EQUIPMENT:
- 2, 10-ounce ramekins
- Large bowl
- Large skillet
INGREDIENTS:
- 4 ounces fresh lump crabmeat
- 1 package bacon
- 3 cups bread, cut into cubes
- 3 eggs
- ½ lemon, juiced
- 1 tsp fresh lemon zest
- 1 large white onion, minced
- ¼ cup minced red bell pepper
- ¼ cup hollandaise sauce
- ⅓ cup chicken broth
- ⅓ cup heavy cream
- ½ Tbsp distilled white vinegar
- 1 Tbsp butter
- 1 tsp olive oil
- 1 Tbsp chopped fresh tarragon
- Salt and fresh ground pepper to taste
- 1 pinch cayenne pepper, for garnish
DIRECTIONS:
- Preheat the oven to 400 degrees Fahrenheit.
- Butter the inside of the ramekins and place on the baking sheet. Set aside.
- Place the bread cubes into a large bowl. Set aside.
- In the large skillet, heat the oil until hot. Add the bacon and cook on medium heat until browned and almost crisp (about 5 minutes). Remove the bacon from the pan, mince it, and set it aside.
- Remove the excess oil from the skillet. Over medium heat, stir in the onion and cook until translucent (about 2 minutes). Stir in the red pepper and cook for one additional minute.
- Stir in the chicken broth and cream, cooking over medium heat until simmering (about 2 minutes).
- Pour the cream mixture over the bread cubes. Mix thoroughly until all the liquid is absorbed.
- Stir in one of the eggs, lemon juice, lemon zest, and tarragon.
- Stir in the crab, bacon, salt, and pepper.
- Spoon the bread pudding mixture into the ramekins. Bake until golden brown (about 20 minutes).
- While the bread pudding is cooking, poach each of the two remaining eggs. Set aside, keeping warm.
- To serve, remove the pudding from the ramekins and top each with a poached egg. Serve with hollandaise sauce and cayenne garnish. Enjoy!
SEAFOOD USED IN THIS RECIPE:
