Preparation

1 Preheat oven to 450°F. To make the batter, whip the egg whites to soft peaks with the sugar, adding sugar only at the end.

2 In a separate bowl, whisk the yolks and the cream together. Gently fold one third of the whites into the yolk mixture. Fold remaining whites into the mixture in two separate stages.

3 Dip the toast slices into the batter to coat evenly. Sprinkle tops evenly with the granola. In a hot pan, melt the butter.

4 Place toast slices granola side down. Sprinkle the other side of the toast with granola. Allow to cook until golden brown on bottom of toast, about 4-5 minutes.

5 Flip toast over and place pan in oven to finish cooking, about 3-4 minutes.

6 Wild Blueberry Maple compote: Thaw and drain Wild Blueberries. In a small saucepan, bring maple syrup to a boil for 5 minutes.

Source: Wild Blueberry Association of North America