Confit egg yolks served with a cacio e pepe butter butter for the ultimate sourdough toast!
This might just be my fanciest toast creation yet! Let me introduce you to my cacio e pepe toast, a dish that takes all the beloved flavors of the classic Roman pasta and transforms them into an irresistible breakfast or brunch treat. This toast is made up of confit egg yolks and a luscious parmesan-black pepper butter, all served atop a slice of perfectly crunchy sourdough. The rich, savory butter melts into the bread, while the confit yolks add a creamy, custard-like texture that takes each bite to the next level.
If you’ve never tried confiting egg yolks before, consider this your official invitation to give it a go. I used a mini cocotte to cook the egg yolk in so it’s super easy. The process is simple yet transformative, turning the yolks into a velvety, rich topping that’s full of flavor. It’s an easy technique that will completely change the way you think about eggs. Whether you’re looking to elevate your weekend brunch or simply want to treat yourself to something special, this cacio e pepe toast is the ultimate indulgence! If you enjoyed this recipe, check out all of my other toast recipes here! Be sure to leave a comment and let me know what you think.
Confit Egg Yolks with Cacio e Pepe Butter
Ingredients
The eggs:
- 2 Egg yolks
- 1 Inch of olive oil
- Salt
- Pepper
The butter:
- 1 Stick of butter
- 3/4 cup Parmesan cheese, grated
- 2 tbsp Freshly ground black pepper
- Sea Salt
The rest:
- 1 Slice sourdough bread
- Olive oil for toasting
Instructions
The eggs:
- Preheat your oven to 150°F or as low as your oven will go. If youre oven runs warmer, stick some oven mitts in the door to keep the oven slightly open and lower the temperature.
- Pour the olive oil into a cocotte about 1 inch up the top. Season with salt and pepper. Place in the oven for 15 minutes. After the oil has warmed, add the egg yolks and cook for 35 -45 minutes, depending on how runny you want your eggs.
The butter:
- In a bowl, combine softened butter with cheese, pepper and salt. Mix until smooth and then using parchment paper, roll butter into a log shape. Chill in the freezer until slightly firm, about 25 minutes.
The rest:
- Coat bread in olive oil and cook in a skillet over medium heat for 2-3 min per side.
- Spread with butter and top with a confit egg yolk. Sprinkle with more parmesan cheese and that's it! Enjoy!
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