Cheesy Olive English Muffins (adapted from Breakfast & Brunch, Country Kitchen Collection)

The recipe, though, that I enjoy most in Breakfast & Brunch is Cheesy Olive English Muffins.  In the book it’s paired with an Oyster and Bacon Omelet, melon balls, and an Apricot Upside-Down Cake, but it’s perfectly satisfying on its own.   It’s not the tastiest or 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, essentially a simple breakfast sandwich.  The pimento olives are a charmingly retro inclusion, but they add a meatiness that obviates the need for ham or – dare I say – bacon.  The final broil makes for a pleasing presentation and the comfort of a little bit of browned cheddar cheese.

I’ve added sliced tomatoes and a little bit of horseradish to round out the flavors.  If you don’t have the wherewithal for the recommended four course brunch, serve with a couple of crispy sunny-side up eggs.

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

Cheesy Olive English Muffins (adapted from Breakfast & Brunch, Country Kitchen Collection)

  • 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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