Savory Crab Bread Pudding Eggs Benedict

  





Ingredients

• 1 tablespoon butter 
• 3 cups dry bread cubes 
• 1 teaspoon vegetable oil 
• 4 strips bacon, chopped 
• 2 tablespoons of garlic, minced 
• 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
• pepper
• 1 pinch cayenne pepper
• 1/4 cup hollandaise sauce 1 pinch cayenne pepper, for garnish

 
  



























Poached Eggs

• 1/2 tablespoon distilled white vinegar 
• 2 egg
• water

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 prepared ramekins and bake in the preheated oven until tops are golden brown, about 20 minutes.
11. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat.
12. Pour in vinegar, reduce heat to low, and simmer.
13. Crack 1 egg into a small bowl; holding the bowl just above the surface of the simmering water, gently slide the egg into the water. Repeat with the remaining egg.
14. Poach both eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes.
15. Remove eggs with a slotted spoon, dab on a kitchen towel to remove excess water, and transfer to a warm plate.
16. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.