Tuorlo Confit www.instagram.com 34 mins Pick the duration units Minutes Hours Serves 3 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Place egg yolks on a wire rack set on a baking sheet. 2. Bake the egg yolks in the oven until fully cooked. 3. Slice a baguette into thick slices. 4. Drizzle olive oil over the baguette slices. 5. Season the baguette slices with salt. 6. Bake the baguette slices until golden brown. 7. Place the cooked egg yolks into a small bowl with olive oil, rosemary, and peppercorns. 8. Top each baguette slice with a cooked egg yolk. 9. Spread the yolk over the bread with a knife. 10. Grate Pecorino Romano cheese over the bread. 11. Sprinkle with fresh thyme. 1. Place egg yolks on a wire rack set on a baking sheet. 2. Bake the egg yolks in the oven until fully cooked. 3. Slice a baguette into thick slices. 4. Drizzle olive oil over the baguette slices. 5. Season the baguette slices with salt. 6. Bake the baguette slices until golden brown. 7. Place the cooked egg yolks into a small bowl with olive oil, rosemary, and peppercorns. 8. Top each baguette slice with a cooked egg yolk. 9. Spread the yolk over the bread with a knife. 10. Grate Pecorino Romano cheese over the bread. 11. Sprinkle with fresh thyme. Add Direction Ingredients 4 egg yolks 1 cup olive oil 1 sprig rosemary 4 peppercorns 1 baguette 2 tablespoons olive oil 1 pinch salt 100 grams Pecorino Romano cheese 1 pinch fresh thyme - + - + - + - + - + - + - + - + - + Add ingredient Equipment baking sheet wire rack small bowl aluminum foil knife oven grater Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
