This healthy breakfast sandwich is a delicious and satisfying way to start your day. With slow-cooked onions standing in for bacon, eggs, mild cheddar cheese, and green hot sauce, this nutritious and hearty option is sandwiched between toasted sprouted whole grain English muffins.
Ingredients:
Yield: 2 servings
1 red onion, cut into rings
1 teaspoon soy sauce
1 teaspoon garlic powder
1 tablespoon olive oil
Salt to taste
2 tablespoons green hot sauce
1 tablespoon olive oil
Handful of chopped herbs (dill, cilantro, or basil)
4 large eggs
1 tablespoon butter
Salt to taste
2 sprouted whole grain English muffins, toasted
Mild cheddar cheese slices
Instructions:
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a bowl, combine the red onion rings, soy sauce, garlic powder, olive oil, and salt. Toss until the onion is well coated.
Step 3
Spread the onion rings evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the onion is soft, jammy, and slightly charred. Set aside.
Step 4
In another bowl, mix together the green hot sauce, olive oil, and chopped herbs. Set aside.
Step 5
In a non-stick pan, melt the butter over medium heat.
Step 6
In a separate bowl, whisk the eggs until well combined. Pour the eggs into the melted butter and season with salt. Cook the eggs, stirring gently, until they are just set and creamy. Remove from heat.
Step 7
Slice the toasted English muffins in half and distribute the scrambled eggs evenly on the bottom half of each muffin.
Step 8
Lay the cheddar cheese slices on top of the eggs and then layer the roasted onion rings on top of the cheese.
Step 9
Spread the green sauce on the top half of each muffin and place it on top of the sandwich.
Step 10
Wrap the sandwich in parchment paper for easy serving and enjoy!