Breakfast
Egg Yolk Confit Toast
30 minServes 1Nutri-Score C€€
C
30 min
30 minEgg Yolk Confit Toast
what you need
Ingredients
sourdough bread (1 slice)Bakery1 piece
pancetta (diced)Meat30 g
Parmigiano Reggiano (grated)Dairy10 g
chives (chopped)Produce5 g
black pepper (freshly ground)Spices1 g
olive oilPantry120 ml- egg yolksDairy2 pieces
garlic (clove, smashed)Produce1 piece
thyme (sprig)Produce1 piece
saltSpices1.5 g
per serving
Nutrition
1,410kcal
- Carbs
- 40 g
- Proteins
- 20 g
- Fat
- 130 g
what you’ll use
Tools
Air fryer
Dutch oven
step by step
Method
- Step 1
Preheat the air fryer
- Set the air fryer to 200 °F.
- Step 2
Confit the egg yolks
- Add the olive oil to a small cocotte.
- Place the egg yolks in the oil along with the garlic clove, thyme sprig, salt and black pepper.
- Air fry until the yolks reach the desired firmness.
- Step 3
Toast the bread
- Toast the slice of sourdough until golden and crisp.
- Step 4
Assemble and serve
- Smear the creamy confit egg yolks over the toasted sourdough.
- Top with the Parmigiano Reggiano, pancetta, chives and black pepper.
most cooked first