I Am the Egg Man

Find room in your hearts (and stomachs) for these devils.

Photos by David Szymanski.


Photo by David Szymanski.

The Rumpus Room gives the devil his due with crumbled bacon, minced chives and a sprinkle of smoked paprika. (1030 N. Water St., 414-292-0100).

Photo by David Szymanski.

You’re probably used to halved deviled eggs. At Balzac, the top of the egg is snipped off and a sweet piquillo pepper-laced yolk filling stuffed inside. (1716 N. Arlington Pl., 414-755-0099).

Photo by David Szymanski.

Smoked trout is a devilishly powerful seasoning. Note the garnish of fish roe (more eggs!) on these incredible edibles from Bavette (330 E. Menomonee St., 414-273-3375).

“I Am the Egg Man” appears in the December 2015 issue of Milwaukee Magazine.

Find the December issue on newsstands Nov. 30.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.