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Savory Bacon and Crab Bread Pudding Eggs Benedict
Savory Bacon and Crab Bread Pudding Eggs Benedict
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Prep Time:
25 minutes
Cook Time:
23 minutes
Total Time:
48 minutes
Indulgent crab and bacon bread pudding adds a delicious twist to Eggs Benedict. Perfect for a fancy breakfast or brunch.
Ingredients:
  • 1 tablespoon butter
  • 3 cups dry bread cubes
  • 1 teaspoon vegetable oil
  • 1 strip bacon, chopped
  • 0.25 cup minced onion
  • 0.25 cup minced red bell pepper
  • 0.33333334326744 cup chicken broth, or more as needed
  • 0.33333334326744 cup heavy cream
  • 1 large egg
  • 0.5 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
  • 0.5 tablespoon distilled white vinegar
  • 2 eggs
  • 0.25 cup hollandaise sauce
  • 1 pinch cayenne pepper, for garnish
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Grease the interior of 2 (10-ounce) ramekins with butter and set them on a baking sheet.
  • Transfer the bread cubes to a spacious bowl and leave them there.
  • In a large skillet, heat vegetable oil over medium heat. Cook and stir bacon until browned and almost crisp, about 5-6 minutes. Remove any excess oil from the skillet.
  • Saute the onion for 2 minutes until translucent, then add the red pepper and cook for 1 more minute.
  • Combine the chicken broth and heavy cream until the mixture gently simmers, about 1 to 2 minutes.
  • Drizzle the creamy mixture over the bread cubes and ensure every piece is fully coated and soaked.
  • Combine the egg, lemon juice, tarragon, and lemon zest, stirring gently until well mixed.
  • Combine the crabmeat with salt, black pepper, and cayenne pepper.
  • Transfer the mixture into the greased ramekins and bake in a hot oven until the tops turn a beautiful golden brown, around 20 minutes.
  • Take the ramekins out of the oven and add a poached egg on top of each bread pudding. Drizzle hollandaise sauce over the eggs and finish with a sprinkle of cayenne pepper for garnish.

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