For those slower mornings.
Use any bread you have lying around – whole wheat bread is good, particularly with the not-too-sweet syrup.
For the blueberry syrup: Combine 200g blueberries, 2 tbsp brown sugar and 2 tbsp water in a saucepan. Add a small splash of maple syrup if you like. Bring to a boil and cook until the berries begin to pop. Dissolve 1/2 tsp cornstarch in a splash of water and add to the pan, stirring often. Cook until thickened and glossy. Set aside to cool.
For the French toast: In a shallow dish, add 2 eggs, 1/4 cup milk, 1 tsp vanilla extract, a sprinkle of cinnamon, 1 tsp sugar and a small pinch of salt. Whisk to combine. Preheat a nonstick pan over a medium heat and add a tiny swipe of butter. One at a time, gently dip slices of bread in the egg mixture and flip over, giving it a couple seconds a side to soak up the egg. Cook in the pan on both sides, flipping once or twice, until golden. Keep warm in a low oven while you cook the rest of the slices (this recipe will make 4 – 5 slices of French toast). Serve with the blueberry syrup and (optional) sliced banana.