Transform your toast: Confit egg yolk elevates the ordinary
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 be delighted.
The sandwich with confit egg yolk is an internet sensation that has quickly won over the taste buds of many. The key is the confit process, which gives the sandwich extraordinary texture and depth of flavor. On the sandwich, the egg yolk replaces additives like pastes or cheese. With a blanket of grated parmesan, this toast becomes a truly elegant snack.
What is confiting?
Confiting is a culinary technique that involves the slow cooking of an ingredient 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 their flavor becomes more intense and richer, especially when fresh thyme and rosemary sprigs are used during baking. They release their flavors, infusing the yolks with aroma.
Toasts with confit egg yolks
Creamy yolk, aromatic herbs, crispy toasts, and salty parmesan create a simple yet incredibly delicious combination. Pistachios added on top provide crunch and enhance the taste of the sandwich.
Ingredients:
- 4 egg yolks
- 1/4 cup 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:
- 0.5 oz of grated parmesan
- 1 pistachio nut
Preparation Method:
Step 1. Carefully transfer the yolks to a small, ovenproof dish. Pour olive oil over them, add rosemary and thyme, and sprinkle with salt and pepper. Cover with aluminum foil and place in an oven preheated to 160 degrees Fahrenheit 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 parchment paper. Bake in an oven preheated to 340 degrees Fahrenheit 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 top. Simple and delicious toasts with confit egg yolk and parmesan are ready. Enjoy!
