A tasty toasty with a festive twist!
8 Slices Sourdough
16 Rashers Smoked Streaky Bacon
3 tbsp Icing Sugar
8 tbsp Maple Syrup
3 tbsp Red Wine Vinegar
4 tbsp Milk
1 tbsp Olive Oil
Put the blueberries into a small saucepan with the red wine vinegar, then gently heat until the blueberries are bursting – give them a bit of a squish to make a loose jam.
Heat olive oil in a large frying pan over a medium heat and add the bacon. Cook until deeply golden, around 5 mins, then remove and drain on kitchen paper.
Whisk the eggs and milk, then season with salt and pepper, then slice the brie. Wipe out the bacon pan and add the butter, melting over a medium heat. Briefly dip one piece of bread into the egg mixture and then add into the buttery pan, lay on slices of the brie, top with the bacon and a spoonful of jammy blueberries. Repeat with another piece of bread, then when the bottom piece is golden, carefully flip and cook.
Cut in half and serve immediately topped with maple syrup and icing sugar.