French Toast

I’m usually a bacon and eggs girl when it comes to breakfast, but when I get a sweet tooth I often will default to making French toast. This dish is flavored with orange zest, which also added color and texture to the photograph.

Styling and Props

I cooked three pieces of French toast and layered them on the plate, putting the best-looking one in front (Figure 7.23). Then, because the French toast is flavored with oranges, I garnished the plate with orange zest curls. I added some sprigs of mint to the back of the plate and used a melon baller to scoop out two balls of soft margarine and place them on the toast (Figure 7.24). I finished off the plating with some orange marmalade (added carefully with a small plastic spoon) and a few more sprigs of mint for color (Figure 7.25). Finally, I added some maple syrup and got a photo of the syrup drizzling over the top of the French toast (Figure 7.26).