Hot dogs for breakfast!

Even at 8am they were impossible to resist! So hot dogs and cinnamon rolls for breakfast it was!

HERE IS the recipe for a Chicago Hot Dog.

To build it correctly, the ingredients must be layered in a specific order, traditionally starting with the meat and nesting the toppings around it:
The Bun: A high-quality poppy seed bun. It must be steamed, never toasted.
The Sausage: An all-beef frankfurter (traditionally Vienna Beef) with a natural casing so it has that signature "snap" when you bite into it. It is usually simmered, never grilled.
The Mustard: Yellow mustard, squiggled directly onto the sausage.
The Relish: A very specific, neon-bright sweet green relish.
The Onions: Freshly chopped white onions.
The Tomatoes: Two thin wedges (or half-slices) tucked between the sausage and the bun.
The Pickle: A crisp, kosher dill pickle spear nestled right alongside the frank.
The Peppers: Two or three whole sport peppers (small, pickled, and packing a sharp, vinegary heat) placed on top.
The Finishing Touch: A generous shake of celery salt over the entire masterpiece.

The Cardinal Rule: No Ketchup

In Chicago, putting ketchup on a hot dog is considered a minor felony. The city's hot dog stands are legendary for refusing to even keep it on the counter.

source-Gemini Ai

The line for cinnamon rolls grows quite long as the market gets busier! They are a popular market item. It was the first time I had them and they were delicious.