Fire-cooked egg yolks with mackerel on toast
Organic egg yolks gently simmered in olive oil with lemon, garlic, and thyme, spread on crispy toast and topped with tinned mackerel and mayo.
What you need
How Maurice does it
- 1
Crack the eggs and separate the yolks into a small bowl. Add the thyme sprigs, olive oil, chopped garlic, and lemon peel.
- 2
Cover the bowl tightly with aluminum foil.
- 3
Place the covered bowl in a stone outdoor oven or over hot coals and cook for about 20 minutes, until the yolks are gently simmered and bubbling.
- 4
Meanwhile, slice the baguette into 2 thick slices and place them in a metal grilling basket. Toast over the coals until golden and crispy, turning once.
- 5
Carefully remove the bowl from the oven using an oven mitt. The egg mixture should be bubbling and fragrant.
- 6
Spread the cooked egg mixture onto the toasted baguette slices.
- 7
Top each toast with tinned mackerel and a dollop of mayonnaise. Season with salt and pepper to taste.
- 8
Serve immediately and enjoy.
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