a delicious martini with a taste of the season. Grab a lounge chair and shake things up!
| Prep Time: | 25 mins |
| Cook Time: | 23 mins |
| Total Time: | 48 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon butter
- 3 cups dry bread cubes
- 1 teaspoon vegetable oil
- 1 strip bacon, chopped
- ¼ cup minced onion
- ¼ cup minced red bell pepper
- ⅓ cup chicken broth, or more as needed
- ⅓ cup heavy cream
- 1 large egg
- ½ lemon, juiced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon fresh lemon zest
- 4 ounces fresh lump crabmeat
- salt and fresh ground pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ tablespoon distilled white vinegar
- 2 eggs
- ¼ cup hollandaise sauce
- 1 pinch cayenne pepper, for garnish
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
- Place bread cubes into a large bowl, set aside.
- 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.
- Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
- Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
- Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
- Stir in 1 egg, lemon juice, tarragon, and lemon zest.
- Mix in crabmeat, salt, black pepper, and cayenne pepper.
- 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.
- If necessary, you may substitute water for chicken broth (but do not use fish stock), or plain croutons for dry bread cubes.
Nutrition Facts
| Calories | 718 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 481 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 23 g |
| Sodium | 1301 mg |
| Sugars | 5 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Here’s the deal. I am a big fan of eggs benedict. Love it! With crispy hash browns, few things are better. I made this recipe after watching the video. I used a little fresh thyme instead of tarragon, which I did not have and honestly do not care for. I tasted the finished bread pudding and was horribly disappointed. I did not like it. I did, however try some again, this time with yellow sauce (egg yolk), and it was delicious–with the reservations below. The yolk changed the flavor and texture of the bread pudding. However, it was way too rich and the recipe could easily be for four, not two. I had been tempted to add a little more crab when I made it, and was very glad that I had not. I liked it, but like standard eggs benedict more.
This was really delicious, I had leftovers and needed to sprinkle some water on it to keep from drying out while reheating in the oven. Worked out great!
Not difficult but lots of steps and dirty dishes, but worth it for a FABULOUS meal!
I made this recipe as written for brunch on a girl’s trip and it was an enormous hit! The flavors are so rich and delicious. This is definitely going to be on my holiday brunch menu!
This was an awesome brunch with roasted asparagus! I made the recipe just as written. I needed to double it and the only thing I did not double was the tarragon. I recipe make 2 large servings (could be easily 3) I used the 18.6 oz ramekins for 1 serving and had room at the top for 2 eggs and asparagus. I will definitely make again!
Elizabeth the vinegar would go in the water you poach the eggs in. I rated it only because I couldn’t post my comment without rating. I have not made it yet.
I haven’t yet but will post after.
Simply Awesome!
I made this dish exactly has written. It was amazing. My husband was very hesitant for me to make it. But loved every bite and cannot wait for me to make it again. Thanks for the great recipe.
It was great! I accidently added too much lemon juice from the fresh lemon, and had to use two slices of bacon because when cooked it shrunk a lot… But it was still amazing. Definitely making again. Except less lemon juice and more bacon.
I repeatedly, lovingly recreated this dish. Decadent, delicious, and deserving of an award.
eggsellent! I used corn bread stuffing mix instead of bread crumbs. once it was out of the oven I topped it with crab chantilly, peppered bacon strips, asparagus and 2 poached eggs with hollandaise sauce. yummmmi
One of the more complicated breakfasts I’ve made, but totally worth it! One of my wife’s favorite dishes when we go out for brunch, and this was even better. I used king crab, no substitutions.
Great recipe! I went heavy on bacon and crab and added a little more cream but turned out perfect. I also did my peppers and onion in food processor together and sauté. Love this recipe will be a family favorite
Was not a fan of the “bread pudding.” Did not feel it added anything to the dish.
This recipe is soooo delish! Did I miss something when watching the video because I am not sure when to use the distilled vinegar….please help me thanks so much
LOVED IT! Made this for an early Mother’s Day Brunch and it was devoured! This was the epidemy of brunch. It captured every flavor you could want and more. I made a couple modifications…Dungeness crab is super expensive so I used 1/2 crab and 1/2 smoked salmon. Oh my goodness, this was a super fabulous idea. I might make this with only smoked salmon next time because we loved the subtle smoky flavor it brought to the dish. Aside from this, I followed the recipe to a “T”. I will most definitely be making this one again and again! Thanks Chef John and Allrecipes!!
This is a great breakfast dish, with all the essentials in one dish. The bacon crab bread pudding mixture makes two large portions, and as the chef suggested, I topped each portion with two eggs. I did not have large ramekins and personally did not care for the “overflowing” presentation. Instead, I used two – 12 oz square (4.75 x4.75) Corningware dishes. The plus side to this was it gave the bread pudding more surface area for crunch and the eggs and hollandaise stayed contained within the dish, making eating much easier. After 20 minutes at 400 degrees my pudding was still a tad moist so I just place it under the broiler till dry (about 1 minute). I used the Blender Hollandaise Sauce also found in AllRecipes. Nice combinations of flavors and a new favorite for breakfast.
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. When they were done, I set them out, and they looked and tasted delicious!
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. It’s a rich dish so I would prefer the smaller serving.