Fusion Crab Egg Foo Young and Roasted Red Pepper Mornay

A fusion style egg foo young for breakfast, lunch or dinner!
  
     I was thinking of creating a wild new egg foo young breakfast recipe for a few days.  This fusion egg foo young recipe turned out to be very nice tasting and interesting 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 an old traditional way of cooking egg foo young.  Most egg foo young entrees look like a pancake or a small frittata, but many Chinese chefs do make ball shaped egg foo young.
     The ingredients of the egg foo young are not too far from traditional.  The French sauces are what makes this egg foo young a fusion entree.
  
     Roasted Red Pepper Puree Recipe:
     Puree 1 peeled and seeded roasted red bell pepper.
     Place the roasted red pepper puree into a small sauce pot.
     Add 2 ounces of cream.
     Add sea salt and white pepper.
     Place the sauce pot over medium low heat.
     Simmer and reduce the creamed roasted red pepper puree, till the puree becomes a medium thin sauce consistency.
     Pour the puree through a fine mesh strainer into a container.  Press as much of the puree through the strainer as you can.
     Place the roasted red pepper puree into a plastic squirt bottle.
     Keep the roasted red pepper puree warm on a stove top.
  
     Mornay Sauce Recipe:
     This is a simple modern reduction style mornay sauce.  A classic mornay sauce is made from a sauce supreme.
     Heat a sauce pot over medium/medium low heat.
     Add 1 cup of dry white wine.
     Simmer and reduce the wine by half.
     Add 3/4 cup of cream.
     When the sauce starts to simmer, add 2 ounces of grated gruyere cheese, while constantly stirring.
     Stir till the cheese melts into the sauce.
     Add 1 pinch of white pepper.
     Simmer and reduce the sauce, till it becomes a medium thin sauce consistency.
     Keep the mornay sauce warm over very low heat.
  
     Sauteed Red Bell Pepper Strips:
     Heat a saute pan over medium heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 small handful of red bell pepper strips.
     Saute the pepper strips, till they become lightly caramelized.
     Season the pepper strips with sea salt and black pepper.
     Keep the sauteed red bell pepper strips warm on a stove top.
   
     Ball Style Crab Egg Foo Young Recipe:
     Place 2 eggs in a mixing bowl.
     Add 1 teaspoon of corn starch.
     Add 1 pinch of five spice powder.
     Add 1 pinch of garlic powder.
     Add 1/2 teaspoon of minced ginger.
     Whisk the egg mixture till it is blended.
     Add 1/2 cup of broccoli sprouts.
     Add 4 ounces of shredded snow crab meat.
     Mix the ingredients together
     Heat a non-stick saute pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Spoon 1 ounce of the egg foo young mixture 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 portion of cooked egg mixture on top of the second raw portion with a rubber spatula.
     Repeat these steps, till a ball shape egg foo young forms.
     Note:  Once you start this procedure of making a ball shaped egg foo young, it will be easy to get the feel of how to roll the cooked eggs onto the uncooked eggs to create a ball shape.  If you have ever rolled a snowball in snow to make a bigger snowball when making a snowman, then gathering the eggs into a ball shape will come easy!
     After the ball shape egg foo young is formed, place the pan with the egg foo young into a 300 oven to finish cooking for 5 to 8 minutes.
  
     Fusion Crab Egg Foo Young and Roasted Red Pepper Mornay:
     Place the sauteed pepper strips on the center of the plate.
     Spoon some of the the mornay sauce on the plate 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 paint 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 manner.
     Sprinkle thin sliced green onions over the egg foo young and the sauce on the plate.
  
     The broccoli flavor of the sprouts and crab go well together.  The sauces are a nice match.  I always seem to cook a nice breakfast that is never boring.  This fusion breakfast is an exciting start to a day and this entree can also be served for lunch or dinner.  Yum!  ...  Shawna