Chef John Dorus Recipes
CHEF JOHN DORU'S RECIPE
Savory Bacon and Crab Bread Pudding Eggs Benedict by Chef Doru. John says," This is a great recipe to serve for Mother's Day. Smoky bacon and sweet crab make this bread pudding a flavorful twist on a classic Eggs Benedict. Try this elegant dish for breakfast or brunch."
Provided by Pat Duran
Categories Eggs
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400^. Butter the insides of 2-10-oz. ramekins and place on a baking sheet. Place bread cubes into a large bowl,set aside.
- 2. Heat oil in a large skillet over medium heat, cook and stir chopped bacon until browned and almost crisp 5-6 minutes. Remove excess oil from skillet and discard. Stir in onion , cook for 2 minutes. Stir in red pepper , stir for 1 minute. Add chicken broth and heavy cream;cook until mixture begins to simmer,about 1-2 minutes.
- 3. Pour cream mixture over bread cubes and mix well until all liquid is absorbed. Stir in the egg, lemon juice, tarragon and lemon zest. Mix in crab-meat, salt, pepper and cayenne.
- 4. 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.
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