Friday, May 24, 2013

Savory Bacon And Crab Bread Pudding Eggs Benedict

I saw this on the allrecipes Roku channel.  I thought it looked like my kind of recipe and the chef on the video said that it was one of the best things he had, had in a long time.  Now, I have always thought of allrecipes as for your average cook.  I thought of it as a collection of recipes that either instructed one on how to make a basic dish or how to make that known dish a little different.  (like with this Benedict over a bread pudding.)  Since I love crab, hollandaise and eggs, I figured this would be a slam dunk.  That was not exactly the case.  While the finished product wasn't terrible, it wasn't a "jump up and down meal," and that was from my husband, the person who liked the dish best.  I thought it ok, but was really annoyed with the way the recipe was written.  I know how to make Hollandaise and poach eggs, but "Hollandaise" and "poached eggs" as ingredients is kind of BS.  I can only assume they thought I would buy one of those horrid packets and make instant hollandaise.  (ewww)  Now, I did have time to make a hollandaise and poach eggs while they were baking, and I was having a frustrating time with the kids and the timing of their activities, but I still think my criticism is valid.  The site is supposed to be informative.  Ok rant over;).  It was not the steaming pile of poo I am treating it like.  I would rather not spend all the calories on something that didn't make me jump up and down.  The boy said 2, my husband said 3 and I was thinking 2.5 stars.  It funny how often I am thinking the average of their scores.  So, 2.5 stars it is.


Savory Bacon And Crab Bread Pudding Eggs Benedict

 
1 Tbl butter
3 Cup dry bread cubes
1 Tsp vegetable oil
1 strip bacon chopped
1/4 Cup minced onion
1/4 Cup minced red bell pepper
1/3 Cup chicken broth or more as needed
1/3 Cup heavy cream
1 large egg
1/2 Iemon juiced
1 Tbl chopped fresh tarragon
1 Tsp fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 Pinch cayenne pepper or to taste
1/2 Tbl distilled white vinegar
2 eggs
1/4 Cup hollandaise sauce
1 Pinch cayenne pepper for garnish
1.Preheat oven to 400 degrees F (200 degrees C).
2.Butter the insides of 2 (10-ounce) ramekins and place on a baking
sheet.
3.Place bread cubes into a large bowl, set aside.
4.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.
5.Stir in onion and cook for about 2 minutes. Stir in red pepper and
cook for an additional minute.
6.Stir in chicken broth and heavy cream; cook until mixture begins to
simmer, about 1 to 2 minutes.
7.Pour cream mixture over bread cubes and mix thoroughly until all
liquid is absorbed.
8.Stir in 1 egg, lemon juice, tarragon, and lemon zest
9.Mix in crabmeat, salt, black pepper, and cayenne pepper.
10.Spoon Mixture into perpared ramekins and bake in a preheated oven
until topsare golden brown, about 20 minutes.
11.Remove ramekins from oven and top each bread pudding with a poached
egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.


1 comment:

  1. Holy crap that looks and sounds incredibley, great idea :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete