A wonderful tangy topping for eggy toast
(11 votes)
Cook: 15 Mins
Serves: 4
Price: 86p per serving
Nutritional Information
Each 176g serving contains
Energy
1304kj
312kcal
1304kj
312kcal
16%
Fat
13g
13g
Med
19%
19%
Saturates
4g
4g
Med
20%
20%
Sugars
14.8g
14.8g
Med
16%
16%
Salt
0.63g
0.63g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
741kj/177kcal
Typical energy values per 100g:
741kj/177kcal
Ingredients
200g blueberries
3tbsp maple syrup
½tsp cornflour, mixed with 1tsp cold water
3 eggs, beaten
2tbsp semi-skimmed milk
½tsp vanilla extract
20g unsalted butter
4 thick slices sour dough or crusty bread, about 180g
25g toasted almonds, chopped
Mint leaves, to serve
Method
1
Bring the blueberries to a simmer with the syrup and 2tbsp water and stir in the cornflour mixture. Cook for 3-4 mins.
2
Whisk the eggs, milk and vanilla together in a bowl.
3
Heat half the butter in a nonstick frying pan. Dip 2 pieces of the bread into the egg mixture and cook for 2-3 mins each side, until golden. Repeat with the remaining butter and bread.
4
Top the toast with the blueberry sauce, almonds and mint to serve.