Serves 2.5

5 slices of bread, crusts removed

3 eggs, beaten

Splash whole milk

1/4 teaspoon cinnamon

Small punnet blueberries

1-2 dessert spoons butter

Combine the eggs, cinnamon and milk in a shallow dish and soak the bread in it in batches, for a couple of minutes on each side. Melt a dessert spoon of butter in a hot pan and fry the French toast in batches, with some of the blueberries in the pan with each batch. Turn over so both sides are cooked till golden and tip onto a plate with the blueberry butter.

Bert punctured three egg yolks with a small finger and stole many, many raw blueberries.