4 medium British free-range Woodland eggs
1 tsp ground cinnamon
¾ x 400g brioche loaf, cut into 8 thick slices
25g unsalted butter by Sainsbury's
1 tbsp vegetable oil
150g punnet blueberries
100ml pineapple juice
1 banana, sliced
½ x 500g tub Greek style natural yogurt
1. Crack the eggs into a large, shallow bowl. Whisk in the milk, caster sugar and cinnamon. Put the brioche slices into the egg mixture for a couple of seconds on each side, letting them soak through, but not go too soggy.
2. Heat a large frying pan over a medium-heat. Melt half the butter and half a tablespoon of the oil. Cook the brioche, for 2-3 minutes each side, until golden and cooked through but still soft in the centre. Repeat with the remaining slices.
3. Meanwhile, make the blueberry and banana compote. Put the blueberries in a deep saucepan with the pineapple juice and cook for 3-4 minutes. Add the banana slices just before you're ready to serve.
4. Serve the French toast with a spoonful of compote over the top and a dollop of Greek yogurt on the side.
1. You could use any other fruit juice as an alternative to pineapple.
2. Keep the cooked French toast warm on a baking tray in a low oven while preparing the compote.