Dip the bread into the egg, so that both slices are well soaked on both sides.
Heat the butter in a pan over a medium-high heat. Add the bread, once slice at a time.
Flip once golden and cook the other side.
Place one slice on a plate.
Spread with peanut butter.
Add the raspberries in a single layer.
Add the blueberry jam (jelly).
Top with the second slice of bread.
Slice in half with a sharp knife and enjoy the eggy goodness.
The combination of crunchy peanut butter, blueberry jam and fresh raspberries is incredible in this recipe, but you can also try experimenting.For example, you could switch raspberries for strawberries or blueberries, blueberry jam for blackcurrant or strawberry, and crunchy peanut butter for smooth. Enjoy!