Croissant french toast with blueberry compote

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(Photo: MISHA JORDAAN)
(Photo: MISHA JORDAAN)
Prep Time: 10 minutes
Servings: 1
Cooking Time: 10 minutes
Ingredients
  • - COMPOTE
  • 100g - frozen blueberries, or other berries of your choice
  • 45ml - sugar
  • - grated zest of 1 lemon and 15ml (1T) lemon juice
  • - FRENCH TOAST
  • 2 - eggs
  • 60ml - milk
  • - pinch each of salt and ground cinnamon
  • 1 - croissant, halved lengthways
  • 15ml - butter
  • - TO SERVE
  • 60ml - double-cream vanilla yoghurt
Method

A posh breakfast for a posh mom – this is a true gourmet meal!

1. Compote Heat all the ingredients in a small saucepan over medium heat. Stir until the sugar has dissolved, adding a little water if needed. Simmer slowly until syrupy and the berries are soft. Remove from the heat and set aside.

2. French toast Whisk the eggs, milk, salt and cinnamon together. Dip the croissant halves in the egg mixture and soak well.

3. Heat the butter in a non-stick pan and fry the croissant halves until slightly puffed up and golden brown on both sides.

4. To serve Arrange the French toast on a plate and spoon the yoghurt on top. Drizzle the compote over and serve immediately.

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