When asked what our favourite meal of the day is, breakfast, lunch or dinner, without a doubt every time the answer is brunch! A cross between breakfast and lunch, sweet and savoury.
If you're not having a weekend brunch with the girls, why not indulge in this heavenly banana and blueberry French toast sandwich? It would also make the perfect mid-week dessert option!
This delectable recipe, courtesy of Jamie Oliver, is super easy to put together and completely adaptable depending on what flavours take your fancy.
Serves: 1
Prep time: 5 mins
Cook time: 10 mins
Ingredients:
1 small banana
A handful of blueberries
1 large egg, preferably free-range or organic
1 tablespoon golden caster sugar
2 slices of medium-cut white bread
10g butter, at room temperature
Low-fat Greek yoghurt, to serve
Optional: icing sugar, for dusting
Method:
Peel the banana and mash in a bowl. Add the blueberries and lightly crush
Crack the eggs into a separate shallow bowl, add the sugar and beat with a fork.
Put the slices of bread in the sweet egg mixture, and turn after approximately 1 minute so they soak up the egg mixture on both sides.
Pick up the bread and let the excess egg drip off, then pop on a plate. Smear most of your fruit mixture onto one slice, leaving a little gap around the edges.
Put the other slice on top and press down with a fish slice to help them stick together.
Put a frying pan on a medium heat and add a knob of butter. Once melted, add the eggy sandwich and press down with the fish slice to make sure it’s in even contact with the pan.
Fry for 2 to 3 minutes, then lift up with a fish slice to check it’s golden brown on the bottom
When it’s looking good, flip over and cook for another 2 to 3 minutes until golden and crisp.
Transfer to a plate and serve with a dollop of yoghurt or crème fraîche, and the remaining fruit mixture spooned over the top. Dust with icing sugar, if you like and enjoy!
