Serves 3
Directions
- 1Crack 4 eggs and separate the yolks from the whites.
- 2Place the egg yolks on a wire rack on a baking sheet.
- 3Bake the egg yolks in a preheated oven (temperature not specified).
- 4In a bowl, add olive oil, rosemary, and salt.
- 5Gently place the cooked egg yolks in the bowl with the olive oil mixture.
- 6Slice a baguette into pieces and arrange them on a baking sheet.
- 7Drizzle olive oil on the baguette slices.
- 8Bake the baguette slices in a preheated oven (temperature not specified) until golden brown.
- 9Using a slotted spoon, place a confit egg yolk on each piece of toasted bread.
- 10Grate parmesan cheese over the egg yolks and toasted bread.
- 11Garnish with fresh rosemary.
Ingredients
- 4 eggs
- 1 cup olive oil
- 1 sprig rosemary
- 1 baguette
- 0.5 cup olive oil
- 1 pinch salt
- 100 gr parmesan cheese
Equipment
baking sheetovenaluminum foilbowlknifegrater
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