Annika Eats

Bacon & Eggs Butter Spread

A compound butter filled with crispy bacon, hard boiled eggs, fresh parsley, cheese and black pepper. Spread it on toast, pancakes or waffles, the perfect accompaniment. 

I absolutely love a good compound butter. It is so delicious and a genius way to add flavor to many dishes in simple ways. It is international bacon day, yes that is right, we have created a day to celebrate the existence of bacon – don’t get me wrong I am absolutely here for it. This recipe is a take on the very classic bacon and eggs on toast. 

Normally the breakfast dish is served with cooked slices of bacon, eggs prepared as per the request and buttered toast. Now I have amped up the recipe a bit with the addition of cheese, parsley and a little maple syrup. Once the butter is ready, let it chill in the fridge for a bit and spread it over some toast. Ideally sourdough toast but use what you’ve got. 

What do you need to make this Bacon & Eggs Butter Spread?

We need butter to start with. It is our foundation for everything else. I have used unsalted butter only cause the bacon, cheese and eggs can be salty. I would rather adjust the salt myself while making it. Bacon is the next ingredient, however if you don’t have bacon you can use any cold meat that crisps up once pan fried. We need it crispy so that it holds its texture in the butter once spread. We then need eggs. I have boiled the eggs for 8 mins. This makes sure the white is cooked through and the yolk is jammy. You can cook it as you please. I have used an egg slicer to chop the egg, it does the job in a second and honestly this is what I use for egg sandwiches too. It is so convenient and handy. 

The rest of the ingredients add a dimension of flavor but also texture, I add finely chopped fresh parsley that adds freshness to the butter. Grated parmesan cheese makes it creamier and salty while the maple syrup adds a little sweetness that honestly sounds weird but compliments the entire dish. Season with salt and crushed black pepper.

How to make this Bacon & Eggs Butter Spread?

We start by whipped the butter until pale and creamy. This makes it fluffier. We then add the cooked, chopped up egg with cheese into the butter and mix it really well. The the eggs will break down completely and that is absolutely fine. Once the egg has been properly incorporated into the butter we add the bacon, parsley, maple and stir together. Season with salt and pepper at the end. Now if you want it spicy you can add some jalapeños that have been chopped finely too, or even some chili flakes. Once the butter is ready, transfer to a container and chill for a few minutes before spreading on toast, pancakes or waffles. 

Serving and storing Bacon & Eggs Butter Spread?

The butter will keep well in the fridge for upto 2 weeks but it will last in the freezer for over 2 months. I like making a large batch of this butter and storing it in the freezer so when I need a quick fix Ive got this butter available anytime. You can serve the butter over toast, pancakes and waffles as mentioned but you can use it as a greatly to add flavor to roast chicken, poached fish or even steak. If you like scoop a bit over some steamed veggies to make them world class. 

Now that we have covered how to make this Bacon & Eggs Butter Spread, you can have a look at the recipe video here but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Happy Baking Ninjas!

Bacon & Eggs Butter Spread

A compound butter filled with crispy bacon, hard boiled eggs, fresh parsley, cheese and black pepper. Spread it on toast, pancakes or waffles, the perfect accompaniment.
Prep Time 15 mins
Chill Time 10 mins
Course Breakfast, Appetizer, Snack, Bread, Brunch, Starter, High Tea
Cuisine American

Equipment

  • Mixing bowl
  • Spatula
  • Sauté pan
  • Small sauce pot
  • Chopping board
  • Knife
  • Eggs slicer

Ingredients
  

  • 150 gm Butter soft
  • 5 Strips of bacon
  • 2 Eggs
  • 4 tbsp Parmesan cheese grated
  • 2 tbsp Fresh parsley finely chopped
  • 1/2 tsp Maple syrup
  • Salt & Pepper to taste

Serve with:

  • Toast

Instructions
 

  • We start by whipped the butter until pale and creamy. This makes it fluffier and lighter.
  • Then add the cooked, chopped up egg with cheese into the butter and mix it really well. The the eggs will break down completely and that is absolutely fine.
  • Once the egg has been properly incorporated into the butter we add the bacon, parsley, maple and stir together. Season with salt and pepper at the end.
  • Once the butter is ready, transfer to a container and chill for a few minutes before spreading on toast, pancakes or waffles.

Notes

  • The butter must be soft at room temperature before you start.
  • If you want it spicy you can add some jalapeños that have been chopped finely too, or even some chili flakes.

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