Banana and blueberry French toast

I like to think of this as a posh eggy bread sandwich. It’s a bit of a treat so don’t have one every day, but now and then won’t do you any harm. Feel free to vary the berries that you use – strawberries and blackberries also work well.

serves 1 to 2

Ingredients

• • 1 small banana
• • a handful of blueberries
• • 1 large egg, preferably free-range or organic
• • 1 tablespoon golden caster sugar or raw sugar
• • 2 slices of medium-cut white bread
• • 10g butter, at room temperature
• • low-fat Greek yoghurt, to serve
• • optional: icing sugar, for dusting

To prepare your French toast

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• Peel the banana and mash in a bowl
• Add the blueberries and lightly crush

To prepare your French toast

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• Crack the eggs into a separate shallow bowl, add the sugar and beat with a fork
• Put the slices of bread in the sweet egg mixture, and turn after a minute or so so they soak up the egg mixture on both sides
• Pick up the bread and let the excess egg drip off, then pop on a plate

To prepare your French toast

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• Smear most of your fruit mixture onto one slice, leaving a little gap around the edges
• Put the other slice on top and press down with a fish slice to help them stick together

To cook and serve your French toast

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• Put a frying pan on a medium heat and add a knob of butter
• Once melted, add the eggy sandwich and press down with the fish slice to make sure it’s in even contact with the pan
• Fry for 2 to 3 minutes, then lift up with a fish slice to check it’s golden brown on the bottom

To cook and serve your French toast

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• When it’s looking good, flip over and cook for another 2 to 3 minutes until golden and crisp
• Transfer to a plate and serve with a dollop of yoghurt or crème fraîche, and the remaining fruit mixture spooned over the top
• Dust with icing sugar, if you like