The blackberries are early this year and so I wasn’t expecting them when I was out walking the dog last week. Ever the opportunist though, I used a spare bag I found in my pocket and picked a fair bounty of them on my way home. They seemed a perfect accompaniment to my weekend french toast or ‘eggy bread’ as we call it in this house. Spiced with a bit of sugar, cinnamon and vanilla, they were a lovely seasonal replacement for my usual maple syrup.
Serves 1 | 15 mins total
- 1-2 thick slices from a crusty or ‘tiger’ loaf
- 1 large egg
- a splash of milk
- 1 tsp ground cinnamon
- a knob of butter and a tsp oil
- good handful blackberries
- splash of water
- 1/2 tsp vanilla essence
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 2-3 slices smoked back bacon (optional)
- Use a fork to beat the egg, add a splash of milk and the tsp ground cinnamon and mix well.
- Heat a non-stick frying pan and add the butter and oil.
- Meanwhile, put the blackberries in a small pan with a splash of water, the sugar, vanilla and 1/2 tsp cinnamon and heat to dissolve the sugar. Cook for a few minutes until the blackberries start to soften and are on the verge of disintegrating and get on with cooking the french toast.
- Dip the slice(s) of bread into the egg mix and allow to soak in to the bread for a minute or so on each side. When the butter and oil are starting to froth in the pan, add the eggy bread and cook for a few minutes on each side until golden. Add any extra egg mix into the pan at the end to cook it and throw this on top of the finished french toast.
- To serve, make sure the french toast has a nice golden crust and is almost crispy – there’s nothing worse than soggy french toast – put it on a plate with any additional cooked egg mix on top and pour over the blackberries and as much of the sauce as you want.
- Serve with grilled bacon if you like.