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 soft herbs, such as basil, cilantro, and/or dill (finely chopped)
- 2 tablespoons green or red hot sauce
- 1 tablespoon unsalted butter
- 4 large eggs (lightly beaten)
- 2 whole-grain English muffins (toasted)
- 2 ounces sharp cheddar cheese (sliced)
Directions
Preheat oven to 350° F.
Toss onion, soy sauce, garlic powder, and 1 tablespoon oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool 5 minutes.
Meanwhile, toss herbs, hot sauce, and remaining 1 tablespoon 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 have set into creamy folds, 1-2 minutes.
Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes.
Top with onion and close with muffin tops.