Breakfast is our favourite meal of the day. You’ve probably heard us say that a million-and-one times already, but let’s be honest, when you haven’t eaten for 10 hours, how can that first meal of the day not be awesome?
We think the real reason that breakfast is our favourite meal, though, is because usually breakfast for us turns into dessert. Except a bigger portion (because it’s breakfast, duh) so basically you get one giant helping of dessert! What’s better than that?
We also have this thing with breakfast, where when we come up with a new (to us) breakfast idea, we have to make it in every single flavour combination possible!
So when we posted about our banana-stuffed french toast a while back, you didn’t think you had seen the last of french toast, did you?
Of course not! After the huge success we had with the banana version, we had blueberry and lemon on the brain!
This is one flavour that we just can’t seem to get enough of lately! Maybe its our longing for summer manifesting itself in breakfast cravings? Who knows, but when it ends in creations like this, we aren’t going to fight it!
In fact, blueberry and lemon is slowly making its way into our all-time favourite combinations! It’s bright and fresh tasting, like a little taste of summer 🙂 And will you just look at that blueberry filling gushing out the middle? There’s no way you’re not thinking you could use some blueberry-stuffed french toast with lemon cream right now! 😉
Blueberry Stuffed French Toast with Lemon Cream
Prep Time: 10 min
Cook Time: 8 min
2 slices of bread, cut about 3/4 inch thick
6 tbsp egg whites (or 3 egg whites, or 1 egg+ 1 egg white)
3 tbsp milk
1/2 tbsp lemon juice
2/3 c. frozen blueberries
For the Cream:
1/2 c. cottage cheese
3 tsp lemon juice
1 tbsp honey
zest of half a lemon
Cut a slit into each pieces of bread to create an opening. Cut as deep as you can without cutting all the way through the bread.
Heat a greased, non-stick frying pan or pancake griddle on medium-high heat.
In a large, flat dish combine the egg whites, milk, and lemon juice. Dip the bread slices into the egg mixture, coating both sides. Place the bread slices on the pan and cook for 2-4 minutes, until the egg is set and is slightly browned, then flip and cook on the other side for another 2-4 minutes.
For the cream:
Add all the ingredients to a food processor and blend until smooth. Pour over the toast and serve.
What are some of your favourite flavour combinations?