• Set aside a muffin tray ; if you are using a silicone one like me, place it on top of a baking sheet to ensure it is sturdy.
• Preheat oven to 180℉/80℃.

EGG YOLK CONFIT PREPRATION

• Distribute the lemon zest, crushed garlic and red chili flakes between the four middle wells of the muffin tray. Add the olive oil up to the middle.
  1/2 lemon zest, 2 garlic cloves, 1/4 tsp red chili flakes
  
• Gently crack the eggs one by one separating the white from the yolk.

  Transfer carefully each egg yolk to the olive oil bath, ensuring not to break them. If necessary, add more olive oil to submerge the egg yolks.

  NOTE: Save the egg whites to make some Financiers, for example.
  4 Large egg yolks, olive oil
  
• Place foil on top of the baking dish. Place your small baking dish inside of a larger baking dish.

  Add boiling water to the large baking dish until the waterline is halfway up the small baking dish.

BAKE!

• Bake for 50-60 minutes at 180℉/80℃. (Every oven heats differently, monitor your egg yolks from 45 minutes). They are ready when the outside is firm and the center jiggles a litltle, almost like a yolk water balloon.
• Once the egg yolks are out of the oven, use a spoon to gently remove the yolks from the oil.

  NOTE: The remaining olive oil can be used for cooking or to make more confit yolks. Store in an airtight container with the oil in the fridge for up to 3 days. 

TOAST PREPARATION

• Heat a frying pan over medium, add butter, and toast until golden and crispy. This will provide a better texture than a toaster.

  While the toast is still warm, rub a raw garlic clove over the surface for extra flavor.
  2 slices sourdough bread, 1 Tbsp butter, garlic clove
  

ASSEMBLY

• Thinly slice the avocado, add a drizzle of lemon juice on top to prevent browning.

  Add the egg yolk confit on each toast and the avocado around it. Sprinkle some everything bagel seasoning on top.
  1 Large avocado, lemon juice, Everything Bagel Seasoning
  
• Eat while warm. Enjoy & Bon Appétit!