Quail Eggs in a (Toast) Hole

Most of you will be familiar with a Toad in a Hole. Here’s my version!

6 1/2-inch-thick slices baguette (sliced on the diagonal)

2 tablespoons unsalted butter, softened

2 tablespoons grated white cheddar cheese

6 quail eggs

Kosher salt and freshly ground black pepper

Chopped chives for garnish

Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment. Use a paring knife to cut 1-inch circles in the center of each baguette slice. Butter both sides of the bread. Arrange the bread on the baking sheet and toast lightly in the oven, 3 to 4 minutes. Distribute half of the cheese evenly among the bread holes. Crack the eggs, one at a time, into a small ramekin. Slowly pour the eggs into each hole. Add a pinch of salt and pepper. Sprinkle the remaining cheese over the bread. Bake until the cheese melts and the egg whites are set, but the yolks are still a bit runny, 5 to 7 minutes. Top each with chopped chives and a small pinch of sea salt, and serve.

— Adapted from Fine Cooking

Hash Brown Baskets with Baked Quail Eggs

Here's another fun recipe featuring quail eggs!

2 medium Idaho Russet potatoes

¼ cup grated parmesan cheese

½ teaspoon salt plus additional for serving

⅛ teaspoon freshly ground pepper

3 tablespoons unsalted butter, melted

12 quail eggs

Freshly chopped chives for garnish

Preheat the oven to 400 degrees.

Wash the potatoes and prick each a few times with a fork. Bake the potatoes until they start to soften, but are not entirely done, for about 20 minutes. Let cool for about half an hour. (This can be done a day ahead of time.) Leave the oven on.

Grate the semi-baked potatoes with a hand-held grater; peel them first if you like, although it’s not necessary. Put the grated potatoes, cheese, salt, pepper and butter into a bowl, and toss well to combine.

Spray a 12 mini muffin tin with nonstick spray. Using about 2 tablespoons of the potato mixture for each mini muffin cup, press the potato mixture into the muffin cups, making a well in the center and pushing the potatoes up and over the sides of the cup.

Bake the hash brown “baskets” for 20 to 30 minutes, until the undersides are a golden brown and the tops are at least light golden and starting to crisp around the edges. Again, leave the oven on. Remove the baskets from the oven. Carefully crack a quail egg into a small ramekin and slowly pour the egg into the basket. Repeat with remaining eggs. Put the muffin tin back in the oven for exactly 5 minutes; you want the whites of the quail eggs cooked, but the yolks still very runny. Use an offset spatula to put the hash brown baskets on a serving plate. Sprinkle with salt and chives and serve immediately.

Quail Eggs Benedict

Growing up in the South, my parents’ home didn’t have air conditioning. We slept with the windows open during the hot and humid nights in the summertime during my childhood.

I can well remember the oddly comforting sounds of nature that wafted through the heavy night air that felt as if you could cut it with a knife: bullfrogs in the nearby lake, a pair of owls “who-ing” to each other in the woods behind our house, the eerie whippoorwills and the melancholy call of quail with their distinct “bobwhites” from one covey to another.

On a shopping trip at Publix, I noticed a carton of quail eggs for sale. And just like that, this column was in the works.

The container I purchased contained 15 eggs from Manchester Farms in South Carolina. Their website is a treasure trove of information. I learned some things: Quail eggs have three to four times the nutritional value of regular chicken eggs and five times the iron and potassium.

We’ll start our recipes today with one I adapted from their website.

Instead of poached eggs and an English muffin, I opted for lightly frying the eggs and a baguette slice. The result was yummy!

6 baguette slices, sliced into ¼ inch rounds, toasted

6 slices ham, lightly browned in a skillet (slices should be the same diameter as bread

6 quail eggs

2 tablespoons vegetable oil

Place slices of ham onto toasted bread rounds. In a small skillet over medium-low heat, add vegetable oil. Carefully crack an egg into the skillet and cook for 2 to 3 minutes, until the white is set. With a slotted metal spatula, remove the egg from the skillet and place it on top of the ham slice. Repeat with remaining eggs. Top with hollandaise sauce and serve immediately.

