Tasty Eggs Benedict with Savory Bacon and Crab Bread Pudding

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
• 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

Step 1

Heat your oven to 400°F (200°C). Butter the inside of two small ramekins and set them on a baking sheet. Toss the bread cubes into a big bowl and set them aside for now.

Step 2

In a large skillet over medium heat, cook the bacon in a bit of vegetable oil until it’s nicely browned and almost crispy, about 5 to 6 minutes. Dump out any extra oil, then add the onion and cook until it softens, roughly 2 minutes. Stir in the red pepper and give it another minute to cook.

Step 3

Pour in the chicken broth and heavy cream, letting the mixture come to a gentle simmer. Once it’s bubbling lightly, pour this creamy sauce over the bread cubes and stir well so all the bread soaks it up.

Step 4

Now, crack in one egg along with the lemon juice, tarragon, and lemon zest. Mix in the crabmeat, then season with salt, black pepper, and a pinch of cayenne for a little kick.

Step 5

Spoon the mixture evenly into your ramekins and pop them in the oven. Bake until the tops turn golden and look delicious, about 20 minutes.

Step 6

When they’re done, take the ramekins out and top each with a poached egg. Finally, drizzle hollandaise sauce over the eggs and sprinkle a bit more cayenne on top if you like a little extra heat. Enjoy!