Sunday, November 14, 2010

Fusion Crab Egg Foo Young and Roasted Red Pepper Mornay

Egg foo young for breakfast! 
     I was thinking of creating a wild new egg foo young breakfast recipe for a few days.  This egg foo young recipe that I invented turned out to be very nice tasting and pretty to look at!   This is definitely a non traditional fusion egg foo young recipe.  The flavor combination is sensational!  The ball shape of this egg foo young is a traditional way of cooking egg foo young.  Most egg foo young looks like a pancake or a small frittata.
     Roasted Red Pepper Puree Recipe:  Puree a peeled and seeded roasted red bell pepper. 
     Add a little cream, sea salt and white pepper to the puree. 
     Reduce the creamed puree over medium heat in a sauce pot till the puree is a thin medium consistency. 
     Pass the puree through a fine sieve.
     Place the roasted red pepper puree into a squirt bottle.
     Set the puree aside and keep it warm.
     Mornay Sauce Recipe:  Heat a splash of dry white wine and some cream in a sauce pot over medium heat. 
     When the sauce becomes hot, stir in a little bit of blonde roux. 
     Add some gruyere cheese and a pinch of white pepper while stirring. 
     Reduce the sauce slightly while stirring till it becomes a light medium consistency. 
     Set the sauce aside and keep it warm.
     Ball Style Egg Foo Young Recipe: Saute a few red bell pepper strips with oil in a saute pan over medium high heat till they are lightly caramelized.  Season the peppers with sea salt and black pepper.  Set the peppers aside. 
     Scramble two eggs with couple pinches of corn starch in a mixing bowl. 
     Add a pinch of five spice powder.
     Add a pinch of garlic powder and minced ginger. 
     Add a generous handful of broccoli sprouts. 
     Add a handful of shredded crab meat. 
     Heat some oil in a saute pan over medium heat. 
     Spoon a little bit of the egg foo young mix into the hot oil. 
     When the eggs are almost cooked, place another spoonful of the egg mix in the pan beside the first one. 
     Roll the first cooked spoon of egg mix on top of the second with a rubber spatula. 
     Keep adding uncooked egg mixture piles and keep rolling the half cooked spoonfuls of egg mix together in the pan till a ball shape starts to form. 
     Repeat these steps till a large ball shaped egg foo young is formed. 
     Place the pan with the egg foo young into a 350 oven to finish cooking for about 5 to ten minutes. 
     Assembly:  Place the pepper strips on the center of the plate. 
     Spoon some of the the mornay sauce around the pepper strips. 
     Set the egg foo young ball on top of the pepper strips. 
     Spoon a little bit of mornay sauce over the egg foo young. 
     Use a squirt bottle to pour the roasted pepper puree over the egg foo young and the mornay sauce on the plate. 
     Drag a knife tip through the two sauces on the plate in a decorative style. 
     Sprinkle thin sliced green onions over the plate.
     Delicious!  The broccoli flavor of the sprouts and crab go well together.  Mild sweet red bell pepper puree is very nice with eggs.  The light mornay sauce is excellent with all the ingredients on this plate.  I always seem to cook a nice breakfast that is never boring.  This fusion breakfast recipe is an exciting start to a day!  YUMMY! ...  Shawna

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