For the hollandaise sauce:

2 egg yolks

1 tablespoon lemon juice

Dash of salt

Dash of cayenne

1 stick butter, melted

Place egg yolks, lemon juice, salt and cayenne in a blender. Cover. Pulse 5 or 6 times to blend. Remove the top portion of the blender (you know, the plastic or glass part that’s removable, not the entire lid). With the blender set to the low setting, SLOWLY pour in melted butter. The sauce will begin to thicken. Stop blender, scrape down sides and pulse a few more times to blend.

Place sauce into a glass or metal bowl set over a saucepan of simmering water while you cook the eggs. If sauce thickens too much, whisk in a teaspoon or so of water.

Strawberry Scones

While the strawberries are at their peak, these scones are the perfect weekend breakfast treat. This one is adapted from a Better Homes and Gardens recipe.

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter (chilled and diced)

1 cup chopped fresh strawberries

2 eggs, lightly beaten

1/2 cup heavy whipping cream (chilled)

1 tablespoon milk to brush the top

1/2 tablespoon coarse sugar to sprinkle the top

Preheat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/4 teaspoon salt. Add 1/2 cup diced butter and cut it into flour using a pastry blender until the mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.

In a second small mixing bowl, beat 2 eggs, then stir in 1/2 cup heavy cream. Add the egg mixture to the flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.

Place dough onto a generously floured sheet of parchment paper. Pull the dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2 inch apart).

Brush wedges with 1 tablespoon milk, sprinkle with coarse sugar and bake at 400 degrees for 15 to 16 minutes, or until puffed and golden.

For the glaze: Stir together 2/3 cup powdered sugar and 1 tablespoon milk. If you need to thicken the glaze, add more powdered sugar. To thin it, add a touch more milk. I added a drop of red food coloring to the glaze. Drizzle the glaze over scones and serve them warm or at room temperature. 

Easy Glazed Lemon Scones

If you've ever read my blog or Facebook posts, you'll know the reason I chose a lemon scone to share. I love both sweet and savory dishes as long as lemon is an ingredient. While expecting my daughter (many years ago), I would eat Mrs. Edwards Lemon Icebox Pies while watching “General Hospital.” No surprise that my daughter is a lemon lover as well.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter

6 tablespoons milk

1/4 cup whipping cream (or heavy cream)

1 large egg

1 1/2 teaspoon fresh lemon juice

2 tablespoons fresh lemon zest

Whisk together flour, sugar, baking powder and salt in a large mixing bowl. Grate in the cold butter. In a small bowl, whisk the milk, cream, egg, lemon juice and zest. Add to dry mixture and stir gently just until moistened.

Press dough together till it forms a ball. Press into a 7- to 8-inch circle on a floured surface. Cut into eight wedges and place on a parchment- or Silpat-lined baking sheet about 2 inches apart.

Preheat oven to 400 degrees. While the oven is preheating, place the pan of scones in the freezer. Bake at 400 degrees for about 15 to 17 minutes, or until golden brown around the edges.

Glaze for Scones:

2/3 cup powdered sugar

1 tablespoon milk or heavy cream

1/2 teaspoon fresh lemon zest

Whisk together the glaze ingredients and drizzle over warm scones.

Thanks to www.creationsbykara.com.

Tomato and Pepper Gratin of Shrimp and Scallops

This recipe is adapted from The New Mediterranean Diet Cookbook.  I added a seeded and diced roma tomato to the ingredient list.  If you want to omit the tomato, feel free to do so.  

We agreed this meal is elegant enough for a dinner party with friends, but rustic enough to serve family style at the table and let use some crusty bread to soak up every bit of the delicious juices.  

I served this with a broccoli slaw and we made ourselves push away from the table!

If you wanted to add some firm-textured fish such as swordfish, that would be great or you could substitute the fish for either the shrimp or the scallops.

Make sure you pat dry the scallops and shrimp.  This will help them to brown better in the skillet.  

