For each egg yolk, place 1 tablespoon of Vietnamese Cajun Seasoning in the bottom of a 2-ounce souffle cup. Make a small divot with your thumb and place egg yolk in it. Cover with another tablespoon of Seasoning. Repeat for each yolk.
Cover cups with lids and refrigerate for 18 hours for a "runny" consistency.
Remove egg from souffle cup and gently rinse under warm water making sure to get rid of excess seasoning and allow the water bring the yolk to room temperature.
For each serving, plate 2 crostini, topping each with an egg yolk. Garnish as desired.
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