Olive Oil-Confit Egg Yolks

Ingredients

• 2 egg yolks (Separated from the whites)
• 0.5 cup olive oil (Enough to completely cover the yolks in the ramekin)
• salt (A pinch, or to taste)
• thyme (To taste)
• 4 slices bread (To toast and serve as an accompaniment)

Steps

1. 1

   Preheat the oven to 60 °C. Prepare a small ramekin that can hold the egg yolks and olive oil.

2. 2

   Gently place the egg yolks in the ramekin, taking care not to break them.

3. 3

   Add a pinch of salt and the thyme.

4. 4

   Pour enough olive oil into the ramekin to completely cover the yolks.

5. 5

   Place the ramekin in the oven and confit the yolks for 20 minutes at 60 °C. They should be delicately set while remaining soft and silky.

6. 6

   During cooking or just before serving, toast the bread slices until golden and crisp.

7. 7

   Serve the confit yolks warm or lukewarm with the toasted bread, carefully removing them from the oil.

Notes

The exact quantity of yolks and oil was not specified in the source; the listed quantities are an estimate for 2 people. The oil must completely cover the yolks in the ramekin.

Nutrition per serving

• appetizer
• snack
• vegetarian
• Mediterranean
• gluten-free
• baked
• low-temperature cooking
• aperitif