Cinnamon Toast with Butter and Honey
The scent of cinnamon always seems to evoke happy memories of comforting breakfasts. This is a childhood classic that’s too good to skimp on ingredients: make your toast with bakery-fresh bread, luscious European-style butter and fragrant, high-quality cinnamon. For the sweet accent, this recipe uses honey rather than granulated sugar.
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. mild honey
- 1 tsp. ground cinnamon
- 8 slices good-quality white sandwich bread
Preheat a broiler.
In a small bowl, using a fork or a rubber spatula, mash together the butter, honey and cinnamon.
Arrange the bread on a rimmed baking sheet. Broil until the bread is toasted, about 1 minute. Remove the pan from the broiler and turn the bread over. Spread the cinnamon butter over the untoasted sides of the bread, dividing evenly. Return the pan to the broiler and broil until the cinnamon butter is bubbling and the edges of the bread are toasted, about 1 minute. Serve hot. Makes 8 slices.
Variation: Whole wheat bread is every bit as good as white sandwich bread. You can also use your favorite artisan bread, as long as it doesn’t have too many holes in it, which will allow the butter to leak through.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).