Let the butter sit out to soften, or microwave it for about 8 seconds and stir. Mix in the chives and a pinch of salt. Put it back into the fridge to firm. When it is medium-firm, roll it up in some plastic wrap to form a log and let it firm up more in the fridge until it is solid.

Preheat oven to 350

Slice the top of the garlic head off in a way that exposes all the cloves. Drizzle some olive oil onto the head of garlic and sprinkle with salt. Wrap the whole thing in aluminum foil and seal it.

Bake at 350 for one hour. Remove from oven and allow to cool. Pop out the individual cloves from the garlic head and put them into a bowl

Put the eggs, milk, butter, raw garlic, roasted garlic cloves, garlic powder, salt, and honey in to a bowl. Blend smooth with a hand blender.

Slice the sourdough into ¾ inch slices. 8 slices, 2 per person. Place in a shallow bowl or a few bowls, and pour the egg mixture over the bread. Allow the bread to sit in the mixture for 20 minutes. Flip the bread and let it sit another 20.

Bring a pan to medium heat and add the butter. Add the bread to the pan and cook about 8 minutes per side to brown and cook through.

Serve the bread with the chive butter and hot honey.