Immerse the egg yolks in a terracotta bowl with plenty of extra virgin olive oil.
Cover the bowl with aluminum foil and bake in a static oven, preheated to 80°C, for about 30 minutes.
Once cooked, remove the yolks from the oil and spread them on a crispy toasted bread slice.
Top with plenty of grated Parmesan (or pecorino) cheese and decorate with finely chopped chives.
