A toasted bagel with butter and a cup of hot coffee. These are the building blocks of a good morning. But there's a time and a place to break from routine and experiment with different butters and spreads. That time and place is here and now. The nice thing about all of these recipes is that they certainly don't have to stop with bagels. Many of them are wonderful sandwich spreads and are great on simple toast, too (some of them I've been guilty of eating by the spoonful, truth be told). And many of them keep beautifully in the fridge, so you can make a few and keep them in small jars or air-tight containers to have throughout the week.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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