Savory Bacon And Crab Bread Pudding Eggs Benedict Recipes

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SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     Breakfast Sandwiches

Time 48m

Yield 2

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

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