Created: 8/1/2023
Prep Time: 10 minutes
Cook Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
This sacred breakfast sandwich is a wholesome and nourishing way to start your day. Slow-cooked onions replace bacon in this recipe, combined with fluffy eggs, creamy mild cheddar cheese, and a flavorful green goddess sauce, tucked between sprouted whole grain English muffins.
Ingredients:
Yield: 2 servings
1 red onion, sliced into rings
1 tsp soy sauce
1 tsp garlic powder
1 tbsp olive oil
Salt, to taste
2 tbsp green goddess sauce
1 tbsp olive oil
A handful of chopped herbs, such as parsley, chives, or dill
4 large eggs
1 tbsp unsalted butter
Salt, to taste
2 sprouted whole grain English muffins, toasted
4 slices of mild cheddar cheese
Instructions:
Step 1
Preheat the oven to 350°F (175°C).
Preheat the oven to 350°F (175°C).
Step 2
In a mixing bowl, combine the sliced red onion rings, soy sauce, garlic powder, olive oil, and salt. Toss until the onion is well coated. Place on a baking sheet and roast in the preheated oven for about 25-30 minutes, until the onion is soft, caramelized, and slightly charred. Set aside.
In a mixing bowl, combine the sliced red onion rings, soy sauce, garlic powder, olive oil, and salt. Toss until the onion is well coated. Place on a baking sheet and roast in the preheated oven for about 25-30 minutes, until the onion is soft, caramelized, and slightly charred. Set aside.
Step 3
In another bowl, mix together the green goddess sauce, olive oil, and chopped herbs. Set aside.
In another bowl, mix together the green goddess sauce, olive oil, and chopped herbs. Set aside.
Step 4
Melt the butter over medium heat in a non-stick pan. In a separate bowl, lightly whisk the eggs until well beaten. Pour the eggs into the melted butter, and season with salt. Cook, stirring gently, until the eggs are just set and moist. Remove from heat.
Melt the butter over medium heat in a non-stick pan. In a separate bowl, lightly whisk the eggs until well beaten. Pour the eggs into the melted butter, and season with salt. Cook, stirring gently, until the eggs are just set and moist. Remove from heat.
Step 5
Slice the toasted English muffins in half. Distribute the scrambled eggs evenly on the bottom half of each muffin. Add a slice of cheddar cheese on top of the eggs, followed by a generous amount of roasted onion rings. Spread the green goddess sauce on the top half of each muffin and place on top of the sandwich.
Slice the toasted English muffins in half. Distribute the scrambled eggs evenly on the bottom half of each muffin. Add a slice of cheddar cheese on top of the eggs, followed by a generous amount of roasted onion rings. Spread the green goddess sauce on the top half of each muffin and place on top of the sandwich.
Step 6
Serve hot, wrapped in parchment paper. This is not just a breakfast sandwich, but a sacred meal to cherish and enjoy!
Serve hot, wrapped in parchment paper. This is not just a breakfast sandwich, but a sacred meal to cherish and enjoy!