The Things We Love – Smart Eggs

CONSUME  •  2021


During a good week, the studio probably consumes 48 eggs. For the everyday, we prefer medium boiled paired with avocado. For the special occasion, always devilled. Why we love them so much? An egg is the perfect, curious design, they provide our brains with eggcellent energy, and help us hatch up great ideas. On Monday mornings we get cracking at 9 am to talk about the week to come. Last one in is a rotten egg. Sometimes we’ll have to deal with a dozen surprises at first, which has us scrambling, but as we always say, we welcome a little eggventure at the 26 Studio. Team work – that’s what it hardboils down to.

Something eggstordinary happens when you put the spotlight on this humble ingredient. Please enjoy this collection of egg shots (and our signature devilled egg recipe), all taken on the sunny side of the studio.


12 eggs, gently boiled for 7.5 minutes

Cut the eggs in half and spoon the yolk into a bowl.

Add the following:

3 heaping spoons of greek yogurt
2 heaping spoons of Smak Dab Mustard (any flavour in the fridge)
4 twists on the pink salt shaker
4 twist on the black pepper shaker Mix and mix until smooth.

Place the mixture in a medium zip lock with one corner snipped off.
Pipe the mixture into each half. Garnish with dill, chives and voilà!

Weekend Project: Oatmeal Chocolate Chip Cookies

CONSUME  •  2021


Despite our wishful thinking, not every summer weekend in Winnipeg is full of sunshine and warm weather. On those gloomy days, or on days we simply need a pick-me-up, we turn to baking.

Here’s our go-to oatmeal chocolate chip cookie recipe – but be warned, the cookies won’t last long.


  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups oatmeal
  • 1 1/2 cups of flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp water
  • 1 cup chocolate chips
  • 1/2 cup chocolate chunks


Preheat the oven to 350º F. Beat together the butter and sugars until creamy, and then add in the vanilla and two eggs. Add the oatmeal and combine until incorporated. Add the flour, salt, baking soda, and water. Mix until a cohesive dough is formed. Fold in the chocolate chips and chocolate chunks.

Prepare your baking sheet by greasing it. Then, using a tablespoon, place the cookie dough on the greased sheet, leaving approximately 2 ½ inches between each cookie. Gently press down on the top of each mound of dough to flatten it slightly.

Place the baking sheet in the oven and cook for 6 minutes, and then rotate the baking sheet 180º and bake for another 4 minutes. Let the cookies cool on the pan for 3-5 minutes before transferring them to a cooling rack.

Simple is Best – P.A.S.T.A

CONSUME  •  2020


When you have the best quality egg a hen can lay, you simply must make pasta.

Our adventures in photographing and of course eating pasta are plenty thanks to a few of our food-forward clients. Pasta for breakfast is perfectly acceptable, and that doesn’t need to happen only on early morning shoot days. Three simple ingredients: flour, water and eggs come together into what we have discovered offers limitless depth and nuance, both to the eye and to the belly. If you’re experiencing a pasta drought in your life, or a case of the winter blues, we’ve assembled a visual pasta journey that will awake your malaise and keep your fork twirling.

Make this right now

26 Classic Carbonara — Adapted from the heaps of the classic Roman Carbonara recipes out there.


  • 6 nests of Nature’s Farm Garlic Herb Linguine
  • 3 Nature’s Farm eggs – yolks separated
  • 1/4 cup pecorino cheese
  • 1” slab of Pancetta from De Luca’s preferably, cut into generous cubes


  1. Put the egg yolks into a bowl, finely grate in the pecorino, season with pepper, then mix well with a fork and put to one side.
  2. Cut any hard skin off the pancetta and set aside, then chop the meat.
  3. Cook the pasta in a pot of boiling salted water until al dente – about 7 minutes.
  4. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, then place over a medium-high heat. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up. Add the pasta to your pan of pancetta and turn off the heat.
  5. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently. Toss well, adding more cooking water until it’s creamy and glossy.
  6. Serve with a grating of Parmesan and an extra twist of pepper.