If you are like me, you get up and go on Sunday morning with maybe a piece of toast and coffee. This weekend Sunday started that way, but after a hike at the local preserve, I whipped up French Batard French toast with simmered blue berries and turkey bacon.
Cover an aluminum tray with parchment, arrange the bacon, and cook at 350 F until as crisp to preference.
Cook in a sauce pan with a tablespoon of water an a teaspoon of sugar [or not :)] Cook until the berries emit their juice.
The French toast:
I discovered French Batard at a local store that sells fresh baked goods. I sliced the batard, about 3/8 inches thick.
I whipped up the egg white equivalent of two eggs, half a cup of milk, a pinch of sugar, and a teaspoon of cinnamon.
Dip the bread into the mix, and cook on a buttered flat skillet until brown on both sides.
Smother the French toast with the berries – Enjoy!