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!