6 T. extra virgin olive oil, divided

1 cup finely chopped yellow onion

1 garlic clove, finely chopped

1 sweet red pepper. slivered

1 t. mild Spanish paprika

sea salt and freshly ground black pepper

1 pound sea scallops

1 pound medium shrimp, peeled

1/4 cup self-rising flour

1/4 cup dry white wine

2 T. chopped flat leaf parsley

1 T. panko bread crumbs

Combine 2 tablespoons of the oil with the onion and garlic and set over medium heat.  As the vegetables start to sizzle and soften, lower the heat and add the pepper slivers.  Stir to mix well and let cook until the pepper slivers are soft, then stir in the paprika, and salt and pepper to taste.  Let cook about 4 - 5 minutes longer.  If the vegeables start to stick to the pan, add a small amount of water or white wine to loosen them.  When the vegetables are done, set aside.  This step may be done well ahead.

When you're ready to prepare the seafood, run it under running water if necessary, then dry thoroughly with paper towels.  Set a skillet over medium heat and add 2 tablespoons of the olive oil. Spread the flour in a shallow plate and dip each scallop in, shaking off any excess.  Add the scallops to the hot oil and fry briefly, browning on each side, about 1 1/2 to 2 mintues to a side.  Set the browned scallops aside but keep warm.

Follow the same procedure with the shrim[, adding another tablespoon of oil if necessary.

While you're cooking the scallops and shrimp, preheat the roiler.

When the shrimp are done, add the white wine to the skillet and cook, stirring up all the brown bits and reducing the wine slightly to burn off the alcohol.  Stir in the tomato-pepper topping into the wine and mix well, then remove fromt he heat.

In an oval gratin dish, arrange the shrimp and scallops in a singe layer.  Top with the tomato-pepper mixture. Sprinkle with parsley and panko bread crumbs then top with a thin thread of the remaining oil.

Set in the preheated broiler and broil for about 3 - 5 mintues or until the top is lightly browned and sizzling. 

Remove and serve immediately.

Crustless Caprese Quiche

 

It's the middle of summer so that means that the basil is in full swing and ready to enjoy! If you've made pesto, caprese salads, and pizzas and enjoyed all the basil goodness, here's a new recipe to try.  This quiche has all the deliciousness of a caprese salad (mozzarella, tomatoes, basil) and is perfect for a brunch or dinner served with a simple salad.

5 eggs, lightly beaten

3/4 cup heavy cream

1/4 cup fresh basil, chopped, plus more for topping

1 1/2 cup shredded mozzarella, divided

2 Roma tomatoes (1 diced w/seeds removed / 1 thinly sliced)

1/2 t. kosher salt

1/2 t. freshly ground black pepper

Preheat oven to 350 degrees F.  Grease or spray with non-stick spray a 9 inch pie pan and set aside.

In a medium mixing bowl, mix eggs, heavy cream, half the mozzarella, basil, salt, pepper, and diced and seeded tomato.

Pour the egg mixture into the pie pan and sprinkle the remaining mozzarella on top and arrange the thinly sliced tomatoes carefully on top.

Bake for 45-47 minutes or until the quiche is cooked through and no longer jiggles when you gently shake the pan.

Top with basil leaves.  Serve warm.

Summer Sippers: Big Easy Blue Punch

You can combine the first three ingredients in a pitcher (by doubling or quadrupling the ingredients). When ready to serve, top off each individual glass with the soda. The color is a vibrant blue.

2 oz. rum

1 oz. blue curacao

1/2 oz. fresh lemon juice

2 oz. pineapple soda (I used Sunkist brand)

Ice cubes

Mint sprigs

For an individual serving, fill a tall glass with ice cubes and pour in rum, blue curacao and lemon juice. Stir to combine. Top the drink with pineapple soda. Garnish with a mint sprig and pineapple wedge.

from www.tastessence.com

Summer Sippers: Cantaloupe Mojito

 

Although the idea of puréed cantaloupe in a cocktail may sound odd, the tartness of the lime combined with the sweetness of the melon creates a delicious drink. If you’re like me and have a bountiful harvest of mint, try this one. You can garnish with either melon balls or a wedge of lime — or both!

½ cup peeled, cubed ripe cantaloupe, plus 1 small wedge for garnish

½ oz. freshly squeeze lime juice

1 teaspoon superfine sugar

5 mint leaves, plus 1 sprig for garnish

Crushed ice

2 oz. white rum

1 oz. club soda

Place the ½ cup cantaloupe in a blender. Blend the fruit until it is smooth, about 2 minutes.

