• TOAST WITH DEVILED EGG SPREAD, BROCCOLINI, LEMON RICOTTA

    Ingredients

    Egg spread

    8 small toasts

    • Ingredients
      Amount
    • Eggs, hard boiled
      4 ea.
    • Mayonnaise, homemade
      ¼ cup
    • Dijon mustard
      1 tsp.
    • Ground black pepper
      a pinch
    • Pimenton
      ¼ tsp.

    Garlic roasted broccolini

    • Ingredients
      Amount
    • Olive oil
      3 Tbsp.
    • Garlic, sliced
      2 Tbsp.
    • Broccolini, blanched, chopped
      2 cups
    • Salt and ground black pepper
      a pinch
    • Marjoram, minced
      1 tsp.

    • Ingredients
      Amount
    • Ricotta, fresh
      ½ cup
    • Lemon, juice of
      1 Tbsp.
    • Seed bread, sliced, toasted
      as needed
    • Maldon salt
      as needed
    • Chive, minced
      as needed

    Method

    Egg spread:

    1. Peel the hard boiled eggs and place the yolk in a stand up mixer in a bowl fitted with a paddle. Set aside the egg whites for another use.
    2. To the yolks, add the mayonnaise, mustard, and pepper; mix on medium speed until smooth. Add the pimenton to the egg yolk mixture and mix until well combined; scrape down the sides and whip until smooth. Remove mixture with a rubber spatula and set aside for assembly.

    Garlic roasted broccolini

    1. In a small cast iron pan, add the olive oil and garlic, and cook over medium heat until just heated through and just starting to color. Add the broccolini, and salt and cook for a few minutes. Add the marjoram and deglaze with a splash of water and remove from the heat.
    2. Mix the ricotta with the lemon juice until combined.

    Assembly

    1. Spread a small amount of the egg spread on the toasted seed bread, then top with the cooked broccolini, a little fresh ricotta, Maldon salt, and chives.