Savory Bacon and Crab Bread Pudding Eggs Benedict Recipe

Savory Bacon and Crab Bread Pudding Eggs Benedict Recipe

  • 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
  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 prepared ramekins and bake in a preheated oven until tops are 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.
Recipe of the Day|