Bruschetta with Confit Egg Yolk and Pecorino Romano Cheese
Directions
- 1Separate egg yolks from whites, place yolks on a wire rack over a baking sheet and bake in a preheated oven. The video does not show the temperature nor the time of baking.
- 2Pour olive oil in a small bowl. Add rosemary, peppercorns, and salt.
- 3Once the yolks are baked, gently place them in the bowl with the olive oil and herbs.
- 4Slice a baguette into thick pieces.
- 5Place the bread slices on a baking sheet, drizzle with olive oil and bake until golden brown. The video does not show the temperature or the time of baking.
- 6Sprinkle salt over the toasted bread.
- 7Gently place a baked egg yolk on top of each bread slice, and spread the yolk evenly using a knife.
- 8Grate Pecorino Romano cheese over the egg yolk and bread. Add fresh thyme.
Ingredients
- 4 egg yolks
- 1 cup olive oil
- 1 rosemary sprig
- 5 black peppercorns
- 1 baguette
- 2 tablespoons olive oil
- 2 pinches salt
- 30 grams Pecorino Romano cheese
- 1 sprig fresh thyme
Equipment
baking sheetwire racksmall bowlaluminum foilknifegrater
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