English Muffin With Charred Red Onions, Herbs, and Cheddar

While these jammy, crisp, slow-cooked onions might not be mistaken for bacon, they offer an exceptional burst of umami that makes for a truly satisfying breakfast sandwich.

Recipe Overview Yield: Serves 2

Ingredients:

• 1 medium red onion, halved, peeled, and separated into rings
• 1 teaspoon soy sauce
• ½ teaspoon garlic powder
• 2 tablespoons extra-virgin olive oil, divided
• Kosher salt
• ¼ cup finely chopped fresh herbs (such as basil, cilantro, and/or dill)
• 2 tablespoons hot sauce (green or red)
• 1 tablespoon unsalted butter
• 4 large eggs, lightly beaten
• 2 whole-grain English muffins, toasted
• 2 ounces sharp cheddar cheese, sliced

Instructions:

1. Preheat Oven: Set your oven to 350°F. On a large rimmed baking sheet, toss the onion rings with soy sauce, garlic powder, and 1 tablespoon of olive oil. Season with salt. Bake for 25–35 minutes, stirring once halfway through, until the onions are brown around the edges and tender. Allow to cool for 5 minutes.

2. Prepare Herb Sauce: In a small bowl, combine the herbs, hot sauce, and the remaining 1 tablespoon of olive oil. Season with salt if desired.

3. Cook Eggs: In a small nonstick skillet, melt the butter over medium heat. Add the beaten eggs and season with salt. Cook, stirring with a rubber spatula, until the eggs form creamy folds, about 1–2 minutes.

4. Assemble Sandwiches: Spread the herb sauce on the cut sides of the toasted English muffins. Place the muffin bottoms on a rimmed baking sheet. Top each with the scrambled eggs and cheese slices. Bake for about 5 minutes, until the cheese is melted. Add the roasted onions on top and cover with the muffin tops.

5. Make-Ahead Tip: You can cook the onions up to 5 days in advance. Store them in an airtight container in the refrigerator. For a quicker sandwich, mix the cheese into the eggs when they are nearly set, add the onions (without reheating), and assemble with the toasted muffins.