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If you are like most of the people I associate with, I probably had you at “butter” right?  What could be better than butter though?  Compound butter.  To be more specific, bacon chive butter.  The image alone, although poor quality just makes my mouth water.  Now how to make it.  It is so simple, there is really no reason not to have this in your kitchen at all times.

1 stick of unsalted butter at room temperature
1 slice of bacon cooked crispy
3 Tbsp of chopped chives or green onions
1 Tbsp of bacon fat

Start by cooking the bacon (obviously cook more than one strip for snack bacon) and chop it up into small bits.  If you try and sneak by and use bacon bits, may you fall on a fork at some point in your life.  USE REAL BACON.   After that is cut up, chop up the chives.  Now, add the butter into a mixing bowl of some sort and grab a fork.  Use the fork to mix in the chives, bacon, and the little bit of bacon fat.  The key is not to overdo it with the bacon.  You want a balance of bacon, chive and most important, keep the butter flavor alive.  After all is mixed, drop it into a sheet of plastic wrap and shape into a roll.  Or, be lazy and keep it in a bowl, really doesn’t matter all that much.

Now, how to use it.  My favorite way, is to put some on top of the eggs before you poach them and serve over hash browns.  Use on the outside of a grilled cheese, put in cornbread, or just spread on a nice warm roll.  Either way, it never goes to waste.  This keeps a few days in the fridge, not because it goes bad but because you use it so much, there is none left.  Enjoy