Egg Sando

• servings: 2

Directions

Preheat oven to 350°. Trim stem and root end of 1 medium red onion, then cut in half crosswise; separate into rings. Toss onion, 1 Tbsp. extra-virgin olive oil, 1 tsp. soy sauce, and ½ tsp. garlic powder on a rimmed baking sheet to coat; season with kosher salt. Bake, tossing halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool.

Toss 1/4 cup finely chopped tender herbs (such as basil, cilantro, and / or dill), 2 Tbsp. hot sauce, preferably green, and 1 Tbsp. extra-virgin olive oil in a small bowl to combine. Taste and season sauce with salt as needed.

Melt 1 Tbsp. unsalted butter in a small nonstick skillet over medium heat. Beat 4 large eggs in a bowl just to blend. Pour into pan; season with salt. Cook eggs, stirring with a heatproof rubber spatula, until set into creamy folds, about 1 minute.

Toast 2 whole grain English muffins and spread sauce over cut sides. Transfer bottom halves to another rimmed baking sheet. Top with eggs, then 2 oz. sliced sharp cheddar. Bake just until cheese is melted, about 5 minutes. Remove sandwiches from oven, top with onion, and close up.