Photo: Alex Lau

This breakfast sandwich is sure to get you out of bed and into the kitchen this weekend

Fluffy eggs, melty cheese and hot sauce combine to create this brilliant breakfast sandwich recipe. Packed with umami flavour, this vegetarian sammie will be a hit with herbivores and carnivores alike. The secret weapon? Jammy, slow-roasted onions that will have you saying, bacon who?

Breakfast sandwich recipe
Serves 2

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1 medium red onion, peeled and chopped into thick rings
1 tsp soy sauce
½ tsp garlic powder
2 tbsp extra-virgin olive oil
Flaky sea salt
¼ cup finely chopped soft herbs, such as basil, coriander, and/or dill
2 tbsp green or red hot sauce
1 tbsp unsalted butter
4 large eggs, lightly beaten
2 wholegrain English muffins, split and toasted
60g cheddar cheese, sliced

1. Preheat oven to 180°C.
2. Toss onion rings, soy sauce, garlic powder, and 1 tbsp oil (reserving other tbsp for later) in bowl to coat. Spread on a large baking tray. Bake, tossing once halfway through, until onion is browned around the edges and very tender (approx. 25–35 minutes). Let cool for 5 minutes.
3. Meanwhile, toss herbs, hot sauce, and remaining 1 tbsp oil in a small bowl. Season with salt, if needed.
4. Melt butter in a small nonstick pan over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds (approx. 1–2 minutes).
5. Spread herb sauce on cut sides of muffins. Transfer bottom halves to a baking tray. 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.

Do ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

Recipe via Bon Appetit


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