Weenie n’ Egg

Place one Hebe-Nat (hotdog) into a medium sauce-pan that’s ¾ full of cold water. Bring to a simmer. Meanwhile, warm a small, pretty bowl in oven at low heat. Place cutting board and folded kitchen towel aside stovetop. When water has been simmering for one minute, carefully use small spoon to lower one large egg into water next to hotdog. Remove pan from heat, cover and let stand undisturbed for 3 minutes. With tongs or fork, retrieve hotdog and slice crosswise about ⅓-inch thick. Quickly transfer slices to warm bowl. Use spoon to transfer egg to a kitchen towel to allow it to shed its exterior water for a few seconds. Crack egg in half with edge of spoon and scoop warm jelly-like egg into bowl over weenie slices. Top with tamari sauce, to taste. Gently stir the contents of the bowl.

Serve and immediately return to childhood.