Recipe sourced from

Makes 2 sandwiches


1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings

1 tsp. soy sauce

½ tsp. garlic powder

2 Tbsp. extra-virgin olive oil, divided

Kosher salt

¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill

2 Tbsp. green or red hot sauce
1 Tbsp. unsalted butter
4 large eggs, lightly beaten
2 whole-grain English muffins, toasted
2 oz. sliced sharp cheddar cheese



Preheat oven to 350°F. Toss the onion, soy sauce, garlic powder and 1 Tbsp. of oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until the onion is browned around the edges and very tender, about 25–35 minutes. Let cool for 5 minutes.

Meanwhile, toss the herbs, hot sauce and remaining 1 Tbsp. of oil in a small bowl. Season with salt, if needed.

Melt the butter in a small nonstick skillet over medium heat. Add the eggs and season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, about 1–2 minutes.

Spread the herb sauce on cut sides of the muffins. Transfer the bottom halves to a rimmed baking sheet. Top with the eggs, then lay the cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops. Yum!

Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.