First things first: mini celebration! This is my first post written on WordPress, after importing all my old ones from Blogger- and so I’m making it a good one. Hopefully by now anyone heading over to my old Blogger domain will be redirected to this site’s homepage. Unfortunately, I haven’t quite figured out redirecting individual posts yet. I’ll get there (one day), but until then the only way around it is to use the search bar on the right guys, once you arrive here. Anywho, on to the important bit…
This could become a regular breakfast for me. Because it is so ridiculously easy to make, insanely tasty, and actually pretty good for you -as far as French toast goes. I’ll say it now: you won’t believe how effective mixing cream cheese and honey together to make a cheesecake-inspired topping can be. It eliminates the need for the 10 different ingredinets I see many recipes use- though feel free to add a dash of vanilla, or even switch the honey up with maple syrup. Either way, you’ll only need a few ingredients- and a few minutes- to make it. Which means it’s perfect both for post-gym, or a minimal-effort lazy weekend brunch.
Lets get started…
- 2 slices wholemeal sourdough toast (I buy a loaf from Asda, and then freeze it. So yes, you can defrost your bread in the microwave, and then use it in this recipe with no worries at all)
- 2 egg whites, whisked with a dash of cinnamon, and a generous splash of almond milk
- 80g frozen blueberries (yes, frozen. Trust me on this one; the semi-melted blueberries you end up with make a great contract with hot French toast)
- 2 light cream cheese triangles
- 1tsp + extra (for drizzling) runny honey
- Cinnamon, to taste
- Non-stick pan spray
- Begin by putting the pan over a high heat, and spray it with the non-stick.
- Allow this to heat up, whilst you soak one slice of the bread in the egg and almond milk mixture. Gently squeeze off any excess egg, and then transfer to the pan.
- Whilst one side of the French toast is cooking, sprinkle a little extra cinnamon on the un-cooked side. Once the first side is golden, flip it over and repeat.
- Plate up that first slice, and top with half of the frozen blueberries. Repeat the cooking process with the other slice of bread, and then
throw itpresent it nicely, by placing it on top of the frozen blueberries.
- For the cheesecake element, beat together the cream cheese and 1 tsp honey, then dollop on top.
- Add the final few blueberries, a drizzle of honey, a dash of cinnamon- and dig in…