As a stero-typical 20-something year old, there is nothing better than brunch (especially when you have a love affair with food). Our generation seems to relish the alternative takes on classic breakfast dishes, and this recipe hits that spot perfectly with an ooey-gooey sweet and savoury blend.

INGREDIENTS

For the filling:
4 cups blueberries, fresh or frozen
1 tbs water
1/4 cup maple syrup
1 tsp corn starch
5 oz chevre (goat cheese)
1/4 cup basil, sliced in a chiffonade (roll leaves together and slice thinly crosswise)

For the french toast:
1 loaf of texas toast*
4 eggs
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper

*Texas toast can be found in your local grocer. It is just a loaf that has been sliced into thicker than normal slices

INSTRUCTIONS

Place the blueberries and maple syrup in a medium saucepan and simmer over medium heat until slightly thickened, about 5 mins.

Make a slurry with water and cornstarch in a separate bowl. Add the slurry to the blueberry mixture and simmer until thickened, about 2 mins. Remove 1 cup of mixture into a small bowl.

Set aside remaining blueberry mixture and allow to cool. Once cool, stir in the basil and chevre until incorporated.

Combine the eggs, milk, salt and pepper in a large flat dish for dipping the toast. Mix well with a fork.

Slather a slice of bread with 3 tbs of the chevre and blueberry mixture. Create a sandwich with a second slice of bread.

Heat a griddle or skillet to medium heat.

Dip the sandwiches in the egg mixture on both sides, allowing about a minute or two each side (for the bread to absorb the egg mixture). Place a teaspoon or two of oil and butter in the hot pan and place the bread slices into the skillet. Flip the toast when they are browned, 4 or 5 mins per side.

To serve, drizzle with about 2 tbs per sandwich of reserved blueberry compote.

Dust with icing sugar if desired.

Serves 6-8