Egg Yolk Confit Toast by @vessys_gourmet_kitchen

25 min

1 serving

🥖

45 g

Sourdough

🥓

15 g

Pancetta

🧀

5 g

Parmigiano reggiano

🌿

1 g

Chives

⚫

1 g + 0.25 tsp

Black pepper

🫒

120 ml

Olive oil

🥚

34 g

Egg yolks

🧄

3 g

Garlic clove

🌿

1 g

Thyme sprig

🧂

1.5 g

Salt

  1. Preheat

    Preheat the air fryer to 200°F (93°C).

  2. Place
    • olive oil
    • egg yolk
    • garlic

    Place 1/2 cup olive oil, 2 egg yolks, 1 garlic clove, 1 thyme sprig, 1/4 tsp salt, and 1/4 tsp black pepper in the small cocotte.

  3. Air-fry
    • olive oil
    • egg yolk
    • garlic

    Air fry the cocotte for about 20 minutes, until the yolks reach the desired creamy firmness.

  4. Toast
    • sourdough bread

    Toast 1 slice of sourdough bread until crisp.

  5. Spoon
    • sourdough bread
    • egg yolk

    Spoon the confit egg yolks onto the toasted sourdough and spread them evenly.

  6. Top
    • pancetta
    • Parmigiano Reggiano

    Top the toast with 2 tbsp pancetta and 1 tbsp Parmigiano Reggiano.

  7. Garnish
    • chives
    • black pepper

    Finish with chives and black pepper, then serve immediately.

Egg Yolk Confit Toast by @vessys_gourmet_kitchen

25 min

1 serving

🥖

45 g

Sourdough

🥓

15 g

Pancetta

🧀

5 g

Parmigiano reggiano

🌿

1 g

Chives

⚫

1 g + 0.25 tsp

Black pepper

🫒

120 ml

Olive oil

🥚

34 g

Egg yolks

🧄

3 g

Garlic clove

🌿

1 g

Thyme sprig

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/7

    Preheat the air fryer to 200°F (93°C).

  2. Step 2/7

    Place 1/2 cup olive oil, 2 egg yolks, 1 garlic clove, 1 thyme sprig, 1/4 tsp salt, and 1/4 tsp black pepper in the small cocotte.

    🫒olive oil
    🥚egg yolk
    🧄garlic
    🌿thyme
    🧂salt
    ⚫black pepper
    small cocotte

  3. Step 3/7

    Air fry the cocotte for about 20 minutes, until the yolks reach the desired creamy firmness.

    🫒olive oil
    🥚egg yolk
    🧄garlic
    🌿thyme
    small cocotte

  4. Step 4/7

    Toast 1 slice of sourdough bread until crisp.

    🥖sourdough bread

  5. Step 5/7

    Spoon the confit egg yolks onto the toasted sourdough and spread them evenly.

    🥖sourdough bread
    🥚egg yolk
    🥄spoon

  6. Step 6/7

    Top the toast with 2 tbsp pancetta and 1 tbsp Parmigiano Reggiano.

    🥓pancetta
    🧀Parmigiano Reggiano
    🥄spoon

  7. Step 7/7

    Finish with chives and black pepper, then serve immediately.

    🌿chives
    ⚫black pepper
    🔪knife

Composition

Ingredients

Types

Meat, Dairy, Herbs, Spices, Oil, Eggs, Seasonings

Ingredients

Sourdough, Pancetta, Parmigiano reggiano, Chives, Black pepper, Olive oil, Egg yolks, Garlic clove, Thyme sprig, Salt

Notes

Black pepper (for topping the toast, for the egg yolk confit), Olive oil (for the egg yolk confit), Salt (for the egg yolk confit)

Allergens

milk, eggs

Dietetics

Dietary regimen

low carbohydrate

Calories

510 kcal

Macro nutrients

Protein: 16g, Fat: 43g, Carbohydrates: 18g, Fiber: 1g, Sugars: 1g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2mg, Sodium: 780mg, Potassium: 170mg

Vitamins

Vitamin A: 150mcg, Vitamin D: 2mcg, Vitamin E: 4mg, Vitamin B12: 1mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

20 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

small cocotte, spoon, knife

Appliances

Air fryer

Type

Type

Type Of Dish

Main Course, Snack, Breakfast, Appetizer

Occasions

Breakfast, Brunch, Weekend brunch

Origin

Source

Platform

instagram

Original Creator

@vessys_gourmet_kitchen

Origin

Cuisine

Italian, American

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Crisp, Tender

Flavors

Rich, Savory, Salty, Garlicky, Herbal, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembly.,Do not leave egg-based toast unrefrigerated.), fridge : 2 days (Store unused confit yolks submerged in their cooking oil in an airtight container.,Store toast components separately.), freezer : 0 min (Freezing is not recommended because the yolk texture and bread quality deteriorate.)