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.
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.
Dip the toast slices into the batter to coat evenly. Sprinkle tops evenly with the granola. In a hot pan, melt the butter. 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. Flip toast over and place pan in oven to finish cooking, about 3-4 minutes.
Wild Blueberry Maple compote: Thaw and drain Wild Blueberries. In a small saucepan, bring maple syrup to a boil for 5 minutes. Off-heat, add the Wild Blueberries. Bring just to a boil and remove from heat. Serves 2.
Nutritional Information per Serving
778 calories, 13g protein, 110g carbohydrates, 34g fat, 7g fiber, 297mg cholesterol, 377mg sodium
- by Executive Chef Jonathan Cartwright of The White Barn Inn -