Garlic Egg Yolk Confit
Garlic Egg Yolk Confit
Ingredients
For the Garlic Confit
- 8 garlic cloves, peeled
- 1/2 cup olive oil, Cobram brand, or other high-quality, as needed to coat
For the Egg Yolk Confit
- 6 egg yolks, separated from large eggs
- 1/4 cup olive oil, as needed
For Serving
- 1 loaf ciabatta, sliced and toasted
- 1/2 cup Parmesan cheese, grated, for garnish
- 2 tablespoons chives, fresh, finely chopped, for garnish
- 1 lemon, zested, for garnish
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
To confit the garlic, place the 8 peeled garlic cloves into a small saucepan. Add enough olive oil to fully coat the garlic cloves. Place the saucepan on your smallest burner and turn the heat to medium. Once the oil begins to simmer gently, reduce the heat to low and let it cook for 20 to 25 minutes, or until the garlic is soft and lightly golden. Remove from heat and allow the garlic and oil to cool completely.
⏱️ 25 min
- 2
While the garlic is cooling, separate the 6 egg yolks and carefully place them into a small, oven-safe baking dish. Once the garlic and oil have cooled, arrange the confited garlic cloves around the egg yolks in the baking dish. Pour the cooled garlic oil from the saucepan over the tops of the yolks and garlic. If needed, add a bit more fresh olive oil to ensure all yolks are submerged or well-coated.
⏱️ 10 min
- 3
Prepare a bain-marie (water bath). Cover the small baking dish containing the yolks, garlic, and oil tightly with aluminum foil. Place this foil-covered small baking dish into a larger baking dish. Bring a kettle of water to a boil. Carefully pour enough boiling water into the larger baking dish to cover approximately half of the small baking dish.
⏱️ 5 min
- 4
Preheat your oven to 180°F. Carefully transfer the assembled bain-marie into the preheated oven. Bake for 1 hour and 15 minutes. At the 45-minute mark, you may gently check the yolks to see if they are to your desired consistency; for a softer yolk, continue baking. After the full baking time, turn the oven off and let the yolks sit in the residual heat of the oven for an additional 15 minutes.
⏱️ 90 min•🌡️ 180
- 5
While the yolks are in the oven, slice and toast the ciabatta bread until golden brown and crisp. Once the yolks are ready, remove them from the oven. To serve, spread some of the confited garlic onto the toasted ciabatta. Carefully place a confited egg yolk on top of the garlic-spread bread. Garnish generously with grated Parmesan cheese, fresh chopped chives, lemon zest, and a sprinkle of flaky sea salt.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Egg Yolk Confit
For the Garlic Confit
- 8 garlic cloves, peeled
- 1/2 cup olive oil, Cobram brand, or other high-quality, as needed to coat
For the Egg Yolk Confit
- 6 egg yolks, separated from large eggs
- 1/4 cup olive oil, as needed
For Serving
- 1 loaf ciabatta, sliced and toasted
- 1/2 cup Parmesan cheese, grated, for garnish
- 2 tablespoons chives, fresh, finely chopped, for garnish
- 1 lemon, zested, for garnish
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
To confit the garlic, place the 8 peeled garlic cloves into a small saucepan. Add enough olive oil to fully coat the garlic cloves. Place the saucepan on your smallest burner and turn the heat to medium. Once the oil begins to simmer gently, reduce the heat to low and let it cook for 20 to 25 minutes, or until the garlic is soft and lightly golden. Remove from heat and allow the garlic and oil to cool completely.
⏱️ 25 min - 2
While the garlic is cooling, separate the 6 egg yolks and carefully place them into a small, oven-safe baking dish. Once the garlic and oil have cooled, arrange the confited garlic cloves around the egg yolks in the baking dish. Pour the cooled garlic oil from the saucepan over the tops of the yolks and garlic. If needed, add a bit more fresh olive oil to ensure all yolks are submerged or well-coated.
⏱️ 10 min - 3
Prepare a bain-marie (water bath). Cover the small baking dish containing the yolks, garlic, and oil tightly with aluminum foil. Place this foil-covered small baking dish into a larger baking dish. Bring a kettle of water to a boil. Carefully pour enough boiling water into the larger baking dish to cover approximately half of the small baking dish.
⏱️ 5 min - 4
Preheat your oven to 180°F. Carefully transfer the assembled bain-marie into the preheated oven. Bake for 1 hour and 15 minutes. At the 45-minute mark, you may gently check the yolks to see if they are to your desired consistency; for a softer yolk, continue baking. After the full baking time, turn the oven off and let the yolks sit in the residual heat of the oven for an additional 15 minutes.
⏱️ 90 min•🌡️ 180 - 5
While the yolks are in the oven, slice and toast the ciabatta bread until golden brown and crisp. Once the yolks are ready, remove them from the oven. To serve, spread some of the confited garlic onto the toasted ciabatta. Carefully place a confited egg yolk on top of the garlic-spread bread. Garnish generously with grated Parmesan cheese, fresh chopped chives, lemon zest, and a sprinkle of flaky sea salt.
⏱️ 10 min