around 10 minutes.
  3. As the hot dog is beginning to finish, butter the bread, then place the hero/hot dog bun onto the grill so it will become crisp. After 2 minutes, flip it over and add the sliced cheese for melting.
  4. Meanwhile, remove the shallots from the heat and place in a bowl; set aside. In the same pan, add the egg and fry it for 2 minutes, depending on your desired yolk consistency.
  5. Assemble the hot dog: Line the bun with jalapeños, then add the bacon-wrapped hot dog and shallots, and top it with the fried egg and some chives and parsley. Cut the egg down the middle to release the oozy yolk. And serve.
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