Brown butter is the whole show here: Kerrygold rendered until its milk solids turn golden and nutty, poured over torn brown bread with crisp sage. A simple plate that lets good butter shine on a tired night.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 2 g protein, 7 g carbohydrate, 47 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the brown bread into 2-inch chunks and toast them in a dry skillet over medium heat for 3 minutes, shaking the pan often, until the edges are crisp and golden. Transfer to two bowls.3 min
2. Return the skillet to medium heat and add 8 tablespoons of Kerrygold butter. Watch it melt and foam for 8 to 10 minutes, swirling the pan now and then; the milk solids will drop to the bottom and turn from pale to golden to deep brown and smell nutty. When the solids are the color of hazelnuts, the butter is ready.10 min
3. Add 1 teaspoon of dried sage to the hot butter and let it sizzle for 30 seconds. Stir in 1/2 teaspoon of salt and a few grinds of pepper.1 min
4. Pour the brown butter and all its solids over the toasted bread. Toss gently and serve warm.

Note Crispy sage leaves fried separately in a little of the butter make a fine garnish if you have fresh sage on hand. This keeps for one day, reheated in a low oven. Serve with a green salad dressed in vinegar, or a bowl of soup alongside.