Sunday Brunch: 1 Egg Only Blueberry Yogurt French Toast with Blueberry Compote

Since I moved to New York City, weekends only mean one thing: American Breakfast!

French Toast was the first food Matthew ever prepared for me, and I loved it right off the bat. We then leveled up to pancakes and waffles, when my friend Andrea who lives in Italy had a waffle maker delivered to our door in the Upper East Side. That was the best surprise ever!

French Toast calls for eggs, two at least — or so does the recipe that we’ve been using so far. I happened to only have one egg left this time, so I had to compensate for it somehow. After a thorough googling sesh I came up with an idea: blueberry yogurt. And a blueberry compote to make things more interesting. Here’s the recipe!

1 Egg Only Blueberry Yogurt French Toast with Blueberry Compote

Serves 2.

What you need:

For the toast:
– Thick sliced stale bread;
– 1 egg;
– 1 cup of milk;
– 1 blueberry yogurt;
– 1 teaspoon of sugar;
– Butter.

For the blueberry compote:
– 1 pack of fresh blueberries;
– 1/4 cup of sugar;
– Lemon juice;
– Water.

How to!

The Blueberry Compote happens first — it will need to cook for approximately 10 minutes, which gives you the time to prepare your French Toast and to serve them together:

Measure 1 cup of fresh blueberry and place them in a little saucepan with 1/4 cup of sugar, 3 tablespoons of water and a tablespoon of lemon juice.

Let them simmer over medium heat for 10 mins while you prepare the mixture for the French Toast…

…then add another cup of berries to the saucepan and let them simmer a little longer, just up until when you’re ready to fry the bread:

Here’s the final result:

Now the toast!

While the berries simmer, slice your bread like so:

Here’s the yogurt, let’s transfer it into a wide bowl:

After stirring it up a little, let’s add 1 cup of milk, then the egg:

After mixing well, let’s add a tablespoon of sugar:

The mix is ready, let’s heat up a skillet and melt a little butter in it while we soak the bread:

Over a medium low heat, fry the bread on both sides until golden:

The final result:

Let’s divvy up the toast on our serving plates and pour the blueberry compote over it:

Ready to eat, happy brunching!

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