- Cook Time
- Prep Time
- 2 slices brioche toast, 1-inch thick
- 2 tablespoons butter
- 2 eggs, separated
- 2 tablespoons Sugar
- 1/4 cup heavy cream
- 1 cup Maine Wild Blueberry Granola,coarsely ground
- 1/2 cup Maine maple syrup
- 1 cup frozen Maine Wild Blueberries
1 Preheat oven to 450°F. To make the batter, whip the egg whites to soft peaks with the sugar, adding sugar only at the end.
2 In a separate bowl, whisk the yolks and the cream together. Gently fold one third of the whites into the yolk mixture. Fold remaining whites into the mixture in two separate stages.
3 Dip the toast slices into the batter to coat evenly. Sprinkle tops evenly with the granola. In a hot pan, melt the butter.
4 Place toast slices granola side down. Sprinkle the other side of the toast with granola. Allow to cook until golden brown on bottom of toast, about 4-5 minutes.
5 Flip toast over and place pan in oven to finish cooking, about 3-4 minutes.
6 Wild Blueberry Maple compote: Thaw and drain Wild Blueberries. In a small saucepan, bring maple syrup to a boil for 5 minutes.
Source: Wild Blueberry Association of North America