You heard me right, blueberry and spinach french toast and it is wonderful. It tastes like a blueberry cream cheese danish and you would never know that it is packed full of healthy spinach. I used the blueberry, apple, and spinach puree recipe posted here months ago. The only change was when I recently made this puree I was out of apples and turned it into blueberry and spinach puree. You get the point. This french toast is one of Mia’s favorites and I am always jealous when I make it for her!

blueberry & spinach french toast makes 1 sandwich

• 1 egg
• 1 Tbs milk
• 1 ounce (or 1/8 cup) of blueberry spinach puree**
• 1 large Tbs cream cheese
• 2 peices of bread
• 1 tsp of butter, margerine, or cooking spray

In a bowl lightly beat together the egg and milk. Set aside.

In another bowl, mix together the puree and cream cheese.

Spoon the blueberry, spinach and cream cheese mixture onto one slice of bread. Place the other slice on top.

Dip the entire sandwich in the egg wash making sure to coat all sides.

Melt the butter over medium heat in a skillet. Place the sandwich in the skillet and cook for 3 minutes on each side or until the bread is a nice golden color.

Serve with your choice of honey, powdered sugar, syrup, or nothing at all.

** Update:  I just tried this and it worked. If you don’t have or don’t want to make puree, add 1/4 cup of fresh blueberries and a handful of fresh baby spinach (if possible try to use organic, blueberries and spinach are on the dirty dozen list of foods to buy organic) into a food processor or blender. Pulse for 1 minute or until the mixture is as smooth as possible. Use in place of puree.