Savory Bacon and Crab Bread Pudding Eggs Benedict

Name: Savory Bacon and Crab Bread Pudding Eggs Benedict
Total time: 48
Yield: 2
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

Recipe by John Mitzewich from allrecipes.com

Breakfast 48 Mins.

Ingredients

2 servings

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1 tablespoon butter
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3 cups dry bread cubes
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1 teaspoon vegetable oil
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1 strip bacon, chopped
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¼ cup minced onion
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¼ cup minced red bell pepper
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⅓ cup chicken broth, or more as needed
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⅓ cup heavy cream
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1 large egg
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½ lemon, juiced

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1 tablespoon chopped fresh tarragon
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1 teaspoon fresh lemon zest
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4 ounces fresh lump crabmeat
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salt and fresh ground pepper to taste
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1 pinch cayenne pepper, or to taste
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½ tablespoon distilled white vinegar
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2 eggs
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¼ cup hollandaise sauce
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1 pinch cayenne pepper, for garnish

Instructions

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.