We're always talking about healthy ingredients. And taste, of course. But what makes an egg both healthy and tasty? It all comes down to freshness. The best you can buy is directly from the farm, or a trusted farmer's market. Pasture-raised is better, too. But if that isn't possible, go to your usual grocery store and select the large-size eggs from as far back in the cooler as you can reach. 



This might take a bit of practice but any failure will still be delicious: buttery, custardy with a brilliant yellow presentation. We strongly suggest using our the freshest tasting Butter olive oil (contains no butter!) and you'll also benefit from using a no-stick skillet with a rounded edge.


2 large eggs

4 tbsp Butter olive oil, divided

Fleur de Sal sea salt

Fresh ground pepper

Garnish: Chopped green onions, flat leaf parsley or watercress


Gently whisk eggs in a medium bowl until smooth but careful not to add any air. This is not a fluffy version of an omelette. It's more like a paper-thin crepe. On medium, heat 1 tbsp Butter olive oil in an 8 inch non-stick skillet. Before the oil shimmers, add the egg mixture. Using a rubber spatula stir the egg mixture in a circular motion from small to large and scraping the sides as necessary. You don't want dry pieces in your omelette. When the egg mixture thickens shake the pan to settle any uncooked egg. Continue to gently stir until the mixture is cooked on the bottom, about 1 minute. Carefully place the spatula under one edge. You don't want any browning on the bottom. Reduce heat to low. Roll up the omelette in 2 inch segments. Before rolling each segment, drizzle Butter olive oil onto the unrolled segment. When completely rolled, place on plate and serve with extra Butter olive oil and fresh herbs and Fleur de Sal sea salt to taste.



This custardy, bready, cheesy strata is a wonderful choice for breakfast, brunch, lunch or dinner. A simple recipe and easy bake. Take 1 part milk, 1 part eggs, 1 part grated cheese (your choice), 1 part your choice of add-ons like spinach, fresh herbs, green onions, sauteed mushrooms or ham, and 2 parts crusty bread, cubed in 2 inch pieces. The bread should be pressed in a measuring cup to make sure the previous ingredients are balanced. You'll also need Kosher salt and freshly ground pepper to taste. 

Once you have your ingredients organized, take a large bowl and add bread. In a separate bowl blend eggs and milk. Then add cheese and add-ons. Blend gently.

In a casserole dish, drizzle one of the following infused olive oils and spread evenly: Garlic, Basil, Rosemary, Herbes de Provence Gremolata or any one of our fresh extra virgin olive oils. Place bread in casserole. Pour remaining ingredients on the bread. Cover with foil and place in 350 degree oven for about half an hour. Uncover and continue baking for another 15 minutes until the top is golden brown. Remove from oven to rest and cool for 5 minutes. Serve with extra olive oil. 




The boiled egg has been featured in more recipes, in more countries, than ever before. Topping ramen, toasts and bruschetta, salads and pasta, too. One of our favourites is the simple jammy egg on toast that's been coated with a spreadable cheese or aioli, then surrounded by fresh greens like arugula, or fresh delicate herbs, and a sprinkle of sea salt. 

What is a jammy egg? One with a creamy yolk that's neither soft nor hard. An in-between version that works with almost anything you're preparing. How to get it right? Here's our go-to solution. 

Bring a pot of water to a gentle boil. Place fresh eggs into pot with a slotted spoon. An ordinary teaspoon will do as well. Boil for 8 minutes, a bit longer for huge eggs and a bit less for smaller ones. Remove from heat and place cooked eggs in ice cold water. 



This no-recipe dish requires a cast iron skillet that is placed directly on your grill. If you've ever been frustrated by losing the smaller veggies like green beans, asparagus, cherry tomatoes, pieces of squash or zucchini, you'll be a convert to the cast iron pan. And it'll be the same pan you use to fry a crispy egg. 

Simply gather together fresh-harvest veggies. Cut in similarly sized pieces. Heat your grill to medium. Place cast iron skillet on the grill and add 2 to 4 tbsp of fresh extra virgin olive oil. Cook veggies until tender, about 15 to 20 minutes. Salt and pepper to taste. Remove from skillet and place on platter to the side. Add an additional 1 tbsp olive oil and just before the oil shimmers, add egg(s). Fry until crispy around the edges. Flip and continue frying for 30 seconds. Serve immediately on plate of veggies. As always, drizzle with an infused olive oil like Rosemary, Chipotle, Garlic, Harissa or Herbes de Provence. 

Serve with Fried Bread.



This is one of the easiest recipes to make. In a small bowl crack 5 eggs. Whisk gently until the mixture is fluffy. Add salt to taste. Heat skillet on medium. Add 2 tbsp Butter olive oil. When the oil is shimmering, add egg mixture. Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry. Serve on toasted slice of crusty bread. Garnish with flat leaf parsley. You'll want to have a number of infused oils on hand for that final drizzle of flavour that makes each scramble an individual feast.