INGREDIENTS:⠀

4 slices of sourdough⠀

2 organic eggs⠀

1/2 cup milk of your choice (I used almond)

1/2 tsp vanilla essence⠀

1/4 cup freshly squeezed lemon juice⠀

Butter or coconut oil for frying⠀
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TOPPINGS:⠀

Greek yoghurt⠀

Easy blueberry chia compote (1 cup frozen blueberries, 1/2 cup water and 1 tbsp chia seeds)⠀

Freshly grated lemon zest⠀

Cinnamon (optional)

Sliced banana (optional)
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⠀
METHOD:⠀

1. Mix the eggs, milk, lemon juice and vanilla essence in a large bowl until well blended.⠀

2. Soak each piece of bread in the egg batter and ensure both sides are fully coated.⠀

3. Heat a frying pan on medium heat, place 1 spoonful of butter/coconut oil in pan and fry the bread slices on both sides until crisp.⠀

4. If you plan to serve with the blueberry compote, make this while the bread is cooking. Add the frozen blueberries to a pan over a medium heat. Add the hot water (I usually use straight from the kettle if recently boiled) and allow the berries about 2 minutes to begin to reduce down. ⠀

5. Add the chia seeds to the blueberries and stir in thoroughly.⠀

6. Give the compote another few minutes to thicken up over the heat. Add a sprinkling of cinnamon if you’re a fan. Add more water if it becomes too thick.⠀

7. Serve the French toast with lots of Greek yoghurt, the warm blueberry compote, a generous grating of lemon zest and some sliced banana.