Savory Bacon and Crab Bread Pudding Eggs Benedict

Savory Bacon and Crab Bread Pudding Eggs Benedict

10
Chef John 21287

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

Ingredients

48 m {{adjustedServings}} servings 717 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 481 mg
  • 160%
  • Sodium:
  • 1223 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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 perpared ramekins and bake in a preheated oven until topsare golden brown, about 20 minutes.
  11. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Footnotes

  • Cook's Note:
  • If necessary, you may substitute water for chicken broth (but do not use fish stock), or plain croutons for dry bread cubes.
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Reviews

10
  1. 17 Ratings

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My husband loves Eggs Benedict and he rates this as a keeper. I made it for dinner as I'm not of fan of crab for breakfast. This makes 2 hearty servings so can be made into 4 smaller servings....

Oh my. This is beyond yummy! A little less tarragon next time I make it just due to personal taste.

I made it for my mother on Mother's Day and everyone loved it! This recipe is a keeper. I ran out of ramekins becasue I made such a big batch. So I baked the rest in sprayed cupcake papers. ...