Prep Time:
10 Minutes
Cook Time:
45 mins
Serves:
2 servings
About the Recipe
A breakfast sandwich with charred roasted red onions, cheesy scrambled eggs, and basil-sriracha sauce
Ingredients
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.)
Preparation
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…