Confit Garlic and Poached Egg Sandwiches

Ingredients

• 2 heads of garlic (whole heads, cut off the top to expose the cloves)
• 3 tbsp olive oil (for roasting the garlic and greasing the ladle)
• 2 tbsp flat parsley or chives (finely chopped, adds freshness)
• 4 country bread slices (good crumb bread, ideal for toasting)
• 2 eggs (large, fresh)
• 1 tomato (thinly sliced)
• 1 tsp dried oregano or thyme (to season the tomatoes)
• 1 tbsp white vinegar (added to poaching water to help the white coagulate)
• to taste salt
• to taste black pepper

Instructions

1. Cut and prepare the garlic

   Cut off the tops of the garlic heads to expose the cloves. Place each head on a sheet of aluminum foil, drizzle with a splash of olive oil and seal tightly.

   Time: PT10M

2. Roast the garlic in the oven

   Preheat the oven to 180°C. Roast the garlic packets for 30 minutes, until the cloves are tender and slightly caramelized.

   Time: PT30M

   Temperature: 180°C

3. Prepare the garlic cream

   Remove the garlic from the oven, let it warm slightly, then squeeze the cloves into a bowl. Add the chopped parsley (or chives), 1 tablespoon of cooking olive oil, salt and pepper. Mash everything until you obtain a smooth paste.

   Time: PT5M

4. Toast the bread with the garlic cream

   Spread the garlic cream generously on each slice of bread. Arrange the slices on a baking sheet and bake for 7 minutes at 200°C, until they are lightly crisp.

   Time: PT7M

   Temperature: 200°C

5. Prepare the poaching water

   Fill a saucepan with water, add 1 tablespoon of white vinegar and bring to a boil. Reduce the heat to maintain a gentle simmer.

   Time: PT3M

6. Poach the eggs

   Lightly brush the ladle with olive oil. Crack an egg into the ladle, then dip the ladle halfway into the boiling water. As soon as the white starts to set, fully immerse the ladle for an additional 2‑3 seconds. Remove the egg with a spoon and place it on a plate. Repeat with the second egg.

   Time: PT5M

7. Assemble the sandwiches

   On each toasted bread slice, place a few tomato slices, sprinkle with dried oregano, add a poached egg, then finish with a turn of freshly ground black pepper.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of olive oil: rapeseed oil, sunflower oil
• Instead of flat parsley or chives: basil, tarragon
• Instead of country bread slices: baguette, whole‑grain bread
• Instead of eggs: organic chicken eggs
• Instead of tomato: cherry tomato, Roma tomato
• Instead of dried oregano or thyme: Herbes de Provence
• Instead of white vinegar: apple cider vinegar

Equipment Needed

• oven
• aluminum foil
• baking sheet
• knife
• cutting board
• bowl or small mixing bowl
• fork or potato masher
• large soup ladle
• saucepan
• spatula or wooden spoon
• serving plate

Critical Steps — Do Not Skip

• Roast the garlic until it is tender but not burnt.
• Poach the eggs using the ladle to prevent the white from dispersing.

Chef Tips from the Video

• Use mild garlic (type 'garlic confit') for a sweeter flavor.
• Add a pinch of Espelette pepper to the garlic cream for a slight kick.
• For extra crunch, sprinkle the bread slices with a few sesame seeds before baking.

Troubleshooting

Storage

Refrigerator: The garlic cream keeps for 3‑4 days in an airtight container.

Freezer: Freezing the garlic cream is not recommended; the texture changes.

Room temperature: Assembled sandwiches keep for 1‑2 hours at room temperature, but the bread loses its crispness.

Make-Ahead Tips

• Prepare the garlic cream the day before and keep it refrigerated.
• Tomatoes can be sliced ahead of time and kept chilled.