Created in collaboration with Emerald Chan (@emeraldcchan), this Honey Butter Toast with Lemon Whipped Cream and Blueberry Compote elevates simple ingredients into something special. Thick brioche slices are coated in a honey-butter glaze and baked until golden and crisp. Topped with lightly sweetened lemon whipped cream and a quick blueberry compote, it offers a perfectly balanced bite of rich, bright and sweet flavors.

Yield: 1 Serving

Prep Time: 15 Minutes

Total Time: 35 Minutes

Directions

For the compote, add ½ cup blueberries, water, sugar and lemon zest to a small saucepan, and bring to a gentle simmer over medium heat. Use a spatula or back of a spoon to press on blueberries until they burst. Continue to simmer until the compote is thick enough to coat the back of a spoon. Add remaining blueberries, and cook for another 2 minutes, stirring constantly. Remove from heat, stir in lemon juice and let cool.

For the toast, preheat oven to 375F. Combine butter, sugar, honey and salt in a bowl, and spread the mixture on all sides of the toast with an offset spatula or knife. Place toast on a baking tray lined with parchment, and bake for 10 minutes. Flip toast, then bake for another 10 minutes until all sides of the toast are golden brown. (Toast will be soft when you first remove it from the oven but will crisp up as it cools.)

For the whipped cream, whisk together heavy cream, honey, vanilla paste and lemon to form medium peaks.

Arrange toast on a plate, top with whipped cream and blueberry compote.