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Egg Yolk Confit… do you miss the toast recipes? Also… I know, I know… eggs are expensive rn so this is VERY extra… but very good.

Also, provided the yolks don’t break, you can use this oil for making more or cooking.

If you loved this recipe, check out my Crispy Yolks Spicy Edition!

Why You’ll Love Egg Yolk Confit

These eggs are so jammy and rich! The rubbed garlic on the bread adds a lot of flavor so don’t skip that step! These are so easy to make and the perfect breakfast! Also, the flaky salt on top 🤌🏻

egg yolk confit

How To Prepare Egg Yolk Confit

🔥 First, preheat oven to 170F degrees.

🍳 Secondly, add the yolks to a small baking dish and cover in oil. Make sure they’re submerged in the oil, also…handle them super carefully so they don’t break. Cover the baking dish with foil. Place inside a bigger baking dish and fill halfway with hot water.

🥚 Bake for 45 minutes. Turn the oven off and let them sit for 20-30 minutes inside the oven, depending on desired level of doneness. I left them 20 minutes.

🍞 Lastly, toast the bread, run the garlic on there. Add the yolk and you basically have 2 options…you break it and then add the toppings or vice versa.

Substitutions and Variations

You can substitute the Parmigiano for your favorite cheese. I used ciabatta, but you can use your bread of choice.

  1. You can use any cheese of your choice instead of Parmigiano.
  2. You can use any bread of your choice instead of ciabatta.

Chef Nadia’s Tip

Make sure they are completely submerged in the oil. Handle them very carefully so they don’t break.

Similar Recipes

Common Questions

Can I use a different cheese?

Yes of course! You can use any cheese of your choice.

Can I use any bread?

Yes absolutely! You can use any bread of your choice instead of ciabatta.

What flaky sea salt do you use?

I use Maldon Sea Salt Flakes.

Egg Yolk Confit

By Nadia Aidi
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
Servings: 2
Egg Yolk Confit …do you miss the toast recipes? Also… I know, I know…eggs are expensive right now so this is VERY extra…but very good.Also, provided the yolks don’t break, you can use this oil for making more or cooking.

Ingredients 

  • 5 Egg yolks
  • Light olive oil, or duck fat (I nothing beats the duck fat)
  • Ciabatta
  • 1 Garlic clove
  • Parmigiano , to taste
  • Black pepper, to taste
  • Flaky sea salt, to taste

Directions 

  • First, preheat oven to 170F degrees.
  • Secondly, add the yolks to a small baking dish and cover in oil. Make sure they’re submerged in the oil, also…handle them super carefully so they don’t break. Cover the baking dish with foil. Place inside a bigger baking dish and fill halfway with hot water.
  • Bake for 45 minutes. Turn the oven off and let them sit for 20-30 minutes inside the oven, depending on desired level of doneness. I left them 20 minutes.
  • Lastly, toast the bread, run the garlic on there. Add the yolk and you basically have 2 options…you break it and then add the toppings or vice versa.

Video

YouTube video

Nutrition

Calories: 294kcal, Carbohydrates: 4g, Protein: 15g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 972mg, Sodium: 44mg, Potassium: 110mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 1298IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

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