Tangy sourdough muffins are split and toasted, then crowned with a sharp cheddar sauce spiked with mustard and Worcestershire. It's a supper built from the shelf and pantry, ready in twenty minutes when you need something hot and substantial.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 27 g protein, 60 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the 2 sourdough muffins and lay them cut side up on a baking sheet. Toast under the broiler 3 to 4 minutes until they are brown at the edges, watching so they do not char.
2. While the muffins toast, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook, stirring, 1 minute until it smells toasted.
3. Pour in 3/4 cup milk slowly, whisking to avoid lumps, then raise the heat to medium-high. Stir often until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.4 min
4. Remove from heat and stir in 4 ounces grated sharp cheddar until it melts into the sauce. Season with a pinch of salt and pepper, then taste and adjust.
5. Pull the muffins from the broiler. Spoon the hot cheddar sauce over each of the 4 muffin halves and serve right away.

Note A teaspoon of English mustard or Worcestershire sauce whisked into the cheese sauce adds depth; a pinch of cayenne works too. Leftovers do not keep well, but you can spread any remaining sauce on toast at breakfast the next day. Serve alongside a bitter green salad or roasted broccoli to cut the richness.