"Eggs are one of the most versatile foods that you can enjoy. There are seemingly endless preparations, and just as many ways to pair them with seasonings and sides. If you're looking for something to add a new dimension to your fried eggs beyond simple salt and pepper, the answer you seek may be in the form of garlic confit."
"It involves cooking garlic in the fat of your choice at a low temperature for up to three hours. Low and slow, as they say. You can rush it at a higher temperature, but it won't be the same. The goal is for the oil to absorb flavor while the garlic cooks down until it becomes soft and almost creamy in texture."
Garlic confit enhances fried eggs by imparting a mellow, rich garlic flavor and slight sweetness after long, low-temperature cooking in fat. The process requires cooking garlic in chosen fat at low heat for up to three hours so the oil absorbs flavor and the cloves become soft and nearly creamy. A tablespoon of confit equals about three cloves and suffices for one or two eggs; a whole clove can be mashed and spread on toast. Confit can be made in butter for extra richness or in olive oil; it must be monitored carefully because preparation can be dangerous.
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