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.
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.