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Cover the egg yolks with olive oil in a container.
Add the optional peppercorns, thyme/rosemary, and lemon zest.
Bake at 200 degrees F for 30-40 minutes, checking on the earlier side.
To serve, spread the confit egg yolks on a crostini.
Top with flakey sea salt, grated Parmesan, and lots of cracked pepper.
For a carbonara flavor, add cooked lardons or bacon.