High-protein cinnamon French toast

  

Ingredients

For the compote

• 500 gm frozen blueberries
• 1 Tbsp. chia seeds

• honey or sugar of choice, to taste

• Generous dollop of yoghurt

• 1 tsp. nut butter of choice

For the toast

• 1 large free-range egg
• 1 egg white
• 60 ml semi-skimmed milk
• 1 tsp. cinnamon  pdr
• 1 tsp. honey or sugar of choice
• 1 tsp. vanilla extract (optional)
• 1 slice of bread (seeded or wholegrain)

• butter or oil, for cooking (optional)

Directions

For the compote, cook the frozen blueberries in a saucepan over a medium heat until they release their juices, about 5 mins.

 

Stir in the chia seeds and cook for another 2 to 3 mins until the mixture thickens. Sweeten to taste with honey or a sugar of your choice. Let it cool.

 

In a shallow bowl, whisk together the egg, egg white, milk, cinnamon, honey or sugar and vanilla extract, if using. Dip the bread slice in the mixture, flip, leave it for 1 min, then flip again and leave it for another min to soak up all the liquid.

 

Heat a non-stick frying pan over a medium heat and add a little butter or oil if needed. Add the soaked bread and cook for 2 to 3 mins on each side until golden brown.

 

To serve, place the French toast on a plate, top with 2 tbsp of blueberry chia compote and a dollop of yoghurt, and drizzle with nut butter. Enjoy warm.

 

 

 

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