Blueberry Cinnamon French Toast
with Candied Bacon
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sliced Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7
b) In a small saucepan, combine the blueberries, one quarter of the sugar and the water (see pantry for amount). Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Set aside to cool.
c) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, in a small bowl, mix the remaining sugar with the cinnamon.
b) When the bacon rashers have 8 mins remaining, sprinkle 1 tbsp of the cinnamon sugar over the rashers and pop back in the oven to caramelise.
c) Meanwhile, in a large bowl, combine the remaining cinnamon sugar, the creme fraiche and the eggs (see pantry for amount).
d) Halve the burger buns, then soak each burger bun in the creme fraiche mixture.
a) Melt the butter (see pantry for amount) in a large frying pan on medium heat.
b) Once hot, fry the burger buns until golden, 2-4 mins on each side.
c) Stack three pieces of French toast on each serving plate, top with the blueberry sauce and two rashers of candied bacon to finish.