French toast with blueberries
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.