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If I did not have stay-overs, I would make this every morning because it is inexpensive and can be made at will, i.e., if guests do not show up at the appointed time, it goes on a Teflon griddle (no need to grease or butter Teflon) when they do show up for brekkie. My neighbourhood grocery no longer has that great thick-sliced raisin bread, so I have reverted to Texas toast, which is also thick sliced.
Make a mixture of eggs and orange juice to which you have added orange zest and nutmeg. (Four people, four eggs and enough orange juice to thin eggs nicely; 1/2 cup? never measure, just go by 'look.').
Dip bread in egg/OJ mixture to coat each side. Cook on electric griddle at about 350 to 375, 2 minutes per side. Make sure that the zest is plentiful on the side that is the last side you will cook so that zest is dominant.
Plate the toast, making sure zest dominant side is up. Sprinkle confectioner's
sugar on plate before you put the
French toast on the plate; also, sprinkle confectioner's sugar on the toast
itself.
Garnish plate with orange slices that you have sliced to the midpoint so that you can make them twist/curl. Add some bananas sliced on the diagonal or kiwi or fanned strawberries or fruit of your choice, and a nasturtium or pansy in an appropriate color to compliment the toast and fruit garnish.
Serve with heated maple syrup, which you have put in an attractive pitcher, for guests tol pass at the table.
Jan
(Usually cook two slices per guest; oftentimes cut slices on the diagonal, but if I forget or get too rushed, it doesn't matter; they still devour it and consider it a treat. You could add a breakfast meat, but I have found my guests aren't interested in that.)
Jan and Bob Wheeler
Chimney Corner Bed &
Breakfast and Cottages,
Margaree Harbour, Nova Scotia.
Cape Breton: Nova Scotia's Masterpiece
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