Garlic confit will make any winter dish glow.
—add several cloves of garlic confit, however many you think will make you hoot and holler. Blend into oblivion. Ladle into a bowl and swirl with garlic confit oil.Heat a spoonful of garlic confit oil in a nonstick skillet over medium-high heat. Beat a couple eggs with a fork in a bowl. Pour the eggs into the hot oil and immediately lower the heat to low. Drag the eggs around the pan until ruffly and almost fully cooked, then cut the heat.
Heads up: Because garlic confit is so low in acid, mindful storage is especially important. To reduce the risk of food-borne botulism, garlic confit should always be chilled, not kept at room temperature. When working with garlic confit, use a clean utensil to take out what you need, then immediately return the jar to the fridge to avoid the batch coming up to room temperature. And make sure you use it up within 2 weeks.
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