Crispy Pink Butter on Hot Brioche

Ingredients:

• 1 cup unsalted butter, softened
• 1 small beetroot, peeled and grated
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 slices of brioche bread

Instructions:

1. In a small bowl, combine the grated beetroot, salt and pepper. Set aside.
2. Using a stand mixer or hand mixer, whip the softened butter until it turns pale in color and fluffy in texture, about 3-4 minutes.
3. Add in the beetroot mixture and mix well until the butter turns pink in color.
4. Transfer the pink butter to a small container and refrigerate for at least 30 minutes or until firm.
5. Meanwhile, preheat a nonstick pan over medium-high heat.
6. Place the brioche slices in the pan and cook until lightly toasted and crispy, about 2-3 minutes on each side.
7. Remove the pink butter from the refrigerator and slice it into thin rounds.
8. Place one or two slices of the pink butter on each slice of the hot brioche and serve immediately.

Verdict:

The creamy and salty flavor of the pink butter complements the sweetness of the brioche perfectly, while the crispy texture of both components creates a mouthwatering sensation.

Serving Suggestions:

Pair this luxurious breakfast treat with a cup of hot coffee or tea to start your day off right.