Cheesy Olive English Muffins (adapted from Breakfast & Brunch, 1990s)

Cheesy Olive English Muffins is my favorite quick and easy recipe from the Breakfast & Brunch cookbook in the Country Kitchen collection.   Like all recipes in this cookbook it is included as part of a multi-course brunch menu.  It is recommended as a starter to accompany an Oyster and Bacon Omelet, melon balls, and Apricot Upside-Down Cake, but it’s perfectly satisfying on its own.   It’s far from the most sophisticated recipe in the book, but it captures everything I love about Breakfast & Brunch and encapsulates Ms. Childress’ approach to cooking.

The recipe is straightforward – it’s a simple white sauce with cheddar and olives served over English muffins.  It belongs in the same family as a Welsh Rarebit, or even the infamous S.O.S. Chipped Beef on Toast.   Using a good quality cheddar cheese makes quite a difference, and the pimento olives add a meatiness that obviates the need for ham or bacon.  The final broil makes for a pleasing presentation and the comfort of a little bit of browned cheddar cheese. 

I’ve made a few adjustments to the original recipe, mostly because I don’t have the wherewithal to conjure up a four course brunch most mornings.  Or any morning.  Sliced tomatoes add some substance and acid that counterbalance the richness of the cheese sauce.  If you are serving Cheesy Olive English Muffins as part of a balanced, multi-course brunch the tomatoes may be omitted.   I’ve also added some prepared horseradish to the cheese sauce to round out the flavors. 

One day I’ll get around to trying the accompanying omelets and upside down cakes, but for now I just serve Cheesy Olive English muffins with a couple of crispy fried eggs.   Paired with the meaty olives it gives off a low-rent Benedict vibe.  This would also pair well with a fried slab of ham and fresh fruit.   Enjoy!


Cheesy Olive English Muffins

Breakfast & Brunch is no longer in print and is not consistently available on the used market.

Cheesy Olive English Muffins (adapted from Breakfast & Brunch, 1990s)

  • Preparation: 10 min
  • Cooking: 15 min
  • Ready in: 25 min
  • For: 3 servings
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  1. Melt butter over medium heat. Stir in flour to form a roux and continue stirring until lightly browned.
  2. Drizzle in milk, stirring constantly, until thickened. Add seasonings and stir a couple of times, then add cheese and olives. and continue cooking and stirring until cheese is melted.
  3. Slice English muffins in half. Place a tomato slice on each muffin, then top with the cheese sauce. Place under a hot broiler 2-3 inches from the heat and broil until bubbly.

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