Put the lime juice and sugar in a highball glass. Stir until the sugar is dissolved. Add mint leaves and crush or muddle them against the glass with the back of a spoon or muddler. Fill the glass with crushed ice. Add the pulverized cantaloupe, then the rum and club soda, and stir vigorously. Garnish with the melon wedge, lime slice, and mint.

— From “Margaritas, Mojitos and More,” by Jessica Strand

Summer Sippers: Green Iguana

I’m not sure which caught my attention first, the name of this drink or the neon green color. Whichever it was, I’m certainly glad I put this one on the experimentation list.

This unique twist on a margarita would pair perfectly with your grilled fajitas or taco bar.

1/2 oz. tequila

1 oz. Midori Melon Liqueur

1 oz. simple syrup

1 oz. fresh lime juice

Salt

Salt the rim of a chilled martini glass. Shake the first four ingredients in a cocktail shaker filled with ice cubes. Strain into the glass and serve.

— From www.bevvy.com

Summer Sippers: Gulf Breeze

What kid doesn’t love a paper umbrella in their glass? Four of the grandkids were our tasters for this drink, and it received thumbs up all around.

2 cups pineapple juice

3/4 cup cream of coconut

1 oz. grenadine

4 cups ice cubes

Pineapple wedges and maraschino cherries for garnish

Pour the pineapple juice and cream of coconut into a large blender. Add the ice cubes and blend for 30 to 60 seconds until smooth.

This makes a LOT, so plan on refrigerating after filling the first round of glasses. Before refilling, make sure you stir the drink to combine all ingredients.

Garnish with pineapple wedges, maraschino cherries and cocktail umbrellas before serving.

— Adapted from www.houseofnasheats.com

Summer Sippers: Louisiana Lemonade

Summer is the ideal time to relax with family and friends whether you have a porch, deck, balcony or a swing out in the back yard.  

If you enjoy entertaining and choose not to heat up your kitchen, an evening of summertime sippers is the way to go. 

I’m sharing some cool drinks that we’ve enjoyed for years. After searching the internet, I found several that will definitely have a repeat performance on our deck this summer.  

I haven’t forgotten the kids or those who don’t want alcohol. There’s just something about slicing open a fresh pineapple and taking the blender out of the cabinet that will bring the kids running. 

We'll start with Louisiana Lemonade.

The ingredients were listed for the drink on a card on the table. Thankfully, Sweet Harold snapped a picture of the ingredients. Once we returned home, he experimented until he was pleased with the proper amount for the simple ingredients. 

2 oz. Bacardi Limon 

Homemade or purchased lemonade 

Grenadine 

Lemon wedge for garnish 

Pour Limon into an ice-filled Collins glass. Fill with lemonade and stir. Slowly add ½ oz. Grenadine. Do not stir. Garnish with a lemon wedge. 

Dining Out Southeast: Muller's Famous Fried Cheese Cafe, Helen, Georgia

Well, when I realized there is an actual restaurant in Helen, Georgia that is famous for their FRIED CHEESE, where else would Fleur de Lolly eat lunch??

Muller's Famous Fried Cheese Cafe specializes in German and Czech Cuisine.  Their menu offers dozens of breakfast/brunch options including omelets, homemade biscuits, a fried cheese breakfast(!) along with Alpine French toast, pancakes and oatmeal.

They also have homemade strudels and crepes.

Their soup, salad, and appetizer menu choices are varied as well including chicken noodle soup, goulash, fried cheese selections, and house salads, Ceasar salads, and fried or grilled chicken salads.  

If those aren't enough choices for you, how about fried cheese sandwiches, burgers, or hoagies??

We started with the Brats Appetizer which had two grilled brats, mustard, bread, and kraut.

The kraut was tangy and crunchy.  So delicious.  The brats were mildly seasoned and were yummy with a little mustard added.

Now on to the Fried Cheese!

You can choose between a fried cheese kebob, French brie stuffed with ham, mozzarella stuffed with ham, or sharp cheddar stuffed with ham.  We chose the sharp cheddar with ham served with roasted potato slices.

Think of two sandwich bread size slices of cheddar with ham in between.  It's then breaded and fried.  The cheese is ooey gooey around the ham and the crunchy exterior gives so much texture!  

The sauce served on the side is a house-made Czech tartar sauce.  Again, just the perfect extra to take the fried cheese to another level!

