Eggs All Day Long

THE FRENCH OMELETTE

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 Butter olive oil and a nonstick skillet with a rounded edge.

2 large eggs · 4 tbsp Butter olive oil, divided · Fleur de Sal sea salt · fresh ground pepper · chopped green onions, flat-leaf parsley, or watercress to garnish

Gently whisk eggs in a medium bowl until smooth — do not add air. This is not a fluffy omelette; it's more like a paper-thin crepe. On medium, heat 1 tbsp Butter olive oil in an 8-inch nonstick skillet. Before the oil shimmers, add the egg mixture. Using a rubber spatula, stir in a circular motion from small to large, scraping the sides. When the mixture thickens, shake the pan to settle any uncooked egg. Continue to gently stir until cooked on the bottom, about 1 minute — no browning wanted. Reduce heat to low. Roll up the omelette in 2-inch segments, drizzling Butter olive oil on each unrolled segment before rolling. When completely rolled, place on plate and serve with extra Butter olive oil, fresh herbs, and Fleur de Sal to taste.

ITALIAN EGG-BREAD STRATA

This custardy, bready, cheesy strata is a wonderful choice for breakfast, brunch, lunch or dinner. The ratio: 1 part milk · 1 part eggs · 1 part grated cheese · 1 part add-ons (spinach, fresh herbs, green onions, sautéed mushrooms, or ham) · 2 parts crusty bread, cubed in 2-inch pieces. Add Kosher salt and fresh pepper to taste.

Place bread in a large bowl. In a separate bowl, blend eggs and milk, then add cheese and add-ons. Drizzle a casserole dish with your choice of infused olive oil — Garlic, Basil, Rosemary, Herbes de Provence, or Gremolata — and spread evenly. Place bread in the casserole. Pour remaining mixture over the bread. Cover with foil and bake at 350°F for about 30 minutes. Uncover and bake another 15 minutes until the top is golden brown. Rest 5 minutes before serving. Serve with extra olive oil.

THE JAMMY EGG

The boiled egg has been featured in more recipes, in more countries, than ever before — topping ramen, toast, bruschetta, salads and pasta. 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.

Bring a pot of water to a gentle boil. Place fresh eggs in with a slotted spoon. Boil for 8 minutes — a bit longer for huge eggs, a bit less for smaller ones. Remove from heat and transfer to ice cold water immediately. Serve on toast coated with a spreadable cheese or aioli, surrounded by fresh arugula or delicate herbs, with a sprinkle of sea salt.

NO-RECIPE GRILLED VEGGIES TOPPED WITH A CRISPY FRIED EGG

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

Gather fresh-harvest veggies and cut in similarly sized pieces. Heat your grill to medium. Place a cast iron skillet on the grill and add 2–4 tbsp fresh extra virgin olive oil. Cook veggies until tender, about 15–20 minutes. Salt and pepper to taste. Remove from skillet and place on a platter. Add 1 tbsp more olive oil and, just before it shimmers, add egg(s). Fry until crispy around the edges, flip, and continue frying 30 seconds. Serve immediately on the plate of veggies. Drizzle with an infused olive oil of your choice — Rosemary, Chipotle, Garlic, Harissa, or Herbes de Provence.

AN EPIC SCRAMBLE

In a small bowl, crack 5 eggs and whisk gently until fluffy. Add salt to taste. Heat a skillet on medium. Add 2 tbsp Butter olive oil. When the oil is shimmering, add the egg mixture and reduce heat to medium-low. As eggs begin to set, gently move a spatula across the bottom and sides to form large, soft curds. Cook until thickened with no visible liquid egg, but not dry. Serve on toasted crusty bread and garnish with flat-leaf parsley. Have a number of infused oils on hand for that final drizzle of flavour that makes each scramble its own individual feast.