Perfect poached eggs with mushroom & sage infused olive oil

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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!

Ingredients:

 

Recipe:

  • 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!

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courtney

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