These roasted potato slices were perfection.  Thinly sliced and roasted just enough to have a little crunch on the exterior.  

I couldn't leave Helen without trying a Schnitzel! Muller's has six different schnitzels!  I ordered the Jager Schnitzel which is pork tenderloin, pounded thin, breaded and fried with a creamy mushroom sauce and served with Spätzle (an Eastern European version of an egg noodle).

As you can see, the portions are large!  We shared back and forth so we could try both.  The pork was nicely seasoned and crisp.  The mushroom gravy was rich and thick.  The noodles were cooked perfectly.  The small side of salad was a welcome addition to the richness of the dish.  

Savannah was our server and she was simply a ray of sunshine and efficiency.  

We definitely will be back to try more of their menu on our next trip to Helen!

Dining Out Southeast: Cowboys and Angels, Helen, GA

For our last night in Helen, Georgia, we followed a dear friend's recommendation and dined at Cowboys and Angels.  We are indebted to her for putting us on the trail of this great retaurant located just off the main drag in Helen.  

Dining is available indoors or outdoors under a covered dining area.  It's been really hot today, so we waited a little longer for a table indoors.

Sweet Harold was in charge of selecting the appetizer portion of our dinner.  He selected the marinated pork belly grilled over an open flame and topped with an apple bourbon raisin glaze.  This was a great start for our meal.  The sweetness of the glaze was a great contrast to the smokiness of the pork belly.  

We each enjoyed a side salad which was large enough to be a full course!  It was filled with crisp romaine lettuce, shredded carrots, sliced cucumbers, and diced tomatoes.  The blue cheese dressing was delicious!

Sweet Harold had several menu options in mind.  Honestly, he had a difficult time making his final decision.  But, he was well pleased with this choice:  Coffee Rubbed Bone-In New Zealand Elk Chops with smoked gouda macaroni and cheese.

Two chops, stacked on top of each other, perfectly seasoned and nicely plated.

The macaroni and cheese was extra cheesy and served hot which is always a plus.  

Following my usual routine, if I'm at a specific type of restaurant, I always try to enjoy the food that is their specialty.  So, at this steak house, I ordered the New York Strip with grilled asparagus.  The steak was 12 oz. and seasoned with sea salt and cracked peppercorns.  Cooked to perfection at my requested "medium," I enjoyed every bite.  The asparagus?  Not so much.  The small spears, which were overcooked, left them almost too tough to eat.  

Yes, we should have stopped here.  But....we didn't.  lol  We finished this great meal with a slice of chocolate mousse cake.  I'm so glad we did!  For all the chocolate lovers out there, this is your cake!

I snapped a few pics of these "wanted posters" hanging on the walls as we left the restaurant.  

This is not the restaurant for a quiet, intimate dinner.  This is a restaurant that was filled with diners having a good time and enjoying themselves.  It was busy, noisy, and fun.  Savannah was our server and she was friendly, efficient, and kept the food coming in a timely manner.  We enjoyed our meal!

Dining Out Southeast: The Troll Tavern and Restaurant, Helen, GA

Where do trolls live?  Under bridges!  The Troll Tavern in Helen, Georgia is located just beside the Chattahoochie River alongside this beautiful bridge in downtown.

I looked everywhere, but I never spotted a troll!  However, I did spot a lot of diners enjoying themselves as much as we did.  

As you can see from the picture below, Sweet Harold started off his meal with a Hofbrau Original.  I enjoyed a glass of Reisling.  

For starters, we shared the Fried Cauliflower Bites served with ranch dressing.  If you've never had these, when you see them on a menu, give them a try.  They're surprisingly delicious!

We again opted to share an entree.  Tonight's choice was Sweet Harold's favorite:  fish and chips with a side of slaw.  The fish was an extremely generous serving and the slaw was very tasty.

The location is perfect.  Dining outside tonight was pleasant by the river.  Everyone around us was having a good time.  Emily, our server, was a delight.  Food was served hot and fresh.  This meal is one of those we'll fondly remember months from now because the combination of location, ambiance, delicious food, and service were all spot on tonight.

