Method
6 steps
01
Carefully separate the egg yolks and place them into small, oven-proof ramekins.
02
Pour olive oil into the ramekins until the egg yolks are fully submerged.
03
Cut the garlic cloves in half and add them to the oil along with the chili flakes and thyme.
04
Bake in the oven at 80°C (175°F) for 30 to 40 minutes, depending on your oven.
05
Toast the slices of bread.
06
Spoon a confit egg yolk onto a slice of toasted bread and spread it out. Sprinkle with a pinch of salt, freshly grated parmesan cheese, and drizzle a little of the infused cooking oil over the top.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
Scan to download
Point your camera here