Carefully separate the egg yolks from the whites and arrange them in a small baking dish.
Pour in olive oil until the yolks are fully submerged, then tuck in the garlic and rosemary.
Cook in a low oven at 70–75°C (160–170°F) for about 30–45 minutes, until the yolks turn thick and creamy but not firm.
Serve the confit yolks with fresh, crusty baguette.
A little French chic at home: tender, creamy olive-oil-confit yolks with garlic and rosemary, perfect spooned over warm crusty baguette. Translated from the original Ukrainian caption. From ТМ «Ясенсвіт» on Instagram.
