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Preheat oven to 170°F degrees.
Add the yolks to a small baking dish and cover in oil. Make sure they’re submerged in the oil. Handle them super carefully so they don’t break. Cover the baking dish with foil. Place inside a bigger baking dish and fill halfway with hot water.
Bake for 45 minutes. Turn the oven off and let them sit for 20-30 minutes inside the oven, depending on desired level of doneness. I left them 20 minutes.
Toast the bread. Once done, rub garlic all over the toast.
Add the yolk to the top of the toast. Break the egg yolk, finish off with some parmigiana, black pepper, flakey salt and that is it!