Cheesy English Muffins By: Sue L.
My adult daughter, 30 years old, was diagnosed with CF when she was 22 months old. She is a 'cheese-a-holic' and loves, loves, loves extra sharp cheddar cheese sauce. This is an easy breakfast meal that can be dressed up with other ingredients. You can even put a vegetarian patty on the muffin before putting on the cheese.
- 1 c whole milk
- 3/4 c extra sharp cheddar cheese, coarsely grated
- 1 1/2 Tbsp unsalted butter
- 12 Tbsp unbleached, all-purpose flour
- Vegetarian Worcestershire sauce (or regular) to taste
- 1/2 tsp kosher salt
- Black pepper freshly ground to taste
- Tabasco or other pepper sauce to taste
- 2 tsp dry sherry
- 2 English muffins, split and toasted
- Tomatoes, salmon, avocado optional
- Add All Ingredients
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Microwave the milk on high for 1 minute in a microwavable measuring cup. Set aside.
In a small sauce pan on medium, melt the butter, then whisk in the flour to make a roux -- do not let it get too brown.
Turn heat to low-med, and stir in the milk and cheese, stirring until it is thick.
Stir in all the remaining ingredients to taste.
Serve sauce on top of the English Muffins.
Can add tomato and avocado slices on top of sauce or under sauce. Same with salmon.
- Servings: 2
Amount per serving:
- Calories: 811
- Fat: 44 g
- Sodium: 1301 mg
- Protein: 32 g
- Calcium: 838 mg
The content on Chef4CF.com is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Brand names of any ingredients in a recipe on this site are the intellectual property of their respective owners. The ingredient brands mentioned on this site are for reference only and no brand has endorsed or sponsored Chef4CF.com and no affiliation exists. If desired, generic ingredients that have equivalent nutritional value to the brand name ingredients can be substituted.