Garlic butter confit egg yolks on garlic toast

Put the stick of butter and the sliced garlic in a heatproof ramekin or baking dish and heat in a 200 degree oven until the butter just melts; stir.

Add the four yolks, put on the lid for a gentler heat, and return to the 200 degree oven 45 minutes to an hour, testing early and often, until they spring back to the touch and feel rubbery.

Toast a piece of ciabatta and drench it with the garlic butter; grate over Parmigiano Reggiano.

Add a yolk and top with sea salt, black pepper and chopped Italian parsley; spreading the yolk first then garnishing is easier. Spread it with a knife like an egg yolk jam.