olive oil egg confit 🫒🫶🏻 For recipe, make sure you’re following me then comment “gimme recipe” so that the message goes thru. This egg confit is perfect on a crispy baguette, tossed with pasta, over rice or even just on its own. I love making a big batch to keep on the counter or in the fridge so it lasts longer. Personally, I like my eggs a little runny, but if you prefer a firmer texture, just bake a bit longer. You’ll want to use a good quality EVOO for this, I went with Pompeian EVOO because it’s rich without being overpowering, and it works for everyday cooking too. 👌 #pompeianpartner