Confit egg yolk toast: A gourmet twist on a classic snack
Toasts don't have to be your typical cheese sandwich. A confit egg yolk can transform an ordinary snack into an appetizer that's restaurant-worthy. Add some parmesan and a few pistachios, and there's nothing left to do but enjoy your delightful creation.
The sandwich with confit egg yolk is an internet sensation that has quickly captivated the taste buds of many. The key is the confit process, which provides an extraordinary texture and depth of flavour. On the sandwich, the egg yolk replaces additives like pastes or cheese. Topped with a blanket of grated parmesan, this toast becomes a truly elegant snack.
What is confiting?
Confiting is a culinary technique involving the slow cooking of a product in fat at a low temperature. This makes the product incredibly delicate, soft, and aromatic. In the case of egg yolks, confiting gives them a creamy, velvety texture, and their flavour becomes more intense and richer, especially when fresh thyme and rosemary sprigs are used during the process. These herbs release their flavours, adding aroma to the baked yolks.
Toasts with confit egg yolks
Creamy yolk, aromatic herbs, crispy toasts, and salty parmesan are a simple yet incredibly delicious combination of flavours. Pistachios added on top provide crunch and enhance the taste of the sandwich.
Ingredients:
- 4 egg yolks,
- 1/4 cup olive oil,
- half sprig of rosemary,
- 1 sprig of thyme,
- 1 clove of garlic,
- 1/2 teaspoon of salt,
- 1/3 teaspoon of pepper.
Other ingredients:
- 4 slices of baguette,
- 1 tablespoon of butter.
Add-ons for 1 portion:
- 15 grams of grated parmesan,
- 1 pistachio nut.
Preparation Method:
Step 1. Carefully transfer the yolks to a small, ovenproof dish. Pour over with olive oil, add rosemary and thyme, and sprinkle with salt and pepper. Cover with aluminum foil and place in an oven preheated to 70 degrees Celsius for 1 hour and 20 minutes.
Step 2. Cut the baguette into smaller slices. Spread them with butter and place on a baking sheet lined with baking paper. Place in an oven preheated to 171 degrees Celsius for 10 minutes until they are crispy and golden.
Step 3. Remove the baked yolks from the olive oil with a spoon. Place them on the toast and spread. Then sprinkle with grated parmesan.
Step 4. Grate or finely chop pistachios on the top. Simple and delicious toasts with confit egg yolk and parmesan are ready. Enjoy!
