Savory Bacon and Crab Bread Pudding Eggs Benedict |
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Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 2 |
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This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it. Ingredients:
1 tablespoon butter |
3 cups dry bread cubes |
1 teaspoon 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 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 |
1/2 tablespoon distilled white vinegar |
2 eggs |
1/4 cup hollandaise sauce |
1 pinch cayenne pepper, for garnish |
Directions:
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.
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