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I have to admit that now I'm curious
I'm pretty sure I saw some of those blue/green Hienz cans at the Jewel so I may just have to give it try.
Do you just dump the can into a pot to heat it up and then plop it on plain toast?

"Hot toast" was something of a specialty item at many British restaurants at least as late as the 1980s. The default style was room temp, on a rack.

Are you saying they eat dry toast in the UK? Or they put pats of butter on it? I never put melted butter on toast as the toast if its hot, melts the butter anyway.

Ah. Perhaps in winter I'll test this out. Right now we're at about 79-81, according to the thermostat.

According to FDA spokesperson Tamara Ward, butter will last up to 10 days at room temperature before turning rancid. Rancid means that enzymes that are naturally present in milk begin to digest the fats in the butter, causing a sour flavor and aroma. The butter isn’t unsafe at that point, it just tastes bad.

Be sure to keep your butter well wrapped or covered in a butter dish, however, and safe from cross-contamination from dirty knives or hands. Butter, whether it's on the counter or in the fridge, will pick up strong smells if exposed to the air.

“Butter, and every other lipid, acts like a solvent—like acetone or hexane,” says Dr. Scott Rankin, the chair of the food science department at the University of Wisconsin-Madison. Lipids will absorb volatile aroma compounds from the air. So don’t leave butter unwrapped next to onions or garlic, unless you want those flavors on your morning toast.

In a crock you should be fine. By that, I mean one of those "butter bell" things where you fill it up with water.

"Was?" Your mileage may vary but, spending close to a year in England eating anywhere from quality London hotels to almost Fawlty Tower inns, I never saw any melted butter on toast. I paid attention because - a personal quirk - I am fine with unmelted butter on bread, rolls, etc. but for some reason on toast it jkust turns me off. No idea why that is.

In a crock you should be fine. By that, I mean one of those "butter bell" things where you fill it up with water. The 75F comment was just referring to butter in a butter dish, but I'd bet it would be able to survive a week even in 80F temps. You can always just try it. Rancid butter is pretty obvious.

And to add some more solid citations to this, read here:

As I said, with a crock I've gone at least three weeks without any sorts of issues.

Butter does not spoil as fast as some seem to think it does, as long as your room temp is 75F or cooler.

Forgive me if this has been discussed here already, but what are people's takes on pre-buttered toast in diners? Thoughtful or presumptuous?