Blueberries are in peak season here in Washington, and there are a bounty of you-pick farms in the greater Seattle area. While I haven’t had a chance to make it out to one yet this year, I was fortunate that a friend gifted me a bag from his recent excursion — along with a dozen fresh eggs from his chicken coop.
The combination inspired me to create one of my breakfast favorites, Classic French Toast. I used 4th & Heart ghee to fry it up and a dollop on top for extra creaminess.
I’ve been a fan of 4th & Heart products since starting my first Whole30 several years ago. While this dish is a little more indulgent, the quality and texture of the ghee adds a buttery bite that helps balance out the sweetness.
- 3 large eggs
- ⅓ cup milk
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 4 slices white bread
- 1 tablespoon 4th & Heart Ghee, plus more for serving
- Fresh blueberries and maple syrup for serving
Whisk together eggs, milk, cinnamon and vanilla extract. Pour into a shallow dish or baking pan.
Place bread into the dish to soak up the egg and milk mixture, turning to evenly coat each piece.
Melt 1 tablespoon ghee in a frying pan over medium heat. Fry the soaked bread, two pieces at a time, until browned. Use a spatula to flip, and fry until evenly cooked.
Serve with fresh blueberries, or the fruit of your choice, maple syrup and an extra dollop of ghee.