Beat the eggs and orange juice in a bowl wide enough to fit the bread in it. Soak the bread in the eggs and juice for 2 mins or so, turning halfway through.
Meanwhile, in a small bowl, mix together the cheese and orange zest. Put the rapeseed oil in a non-stick frying pan over a high heat. When hot, add the eggy bread. Leave to cook for a couple of mins undisturbed, then flip and cook on the other side for another 1-2 mins.
Divide the bread between 2 plates, dollop the cheese on top, followed by the raspberries and honey, if you like.