French toast with blueberries

fr-toast-bluebs

I started by whisking up a large egg with two rounded dessert spoons of soured cream , a teaspoon of cane sugar, and a generous pinch of cinnamon.  I cut the crusts off wholemeal bread slices (white would have been better, but I never have any in the house).  I dipped triangles of bread in the egg mix, turning them to ensure they were thoroughly soaked.  I melted butter with a little oil to stop it burning, and fried the bread, turning it until both sides were golden.  I heated a cup of blueberries with a squeeze of lemon juice and another teaspoon of cane sugar, just enough to make them go soft.  I served the eggy fried bread alongside the blueberries and with maple syrup on top.  It was yet another recipe from Sam Stern’s new vegetarian cookbook.  Delicious.