Savory Bacon & Crab Bread Pudding Benedict

Ingredients

• 1 strip bacon chopped
• 3 cups unseasoned bread cubes dry
• 1 tablespoon butter 
• 1 pinch cayenne pepper to taste
• 0.3 cup chicken broth as needed
• 1 large eggs 
• 2  eggs 
• 1 tablespoon tarragon fresh chopped
• 2 servings salt and ground pepper fresh to taste
• 0.3 cup heavy cream 
• 0.3 cup knorr hollandaise sauce 
• 0.5  juice of lemon juiced
• 1 teaspoon lemon zest fresh
• 4 ounces lump crab meat fresh
• 0.3 cup onion minced
• 0.3 cup bell pepper red minced
• 1 teaspoon vegetable oil 
• 0.5 tablespoon distilled vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• ramekin

Directions

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.
5. Remove excess oil from skillet and discard.
6. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
7. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
8. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
9. Stir in 1 egg, lemon juice, tarragon, and lemon zest.
10. Mix in crabmeat, salt, black pepper, and cayenne pepper.
11. Spoon
12. Mixture into perpared ramekins and bake in a preheated oven until topsare golden brown, about 20 minutes.
13. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg.
14. Garnish with cayenne pepper.