Yeast spread with butter

1. 

onion 8.75 oz (250 g) • unsalted butter 0.75 oz (20 g) • fresh yeast 2.75 oz (80 g)

Peel onion, chop it and cook in butter until glassy. Add fresh yeast and melt it.

2. 

chicken egg 4 pcs • salt 0.5 tsp

Mix eggs with salt (do not add salt if you cook for children) and add them to the yeast with onion.

3. 

Stir until eggs become stiff. Allow the mixture to cool to room temperature.

4. 

unsalted butter 2.75 oz (80 g)

Add butter to the mixture and use a hand blender to mix until smooth.

5. 

Put the finished spread in the refrigerator until serving time.