Breakfast · Brunch Dishes
Egg & Cheese Sandwiches with Roasted Onions
- Serves
- 10 sandwiches
Bring it to the table
About this recipe.
English muffin sandwiches with baked eggs, roasted red onions, cheese and chile mayonnaise.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- unsalted butter (at room temperature, for pan and muffins)
- 2 medium red onions (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for onions)
- 12 large eggs
- 1 jalapeño (finely chopped)
- 1/2 cup heavy cream
- 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe; for eggs)
- freshly ground black pepper (to taste)
- 10 English muffins (split; use 8–12 depending on size for the base recipe)
- 1/2 cup mayonnaise
- 2 tablespoons Calabrian chile paste (or 1–2 tablespoons sriracha for the base recipe)
- 10 slices American cheese or cheddar (one per sandwich)
One egg slab, evenly sized portions
The parchment overhang makes it easier to lift the baked eggs from the dish. Cut pieces to match the muffins instead of forcing every sandwich into the same size.
At the table
Warm the sandwiches first, then add the chile mayonnaise for a cool, spicy contrast.
The cooking plan
How to make Egg & Cheese Sandwiches with Roasted Onions.
Heat the oven to 350°F with upper and lower racks. Butter a 13-by-9-inch baking dish, line with parchment leaving overhang on the long sides, and butter the parchment. Toss the onions with oil and onion salt on a rimmed baking sheet; spread in one layer.
Whisk the eggs, jalapeño, cream, egg salt and pepper until well combined. Pour into the baking dish. Put the egg dish on the upper rack and onions on the lower rack. Bake for about 20–25 minutes, until the eggs are set and reach 160°F in the center. Remove the eggs to cool.
Move the onions to the upper rack and roast for another 10–15 minutes, until soft and lightly browned. Let cool.
Heat the broiler. Butter the cut sides of the English muffins and broil for about 3 minutes, watching closely, until golden. Mix the mayonnaise and chile paste in a small bowl and keep chilled.
Lift out the egg slab using the parchment and cut into 8–12 pieces to fit the muffins. Put an egg piece, a cheese slice and 1–2 tablespoons onions on each muffin bottom, then add the tops.
For serving now, heat the assembled sandwiches on a baking sheet at 375°F until the cheese melts and the sandwiches are hot, about 9–12 minutes. Spread chile mayonnaise inside each muffin just before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Egg & Cheese Sandwiches with Roasted Onions
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Ingredients
unsalted butter at room temperature, for pan and muffins- 2 medium red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for onions
- 12 large eggs
- 1 jalapeño finely chopped
- ½ cup heavy cream
- 1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe; for eggs
- freshly ground black pepper to taste
- 10 English muffins split; use 8–12 depending on size for the base recipe
- ½ cup mayonnaise
- 2 tablespoons Calabrian chile paste or 1–2 tablespoons sriracha for the base recipe
- 10 slices American cheese or cheddar one per sandwich
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with upper and lower racks. Butter a 13-by-9-inch baking dish, line with parchment leaving overhang on the long sides, and butter the parchment. Toss the onions with oil and onion salt on a rimmed baking sheet; spread in one layer.
- Whisk the eggs, jalapeño, cream, egg salt and pepper until well combined. Pour into the baking dish. Put the egg dish on the upper rack and onions on the lower rack. Bake for about 20–25 minutes, until the eggs are set and reach 160°F in the center. Remove the eggs to cool.
- Move the onions to the upper rack and roast for another 10–15 minutes, until soft and lightly browned. Let cool.
- Heat the broiler. Butter the cut sides of the English muffins and broil for about 3 minutes, watching closely, until golden. Mix the mayonnaise and chile paste in a small bowl and keep chilled.
- Lift out the egg slab using the parchment and cut into 8–12 pieces to fit the muffins. Put an egg piece, a cheese slice and 1–2 tablespoons onions on each muffin bottom, then add the tops.
- For serving now, heat the assembled sandwiches on a baking sheet at 375°F until the cheese melts and the sandwiches are hot, about 9–12 minutes. Spread chile mayonnaise inside each muffin just before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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