Now that September is in full-swing, I finally have time to go through all of my summer vacation photos. Every July we go to our cabin in southern Alberta, Canada. It’s the most magical place on earth (oh wait, that’s Disneyland) and it’s fun to see my kids growing to love it just as much as I do. My daughter cried inconsolably for a good portion of our 12 hour drive home (aren’t road trips with kids wonderful?).
Although family reunion food is great and all, my favorite place to eat in the park is Wieners of Waterton. It’s a relatively new restaurant that burst onto the scene a couple years ago selling hot dogs, sweet potato fries, and gourmet dipping sauces. Sounds simple enough, right? But this place is packed morning to night.
They’ve recently added a killer breakfast line-up to the menu including fresh squeezed orange juice, “grandma’s cinnamon buns” and, of course, breakfast dogs. I’d never thought of that before but hello, genius! So of course I needed to try it but unfortunately I spent all of my loonies on the cinnamon buns. Can you blame me? So I cleverly convinced them that I needed a breakfast dog to photograph for a blog post and they were nice enough to share their morning with me and teach me how to make them.
The secret is in the toppings. They have a massive variety of toppings from ginger carrots to salsa to special sauces. I went with the banana peppers and pickled onions. I’m a total sucker for pickled anything. I think it adds a wonderful, intense flavor to any dish.
These pickled onions are really quick and will store in the fridge for a couple weeks. My favorite way to use them is with leftover pulled pork for pulled pork tacos (pork, corn tortillas, cabbage, cilantro, sour cream, pickled onions… done).
- Breakfast Dogs:
- Hot dog bun
- Grilled breakfast sausage
- Scrambled eggs
- Sharp cheddar cheese, shredded
- Pickled Onions:
- 1 red onion thinly sliced
- 1/2 cup vinegar
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 tsp. oregano
- pinch red pepper flakes
- In microwavable dish combine vinegar, sugar, salt and red pepper flakes.
- Microwave until sugar dissolves.
- Remove from the microwave and add the onions and oregano.
- Let on stand on counter for 4-6 hours before refrigerating. Keep in the refrigerator for up to two weeks.
I’m already dreaming of next summer. I’d love to know, what’s your favorite thing to eat in your favorite vacation spot?
Breakfast on the mind now? Mouth watering, yet? Check out some of our other favorite breakfast recipes for more deliciousness: