Confit egg yolk on ricotta herb toast

Name: Confit egg yolk on ricotta herb toast
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 4 slice bread; 4 fresh egg yolks; 125 g ricotta; 1 garlic cloves; 1 organic lemons; 50 g cress; ½ bunch flat-leaf parsley; 1 ¾ dl olive oil; ½ tbsp olive oil; salt to taste; ½ bunch dill; 4 pinch salt; a little pepper

Aperitif fingerfood Vegetarian Spring

Total: 1 hr 20 min. | Active: 20 min.

vegetarian

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Confiting is a method in which the egg yolk is cooked in oil at a constant temperature until it reaches the perfect consistency. The easiest way to do this is in the oven. Confit egg yolk can be used as an ingredient in various dishes, such as a topping for pasta, vegetables or on toast as in this recipe.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Confit egg yolk
4	fresh egg yolks
1 ¾ dl	olive oil
1	garlic clove, thinly sliced

Whipped ricotta
125 g	ricotta
1	organic lemon, half of the grated zest and 1/2 tbsp of juice
½ tbsp	olive oil
	salt to taste
4 slice	bread, roasted
50 g	cress
½ bunch	dill, roughly chopped
½ bunch	flat-leaf parsley, roughly chopped
4 pinch	salt
a little	pepper

How it's done

Confit egg yolk

Place the egg yolks in a small ovenproof dish. Carefully pour in the oil. The yolks should be completely covered with oil. Add the garlic.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 80 °C.

Whipped ricotta

Using the whisk on a mixer, thoroughly mix the ricotta, lemon zest, lemon juice and oil, season to taste, then spread over the bread. Garnish with the cress and herbs. Drain the egg yolks, place on top, season.

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