Egg Yolk Confit Bruschetta with Cheese and Pepper

Introducing the “Cacio e Pepe” Bruschetta with confit egg yolk, garlic, and olive oil—utterly irresistible! 🍞🥚

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👉🏻 How do you like your eggs? 👇🏻

**Ingredients:**
- 4 egg yolks (size M)
- About 200 ml of olive oil
- 2 garlic cloves, peeled and lightly crushed
- Ciabatta or baguette, toasted
- Freshly ground black pepper
- Parmigiano Reggiano

**Instructions:**
1. Preheat your oven to 80°C (176°F).
2. Pour the olive oil into one or more small ovenproof dishes and add the garlic cloves.
3. Carefully slide the egg yolks into the oil. Make sure they stay whole and are fully submerged.
4. Place the dish in the oven and let the yolks confit for around 30 minutes until they reach a soft, creamy consistency.
5. Gently scoop the yolks out with a spoon and let them drain on a paper towel.
6. Spread the yolk on the toasted bread, sprinkle with freshly ground black pepper and Parmigiano Reggiano to taste.

Enjoy! 💛

Lovingly prepared by @sandramuehlbergkocht

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