Free Range Eggs Gently Poached in Fresh, High Oleic, High Polyphenol, Organic Arbosana Extra Virgin Olive Oil

The eggs were laid fresh that morning.  The olive oil was green, fruity complex, peppery, and well balanced.  The arbosana I ultimately chose had  hints of green fennel, and artichoke with a pleasant bite and finish.  The flavor of the eggs was clean and earthy, if not faintly reminiscent of the collards, wild garlic and nettle upon which the hens regularly feasted.

The quality of the starring cast was paramount in this two ingredient application.  Therefore, my focus quickly became choosing the perfect extra virgin olive oil which would enhance the delicate flavor of the farm fresh eggs.  After almost almost two weeks of working with 20+ extra virgin olive oils in the test kitchen, I finally settled on a magnificent arbosana.  One of the problems I encountered was finding an extra virgin olive with a strong chemical profile that wouldn't overwhelm the eggs with equally strong bitterness.  However, its chemistry (oleic acid and phenolic content) needed to be such that its flavor would endure after being heated to and held at 170 degrees for 20 minutes.

The end result of finding the right extra virgin olive oil for this simple application was spectacular.  During the gentle poaching process, the white absorbed the flavor of the arbosana while the yolks remained beautifully gelatinous and creamy.  Once drained, the residual, thin layer of extra virgin olive oil coating the eggs mingled with the puddling egg yolk to create a delicate sauce of exquisite richness.  A quick grind of black pepper and a few flakes of sea salt brought it all together.