This recipe is sponsored by Minerva Dairy.
If there’s one thing in life that I absolutely adore, it’s butter.
And I know dairy, having grown up in Wisconsin amidst many dairy farms and their shops. So many great memories of cheese curds and fresh cream!
I’ve lived in Northern VA for the past ten years but my love for butter has never waned. So when Minerva Dairy reached out and asked if I wanted to give their butter a try, you know my answer was a huge YES without any hesitation!
True butter lovers know that if you’ve tasted one butter, you haven’t tasted them all. I was blown away by how creamy and luscious Minerva butter is! It’s slow-churned and has 85% butterfat, which results in a heavenly butter that just melts in your mouth. It’s even better than what I remember when I was growing up in WI – and that’s saying a lot!
So far I’ve tried Minerva’s Unsalted, Sea Salt and the Garlic Herb flavors. Sea Salt and Garlic Herb is my favorite for slathering on a hot, warm slice of bread or toast, while the unsalted makes my baked goods even better. I quickly roasted some salmon the other evening, and the only thing I had to do was add a little oil, salt, and pepper before roasting it, then I topped it with the garlic herb butter – it was heavenly! We were all raving. It would be lovely over chicken or beef, too. Or just on a spoon – for real!
Yesterday I decided to put Minerva Dairy Butter to the real test: I made my Butter and Cream Poached Eggs. It’s a great everyday breakfast or brunch recipe because it comes together in no time with very little effort, plus it tastes fantastic. I normally just heat the butter and cream in a small saucepan, then slip a couple of eggs in and simmer a few minutes until it’s done to my liking. But this time I wanted to taste each butter to see which was my favorite, so I baked them instead. This method is also great when you’re cooking for more than one or two people because you can bake them all at once and everyone can choose their favorite kind of butter.
Minvera Dairy’s butter did not disappoint this butter lover! The eggs were rich and creamy with wonderful flavor. My favorite butter was the Garlic Herb with the Unsalted and Sea Salt a close second. I didn’t season the eggs using the Garlic Herb and Sea Salt, and the Unsalted butter got a few turns of freshly ground salt and pepper, plus some chives on top. They were all delicious and SO simple! I’m embarrassed to admit this, but I was literally drinking what was left of the buttery cream sauce!
You can also add a little spice to this dish if you’d like. Try it with a spoonful of salsa or hot sauce, or add a pinch of garlic powder or your favorite seasoning. Avocado would be delightful! I haven’t tried it yet, but I think adding a bit of fresh spinach after the butter but before the eggs would be delicious, too. So many ways to enjoy it!
I really hope you give Minera Dairy a try. I’ve already found it at my local Whole Foods and Wegmans, but you can go here to see where it’s available in your area. The Smoked Maplewood Butter is on my short list to try next!
- 1 tbsp Minerva Dairy Butter (use your favorite flavor)!
- 2 large eggs
- 1/4 cup high-quality heavy cream
- salt and pepper, to taste
- Preheat oven to 425F.
- Melt the butter in a small, oven-safe dish (I just pop it in the microwave for 30 seconds). Crack the eggs into the dish, then pour the cream over the yolks into the dish.
- Bake for approximately 8 minutes or until the eggs are done to your liking. 8 minutes gives a thick yolk that's not runny, so add or subtract a minute or two depending on your preference.
- STOVETOP: Melt the butter in a small saucepan and pour in the cream. Carefully slip the eggs into the cream and gently simmer until the eggs are done to your liking.