Thursday, March 22, 2012

Savory Bacon & Crab Bread Pudding Eggs Benedict – Sometimes the Best Recipes Are the Ones You Don’t Make

This incredibly delicious bacon and crab bread pudding Benedict almost never happened. The original request was for crab cake eggs Benedict, but since we’d already done crab cakes, poached eggs, and hollandaise videos, I decided to go in another direction, while still somewhat honoring the aforementioned food wish.

It’s one of the best decisions I’ve ever made, and that includes growing the mustache. Not only do I think this is far superior to crab cake eggs Benedict, it’s way easier, and you get a lot more mileage out of the same amount of crab.

I only used four-ounces of crab, which would have made just two small crab cakes. Here it was enough for two large ramekins that seemed to be loaded with crab. Instead of just sitting on top of the English muffin, the crab flavor permeated the bread cubes during the baking time, and the results were spectacular.

This would certainly make any brunch special, especially a Mother’s Day brunch, which will be here before you know it. So, whether you’re desperately trying to finally gain your mother’s approval, or just want something awesome for breakfast, I hope you give this a try soon. Enjoy!

Ingredients for 2 portions (I used 10 oz ramekins):
3 cups small dry bread cubes or plain croutons
1 tsp vegetable oil
1 strip bacon, sliced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/3 cup chicken broth or water (more as needed)
1/3 cup cream
1 tsp fresh lemon zest
juice of 1/2 lemon
1 tbsp fresh chopped tarragon
1 large egg 
4 oz fresh crab meat
salt and pepper to taste
cayenne to taste
2 or 4 poached eggs
1/4 cup hollandaise sauce

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