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Breakfast ...American Blueberry Toast
6 free range eggs
1 tsp. grated orange zest
2/3 cup orange juice
3 T sugar, divided
pinch salt
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1 1/4 inch think) Italian or French bread
1/3 cup sliced almonds
(serves 4-6)
Pre-heat oven to 400°F. Lightly greece a large baking sheet - a baking spray is ideal.
In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13" X 9" X 2" inch baking pan and set aside.
In a small bowl combine the blueberries and the add the remaining tablespoon of sugar. Leave to one side.
With the tip of a sharp knife, cut a 1 1/2" wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side. Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with blueberry orange sauce.