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charred red onion sandwich

Charred Red Onion Breakfast Sandwich

Serves 2 


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

  • 1 teaspoon soy sauce

  • ½ teaspoon garlic powder

  • 2 tablespoons extra-virgin olive oil, divided

  • Kosher salt

  • ¼ cup chopped basil

  • 2 tablespoons sriracha

  • 1 tablespoon unsalted butter

  • 2 large eggs, lightly beaten

  • 2 English muffins, toasted

  • 2 oz. shredded sharp cheddar cheese (we like Cabot Seriously Sharp) (And I don't know if we actually use 2 ounces. Just sprinkle a reasonable amount of cheese.)



  • Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet or cast iron pan to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender and beginning to caramelize, 45 minutes. We usually do this the day before, refrigerate overnight, then warm briefly in the microwave when ready to assemble the sandwiches.

  • Meanwhile, toss basil, sriracha, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.

  • Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs are beginning to set into creamy folds, 1 minute or so. Sprinkle the cheese on this, and stir it around until the cheese is melted and the eggs are perfect.

  • Toast the English muffins, spread some of the basily sriracha sauce on one half and some butter on the other half. Put a healthy spoonful of the onions onto one half, top with some cheesy eggs, put the top of half of the muffin in place, and (Karen thinks this is an important step; Mick does not) skewer the whole business with a fancy bamboo toothpicky thing.  

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