Perfect poached eggs with mushroom & sage infused olive oil



Poaching an egg can always be tricky. What is the right boil? Do I add a touch of vinegar? What kind of vinegar? What on earth is a vortex? How long do I poach the egg? So many factors to consider.

Well, we found this quick trick for a perfect poached egg that lets you infuse whatever flavours you like, keeps the whole egg intact and as long as you have a timer, will pretty much work every time.

I saw this trick watching Mr. Jamie Oliver who always seems focused on healthy and easy. If you are looking for an easy breakfast before work or putting a spin on your weekend brunch routine, this trick will help.

The beauty of this method is that it allows you to add whatever ingredients you like and with our selection of flavour infused olive oils, all you need is a bit of olive oil and some sea salt and you are all set.

This recipe uses our mushroom & sage olive oil, but think of the possibilities… herbes de Provence olive oil, a drop of black truffle olive oil or spice it up with a bit of cayenne olive oil… the creation is up to you!




  • Bring a pot of water to a boil
  • finely chop mushrooms and green onions
  • grate gouda cheese
  • place a piece of cling wrap over a small bowl or cup. Be sure to leave enough length for a knot. Create a shallow pocket into the bowl/cup.
  • add 1/2 Tbsp of Blue Door porcini mushroom & sage olive oil
  • add a pinch of each – mushrooms, green onions, gouda and sea salt
  • crack egg into the ingredients
  • gather corners of the cling wrap and tie into a knot
  • boil for 7 minutes
  • while egg is boiling, chop rainbow chard
  • sauté in a medium heat pan with extra virgin olive oil over medium/high heat. add a pinch of sea salt
  • toast a slice of the baguette
  • remove egg from boiling water after 7 minutes to a cutting board
  • slice off the knot of the cling wrap
  • slide out the poached egg
  • to assemble: top baguette with rainbow chard, top rainbow chard with poached egg

Paleo, Gluten Free, AIP Options

Follow all of the same steps but simply omit the cheese and baguette. The rainbow chard can be doubled up and makes a perfect nutrient dense bed for the poached egg and the egg is packed with flavour with or without the cheese. The rainbow chard for this recipe is from our friends at YYC Growers who offer fresh local produce drops all year long along with fresh free range eggs and grass fed beef options. Check em out!



Roasted Carrots & Beets with Greek Yogurt Walnut Dip


Beets & Carrots 

4 Large Carrots
2 Red Beets
2 Golden Beets
Salt & Pepper
Peel carrots and beets. Chop into even sized pieces so that everything will roast evenly.
Place in a baking dish and top with extra virgin olive oil and season with salt & pepper.

Bake at 385° until edges start to brown, about 35-45 minutes.

Greek Walnut Dip

1 cup Greek Yogurt
2 Tablespoons Blue Door Oregano White Balsamic
1/3 Cup Crushed Walnuts
1/2 Lemon

Sea Salt

Whisk together Greek yogurt, juice from 1/2 lemon, Rosemary olive oil and Oregano balsamic, stir in sea salt to taste. Set aside.

Toast walnuts in a heavy pan or skillet over medium high heat until they start to brown. Careful not to let them burn. Remove from heat and let cool.
Put the yogurt dip in a bowl and top with toasted walnuts.
Use to top carrots and beets & enjoy!

Blue Door Roasted Leg of Lamb

This is the Perfect main dish for a family & friends gathering. Very simple and easy to make. Cook to your own preferred doneness. This one will work great using our Melgarejo Hojiblanca Extra Virgin Olive Oil


Blue Door Roasted Leg of Lamb from Blue Door Oil & Vinegar on Vimeo.

Arugula Pesto



12 ounces baby arugula washed and spun dry

4 medium garlic cloves, peeled

1 teaspoon freshly squeezed lemon juice

1/2 cup hulled, toasted pumpkin seeds

1/2 cup finely grated Pecorino Romano

1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)

2/3 cup Blue Door Extra Virgin Olive Oil


Cook your pasta based on the instructions.

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed.  No more than a minute tops. Season well with salt and freshly ground black pepper.

Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

Oregano White Balsamic Spicy Pickled Winter Vegetables


Ingredients for the brine:

10 cloves garlic, peeled

2 cups white oregano balsamic

6 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

1/2 teaspoon black peppercorns

1 Bay leaf, torn


For the vegetables:

6 young spring carrots, peeled and cut in half lengthwise

1 cup cauliflower

2 thickly sliced shallots

6-8 whole dried red chilies (depending on how hot you like it)



In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In clean 1-quart jars with screw top lids. Divide the seeds and peppercorns between the jars. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they’ll keep for about 2 months under refrigeration.