Blood Orange French Toast
  1. Wash the orange and grate off the peel using a box grater. Reserve the peel. Cut the orange in half and juice the two halves. Measure out 1/4 cup of juice and enjoy drinking the rest!
  2. Beat the eggs in a small or medium bow. Add the 1/4 cup orange juice and all the orange peel to the eggs.
  3. Add the Milk, vanilla extract, and salt. Wisk to combine.
  4. Heat about 1 1/2 tbsp of the olive-oil in a non-stick pan. Immerse a slice of bread in the egg mixture, lift and allow to drain before placing in the pan. Repeat with all the bread, use two pans or cook in batches.
  5. If you have a little egg mixture left, pour it onto the slices in the pan. Use a spatula to get all the orange peel from the bowl and distribute on the uncooked sides of the toast. Flip when the bottoms are golden, drizzling a little more olive-oil under each slice as you put the uncooked side down.
  6. Serve on warmed plates with real maple syrup.
Recipe Notes

This recipe uses our Blood Orange Infused Olive Oil. You could also try with either of the following olive oils for a different taste: