Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.
Servings: About 3 cups
Ready time: 30 minutes
8 free-run eggs, room temperature
1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks
1/4 cup (60 mL) fresh, finely chopped chives
1/4 tsp (1 mL) sea salt or more to taste
Freshly ground pepper to taste
Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.
While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.
Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.
Stir in the chives. Taste; adjust salt and pepper.
Keep covered and chill before serving.