Preheat the oven to 200°F. (If cooking multiple portions, work in batches and keep the cooked French toast warm in the oven until all are finished.)
Preheat a non-stick pan or griddle over medium heat.
Mix the beaten egg, milk, sugar, vanilla, cinnamon, cloves, and nutmeg in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not soggy.
Divide the butter amongst the number of portions. Melt the butter in the pan and cook the french toast until browned on both sides, about 2-3 minutes per side.
Add the blueberries to the pan and sauté for 1-2 minutes just enough to soften them up.
In a non-stick pan over medium heat, brown the chicken sausage on both sides.
Serve the French toast with butter, syrup, and top with warm blueberries.