Dining Out Southeast: Hofbrauhaus Restaurant, Helen, Georgia

 

After the sadness and stress of the last few weeks, Sweet Harold decided I needed a short road trip.  We've never been to Helen, Georgia and a beautiful drive through the North Georgia mountains calmed my spirit and mind.

We chose Hofbrauhaus for a late lunch.  Dining is available indoors or outdoors, but July in Georgia convinced us to dine inside.

We started our meal with Hofbrauhaus Brotzeitteller (which means a meat and cheese platter for two!).

No carbs here which is a good thing because I knew there would be more coming later on in the meal!  

Isn't the presentation beautiful?  Cheeses included Swiss, Cheddar, and Smoked Gouda.  Meats included Bierwurst (pork with paprika, garlic, and mustard seeds), Schinkenwurst (pork, veal, and lean ham..similar to bologna), Ham, and Salami.  The crisp pickle spears were a nice addition to cut through the richness of the meat.  The red onions were fresh diced and crunchy.

Next, I wanted to try a cup of their goulash.  Oh, my goodness.  As soon as the cup was placed before me and I caught the aroma, I was transported back to being 11 years old at my mama's kitchen table on a cold February afternoon!  The taste was an exact replica of my mama's goulash.  So comforting right now and delicious.

We (wisely) chose to half a Reuben and a side of German potato salad.  The half sandwich was more than enough for each of us.  It consisted of thinly sliced corned beef, sauerkraut, 1000 Island Dressing and melted Swiss cheese on rye bread.  This is what all Reuben sandwiches wish they could be.

The side of German potato salad was served warm and was nice and vinegary just as it should be.

Service by Monique was friendly and prompt.  Even though the restaurant was crowded and busy, we never felt rushed.  In fact, our server suggested we wait to order our main course until after we finished the meat/cheese tray.  

This was an excellent start for our few days away from home.

An added bonus?  Our table was next to large windows overlooking a creek.  We were thoroughly entertained watching the people tubing this afternoon.

Orange Cinnamon French Toast with Fruit

If given a choice, I will almost always choose a savory breakfast over a sweet version. I'll eat the occasional waffle, but rarely if ever pancakes. Sweet rolls are okay, but sausage balls are better.

See where I'm going here? On the other hand, my son has always loved French toast. During his early teenage years, he occasionally asked me for permission to make French toast for himself. Being a firm believer in teenagers learning how to cook, I agreed.

I will never forget the first time I went into the kitchen after he prepared his breakfast. I wish I had taken a picture of the sight that greeted me. Almost every bowl, measuring cup, measuring spoon, skillet, and dish towel had been used. That led to lessons in cleaning up as you go, using only the appropriate kitchen gadgets and tools needed, and wiping down the stove and countertops.

We laugh about that morning now, but at the time, it was an entirely different story!

Now he makes this version for his two sons. I can't wait until they start learning to cook. I hope he will remember his first time solo in the kitchen.

With the recipe I'm sharing today, you won't have to worry about the messy stovetop and skillet. The French toast is baked in a 9 x 13 baking dish, and all the ooey-gooey goodness is in one spot. This is an excellent recipe to double for a crowd or halve for a smaller group.

I hope you enjoy it as much as we do.

4 tablespoons butter, melted

3 tablespoons honey

1/2 teaspoon ground cinnamon (you may also add a pinch of nutmeg if you'd like)

3 large eggs

1/2 cup orange juice

1/8 teaspoon salt

6 to 8 thick-cut slices of French bread

In a bowl, combine the melted butter, honey and cinnamon. Pour the mixture into a greased 13 x 9 x 2 baking pan. Use a spatula to spread the sauce evenly and to coat the bottom of the pan.

In a shallow bowl, beat eggs, orange juice and salt with a wire whisk. Dip the bread slices, one piece at a time, into the egg mixture and leave for a few seconds to soak in the eggy goodness. Press the slices down gently into the liquid with a fork. Place the pieces into the prepared baking pan.

Bake at 400 degrees for 16 to 18 minutes, or until golden brown. Top with additional honey (or maple syrup) and orange zest.

I served the French toast with grilled sausage links and a bowl of fresh fruit. For a different version, when you remove the slices of toast from the baking dish, flip them so that the honeyed side is facing upward on the plate. Top the French toast with the fruit and drizzle with a bit of honey.