Savory Bacon and Crab Bread Pudding Eggs Benedict
Ingredients
- 1 tablespoon butter
- 3 cups dry bread cubes
- 1 teaspoon vegetable oil
- 1 strip bacon, chopped
- ¼ cup minced onion
- ¼ cup minced red bell pepper
- ⅓ cup chicken broth, or more as needed
- ⅓ cup heavy cream
- 1 large egg
- ½ lemon, juiced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon fresh lemon zest
- 4 ounces fresh lump crabmeat
- salt and fresh ground pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ tablespoon distilled white vinegar
- 2 eggs
- ¼ cup hollandaise sauce
- 1 pinch cayenne pepper, for garnish
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Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
- Place bread cubes into a large bowl, set aside.
- Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
- Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
- Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
- Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
- Stir in 1 egg, lemon juice, tarragon, and lemon zest.
- Mix in crabmeat, salt, black pepper, and cayenne pepper.
- Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
- Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Source
Original recipe: View Original