Bell Pepper Ham Eggs with Roasted Scallion Parmesan Crisp and Red Curry Creme

     During recent years, the better Las Vegas buffets have been serving some stylish breakfast food.  Many people only picture a big pan of scrambled eggs, when thinking about breakfast buffet quality.  The classy trend in Las Vegas is to offer composed petite individual portion presentations of very nice egg entrees.
     Classy Las Vegas buffet food can be compared to a full scale gourmet tasting event.  The food is that good!  The reputation that Las Vegas had a few decades ago for the cliche "Yellow Sauce or Brown Sauce" style buffet food is a thing of the past.
     This is the first time that I tried baking eggs in a non-stick silicone mold.  This technique was not hard for me to figure out and do correctly on a first attempt.
     I made parmesan crisps many years ago at a star rated French restaurant.  I thought that a roasted scallion parmesan crisp would be nice with today's egg entree.  Believe it or not, this is an easy recipe to make!
   
     Roasted Scallion Parmesan Crisp:
     Place a 6"x6" piece of parchment paper on a baking pan.
     Lightly brush the papaer with unsalted butter.
     Scatter a few very thin sliced green onion threads on the center of the paper.
     Bake the green onion threads in a 325º oven for a few minutes,  till they just start to turn a golden color.
     Remove the pan from the oven.
     Sprinkle a thin layer of finely grated parmesan cheese over the green onion threads.
     Immediately place the pan back into the 325º oven.
     Bake till the parmesan cheese turns a light golden brown color.
     Use a thin cake spatula to loosen the "crisp" from the parchment paper, while it is warm.
     Set the parmesan crisp and pan aside where it will not be damaged.    

     Bell Pepper Ham Eggs:
     The technique of loosely cooking half of the eggs with the ham and peppers will keep the ham and peppers from settling to the bottom of the baking mold, while the egg entree is baked.  The ham and peppers will remain in suspension if this step is done! 
     Heat a non-stick saute pan over medium/medium low heat.
     Add 3 pats of unsalted butter.
     Add 2 tablespoons of minced ham.
     Add 2 tablespoons of minced green bell pepper.
     Whisk 2 eggs in a mixing bowl.
     Add 1/2 of the whisked eggs to the ham and pepper mixture in the pan.
     Scramble the eggs, ham and peppers together, till they become cooked very loose and runny.
     Place the partially cooked runny egg mixture into the mixing bowl with the uncooked whisked egg.
     Add 2 to 3 drops of lemon juice.  (This will keep eggs from turning gray.)
     Mix the ingredients together.
     Lightly brush a non-stick silicone baking mold with melted unsalted butter.
     Place the baking mold on a roasting pan.
     Pour the egg mixture into the mold.
     Cover the baking mold with a parchment paper lid that is brushed with melted butter.
     Bake the eggs in a 325º oven, till they become firm and fully cooked, but not browned.  (about 10 minutes)
     While the eggs are baking, the sauce and pepper strips can be made!

     Red Bell Pepper Strips:
     Saute a few thin julienne sliced red bell pepper strips in unsalted butter over medium/medium low  heat.
     When the pepper strips become cooked al dente, set them aside on a dish.
     Keep the peppers strips warm on a stove top.
   
     Red Curry Creme:
     Heat a small sauce pot over medium/medium low heat.
     Add 1/2 cup of cream.
     Add 1 teaspoon of red curry paste.
     A sea salt and white pepper.
     Simmer and reduce the sauce, till it becomes a medium cream sauce consistency.
     Set the sauce aside.
   
     Bell Pepper Ham Eggs with Roasted Scallion Parmesan Crisp and Red Curry Creme:
     When the bell pepper ham eggs become baked firm and with no brown highlights, remove the baking mold from the oven.
     Flip the baking mold onto the center of a plate.
     Cut a small slit on the edge of the top of the eggs for the roasted scallion parmesan crisp to fit in.
     Insert the roasted scallion parmesan crisp vertically into the eggs.
     Spoon the red curry cream sauce onto the plate around the eggs.
     Place a few of the red bell pepper strips on the sauce and on top of the eggs.
     Place a few cilantro leaves on the eggs.
   
     Eggs with bell pepper and ham is a familiar breakfast flavor.  The spicy red curry cream adds a broad range of spice flavors.  The roasted scallions in the parmesan crisp adds an interesting crunch to this egg recipe.  Yum!  ...  Shawna