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.