Ingredients:

4 hamburger buns, skin removed

3 eggs

1/2 cup coconut milk

1 punnet blueberries (fresh or frozen)

1/4 cup sugar

1 teaspoon vanilla essence

handful of flaked almonds

Method:

• Remove the skin on the burger buns – the browned bits except for the bottom of the buns. Cut in half as you would if you are putting patties in between the buns.
• Butter the baking dish – bottom & up the sides.
• Butter the burger buns, on the cut sides. Put aside.
• Place the bottom half of the buns on the baking dish, buttered sides up. You should be able to fit 3 whole bun halves on the dish. Split the 4th bun half into 3 portions & slot into the empty spots between the 1st 3 bun halves.
• Top with the blueberries.
• Place the burger bun tops onto the blueberries. Split the last bun into 3 portions as in the case of the bottoms, place these portions into the empty spots.
• Break the eggs into a mixing bowl. Whisk till the eggs are light.
• Add the sugar, vanilla essence & coconut milk to the eggs & whisk till well mixed.
• Pour the egg mixture over the burger buns. Use a fork to poke holes into the buns & press on the buns to help them absorb the egg mixture. Sprinkle the flaked almonds on top.
• Place a clingwrap over the top of the buns. Use the clingwrap to act as a ‘weight’, press along the surface of the buns & cover the dish.
• Refrigerate for at least 30 minutes or more to allow the buns to fully absorb the egg mixture.
• Bake in a preheated 180ºC (375ºF) for 25-30 minutes.
• Serve warm or hot with ice-cream

*Replace vanilla essence with liquer, if preferred*

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