Recipes Breakfast + Brunch Eggs Deviled Egg Toast 1.0 (1) 1 Review This twist on deviled eggs is Chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe, but recommends truffles or even hot sauce, too.Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing Slideshow: More Toast Recipes By Missy Robbins Missy Robbins Born: Washington, DC; 1971. Raised: North Haven, CT. Education: Peter Kump's New York Cooking School, New York City. Experience: 1789, Washington, DC; Wheatleigh, Lenox, Massachusetts; March, Arcadia and Lobster Club, New York City; Spiaggia, Chicago. How she got into cooking: "When I was an undergrad at Georgetown in Washington, DC, I found out that a friend of mine was cooking at Charlie Trotter's after she'd gone to Northwestern in Chicago. I thought, If she can cook there, I can, too. I sent Charlie Trotter a letter. And he called me back! My roommate said, 'Charlie Trotter is on the phone for you." It was unbelievable. He told me I could come out and intern, but I should really get a job in DC." Memorable cooking experience: Cooking at March with guest chef André Soltner, the legendary former chef of NYC's Lutèce. "He was behind the line all day; he was so sweet and so cool." Pet peeve in the kitchen: "My chefs have them listed, they're hanging on the wall. Giant chunks of cooked carrots in staff meal is one of them. I'm also not a big fan of 'Oui chef' as a response to a question." Favorite kitchen tools: Her pasta gadgets, including her manual pasta machine and the chitarra, a frame strung with wire for making thick and thin pasta strands. "If I could just roll out pasta all the time, I'd be a happy camper." Advice to future cooks: Take your time. "I've taken the really long path. A lot of people open their own places before they're 30. That's hard. You can't go back to being a line cook after you've become a chef-owner; you get further and further away from focusing on basic skills. Enjoy the time when you can really cook." Favorite cookbook/chef bio/etc: The Encyclopedia of Pasta (Oretta Zanini de Vita), translated by Maureen Fant, and the River Café cookbooks. Food & Wine's Editorial Guidelines and Carrie King Published on October 4, 2017 Print Rate It Share Share Tweet Pin Email This twist on deviled eggs is Chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Photo: Abby Hocking Active Time: 45 mins Total Time: 2 hrs 15 mins Yield: 24 crostini Ingredients GARLIC AIOLI: 1 head roasted garlic 3 garlic cloves 3 egg yolks Juice of 2 lemons 1 cup canola oil Zest of 1 lemon 1/2 teaspoon kosher salt, plus more to taste DEVILED EGG SPREAD: 2 1/2 dozen eggs 1 cup garlic aioli 1/3 cup Dijon mustard 3/4 cup crème fraîche 1/2 teaspoon kosher salt, plus more to taste CROSTINI: 24 pieces country bread (like ciabatta or baguette), sliced on the bias into pieces approximately 1-inch thick 1/4 cup olive oil Deviled Egg Spread 1/2 teaspoon ground chili flakes 1 lobe bottarga, peeled, optional Directions Make the garlic aioli Place the roasted garlic, raw garlic, egg yolks, and lemon juice in a blender. Blend on high to break down the ingredients and mix them together. With the motor still running on low speed, slowly drizzle the oil into the garlic and lemon mixture until all has been incorporated and you have a thick mayonnaise consistency. Transfer the aioli to a mixing bowl and fold in the lemon zest. Season with the salt, taste, and add more if necessary. Make the deviled egg spread Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once the water comes to a boil, turn off the heat and cover. Let the eggs sit for 11 minutes. Drain the water and immediately transfer the eggs to a large bowl of cold water with ice in it. This “shocking” method will stop the egg from cooking. Once the eggs are completely cool, remove from the cold water and, with the shell still on, break each egg in half in order to remove just the yolk. Discard the shell and, if you’d like to, save the whites for salads or snacking. Place the yolks in a food processor. Pulse the processor until the yolks are broken up. Add the garlic aioli and mustard and pulse until well combined. Transfer the mixture to a bowl and gently fold in the crème fraiche. Season with the salt, gently stirring to combine. Taste and add more salt if necessary. Make the crostini Preheat the oven to 375°. Brush each piece of bread with olive oil. Arrange the bread in an even layer on a sheet pan and place it in the oven to get crusty and golden on the outside, but still soft in the middle. This should take approximately 3–5 minutes. Transfer the deviled egg spread to a plastic storage bag and seal, or a pastry bag if you have one. If using a plastic storage bag, snip a small hole in the corner that is about a 3⁄4-inch long. Pipe the spread onto the surface of the toasted bread, sprinkling each with ground chili flakes. Using a microplane, grate the bottarga over the top of each slice before serving. Rate it Print