Egg Yolk Confit with Fresh Thyme
Serve this with toasted baguette that is brushed with garlic and olive oil!
Ingredients:
- 4 Egg Yolks (whites separated)
- Mild Single Varietal Olive Oil like Arbequina
- Large Sprig of Fresh Thyme
- Clove of Garlic, optional
Method:
- Gently separate the yolks and place them in a baking dish just large enough to hold the yolks.
- Tuck in the thyme and garlic clove, carefully so as not to break a yolk
- Pour over enough olive oil to mostly cover the egg yolk
- Bake at 300 F until the yolks are set.
I prefer to put this dish in a cold oven and let the oil heat up as the oven heats up. Baking time will vary on the depth of the dish, but assume 20 minutes. The egg yolks should only have a gentle give if touched, but the olive oil keeps them spreadable.
