Miso-Hot Honey Compound Butter

Miso-Hot Honey Compound Butter

Time: about 5 minutes

Yield: 1/3 cup

INGREDIENTS

• 1/4 cup (4 tablespoons) unsalted butter, softened at room temperature

• 1 1/2 tablespoon white miso paste

• 2 to 3 tablespoons hot honey, sub with regular honey and a dash of cayenne pepper

• 1/4 teaspoon cinnamon

• pinch of nutmeg

DIRECTIONS

1. In a bowl, add your softened butter. Add your miso paste, honey, and spices.

2. Using a spatula, cream together the ingredients until combined. Be sure to not over cream the butter as the ingredients will separate.

3. Store in an air-tight container in the refrigerator. Leave out to come to room temperature prior to serving.

4. Serve on toast (under soft scrambled eggs, pictured in the blog, on a cheese board, or as the base for your next sear).

5. Dive in!

Soft Scrambled Eggs

Ingredients

• 2 large eggs

• 1 tablespoon butter

• salt and pepper, to taste

Directions

1. To a skillet, add about 1 tablespoon of butter and heat it over medium-low heat.

2. Whisk the eggs until light and foamy. Pour into the skillet.

3. Turn the eggs in a circular motion, continuously, using a spatula. If the eggs begin to cook quickly, raise the pan above the heat and continue stirring, bringing the pan up and down from the heat gradually. DO NOT SALT AT THIS STEP. LOW AND SLOW IS THE WAY TO GO.

4. Once slightly cooked and still soft, IMMEDIATELY remove from heat. Garnish with salt and pepper, to taste.