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
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
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.