FationateFoodBelly • Easy Recipes

Ingredients:

• 10 egg yolks
• 2 cups olive oil (or enough to fully cover the yolks)
• 6–8 cloves garlic
• 1 tbsp whole black peppercorns
• 1 sprig rosemary
• 1 baguette
• 2–3 cherry tomatoes, sliced
• Parmesan, for shaving
• Fresh basil

Instructions:

1. Separate the yolks from the whites, I like using a baking rack to gently roll the yolks through; it’s super helpful when working with a large batch.

1. In a small baking dish, gently place the yolks in a single layer. Pour in enough olive oil to completely cover them.
2. Add in the garlic cloves, rosemary, and black peppercorns.
3. Cover the dish with aluminum foil and bake at 250°F (120°C) for about 30 minutes, until yolks are just set but still soft and jammy.
4. While the yolks confit, slice the baguette and toast or crisp it lightly in a pan until golden.
5. Once the yolks are ready, spread the soft confit garlic over the toasted baguette, gently spoon on a yolk, add sliced cherry tomatoes, and finish with shaved Parmesan and a few basil leaves. Enjoy warm, it’s rich, savory, and perfect with a glass of something crisp.