In a small pan, mix eggs and honey together completely. Once mixed add grapefruit juice and mix thoroughly.
Turn heat on low. Once warm, add butter 1 tablespoon at a time until completely melted. Add in salt.
Turn to medium-low and stir until it's thick enough to coat the back of a spoon. Do not make it too hot or you'll end up with a sweetened egg scramble.
Pour into an airtight glass container. Will last up to 10 days in the fridge.
Notes
Eat with a spoon, put on top of toast, waffles, and/or pancakes, or with a gluten free shortbread cookie.