Elevate your toast: Confit egg yolk takes centre stage
Toasts need not be limited to the usual cheese sandwich. A confit egg yolk can elevate a simple snack to a level worthy of a fine dining establishment. Add some Parmesan, a few pistachios, and prepare to be delighted.
The sandwich with confit egg yolk has become an internet sensation, quickly capturing the taste buds of many. The secret lies in the confit process, which imparts an extraordinary texture and depth of flavour. On the sandwich, the egg yolk takes the place of additives like pastes or cheese. With a generous sprinkling of grated Parmesan, this toast transforms into a truly elegant snack.
What is confiting?
Confiting is a culinary technique that involves slowly cooking a product in fat at a low temperature. This process makes the product incredibly delicate, soft, and aromatic. In the case of egg yolks, confiting gives them a creamy, velvety texture and intensifies their flavour. The addition of fresh thyme and rosemary sprigs during baking enhances the aroma as they release their fragrances into the yolks.
Toasts with confit egg yolks
Creamy yolk, aromatic herbs, crispy toasts, and salty Parmesan form a simple yet incredibly delicious combination of flavours. Pistachios sprinkled on top add crunch and enhance the overall taste of the sandwich.
Ingredients:
- 4 egg yolks,
- 60 ml olive oil,
- half a 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 place the yolks in a small, ovenproof dish. Drizzle with olive oil, add the rosemary and thyme, then sprinkle with salt and pepper. Cover with aluminium foil and put in an oven preheated to 70 degrees Celsius for 1 hour and 20 minutes.
Step 2. Cut the baguette into smaller slices. Spread with butter and place on a baking sheet lined with baking paper. Put in an oven preheated to 170 degrees Celsius for 10 minutes until crispy and golden.
Step 3. Using a spoon, carefully remove the baked yolks from the olive oil. Place them on the toast and spread slightly. Then sprinkle with grated Parmesan.
Step 4. Grate or finely chop the pistachios on top. Simple and delicious toasts with confit egg yolk and Parmesan are ready. Enjoy!
