Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar
From the kitchen of CarlyCharred red onions with umami depth meet fluffy scrambled eggs and herb-spiked hot sauce on a toasted English muffin. The caramelized sweetness of the onions balances bright, spicy herbs for a breakfast sandwich that's simple but sophisticated.
Charred red onions are the move here, their sweetness and slight char cutting through creamy scrambled eggs and sharp cheddar on toasted English muffins. A quick herb and hot sauce oil adds brightness without heaviness. The trick is roasting the onions ahead so you're not stuck managing multiple pans when breakfast gets busy.
- Prep
- n/a
- Cook
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- Total
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- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 1 mediumred onion, trimmed, cut in half through equator, peeled, separated into rings
- 1 tsp. soy sauce
- 1½ tsp. garlic powder
- 2 tbsp. extra-virgin olive oil, divided
- 1Kosher salt
- 1¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill
- 2 tbsp. green or red hot sauce
- 1 tbsp. unsalted butter
- 4 largeeggs, lightly beaten
- 2whole-grain English muffins, toasted
- 2 oz. sliced sharp cheddar cheese
Instructions
Preheat the oven to 350°F. On a large rimmed baking sheet, combine the onion rings, soy sauce, garlic powder, and 1 tablespoon of oil, tossing everything to coat. Season with salt, then slide the sheet into the oven. Roast for 25 to 35 minutes, tossing once at the halfway point, until the onion is deeply browned at the edges and completely tender. Pull it out and let it sit for 5 minutes.
While the onion roasts, combine the herbs, hot sauce, and remaining 1 tablespoon of oil in a small bowl. Toss to bring it together, then taste and season with salt if it needs it.
In a small nonstick skillet over medium heat, melt the butter until it foams. Pour in the eggs, season with salt, and work them with a rubber spatula in slow, steady strokes until they form soft, creamy folds, about 1 to 2 minutes. Pull the pan off the heat while they still look just barely done.
Spread the herb sauce across the cut sides of all four muffin halves. Arrange the bottom halves on a rimmed baking sheet, then pile the scrambled eggs on top and lay the cheddar over them. Bake for about 5 minutes, just until the cheese melts into the eggs. Pile the charred onion on top and press the muffin tops into place.
The onion can be cooked up to 5 days in advance. Transfer it to an airtight container and refrigerate until needed. For a quicker assembly without turning the oven on, fold the cheese directly into the eggs once they just begin to set, layer on the cold onion, and build the sandwich on freshly toasted English muffins.
Tips from the kitchen
- Roast the onions on a high-enough heat to get color on the edges; this takes 25 to 35 minutes at 350°F and is worth the wait for flavor.
- Cook the eggs low and slow over medium heat, stirring constantly with a rubber spatula to get creamy curds instead of a rubbery scramble.
- The herb oil can be made a day ahead and will brighten everything from leftover sandwiches to grains or vegetables all week long.
- For a no-oven version, fold the cheese into the eggs once they just begin to set, skip reheating the onions, and assemble everything cold.
Variations
- Swap the cheddar for gruyère or a creamy brie if you want more richness.
- Use mayonnaise mixed with the herb oil instead of spreading the oil on the muffin, then layer in the onion and eggs for a creamier bite.
- Add sliced avocado or a quick-pickled red onion (if you're skipping the charred ones) for a lighter, brighter version.
- Substitute whole-grain English muffins with sourdough or ciabatta rolls to make these feel more substantial at brunch.
Make ahead and storage
Roasted onions keep in an airtight container in the fridge for up to 5 days. The full assembled sandwich doesn't hold well, but leftover onions and herb oil are best eaten within a few days.