Savory Bacon and Crab Bread Pudding Eggs Benedict recipe
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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
Nutrition Info
- 717.5 caloriescarbohydrate: 43.2 gcholesterol: 481.1 mgfat: 48.7 gfiber: 3.8 gprotein: 28.9 gsaturatedFat: 23.3 gservingSize: -sodium: 1300.8 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Savory Bacon and Crab Bread Pudding Eggs Benedict
Directions
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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.