CHEF JOHN DORU'S RECIPE

Chef John Doru's Recipe image

Provided by Pat Duran

Categories Eggs

Time 50m

Number Of Ingredients 18

1 Tbsp butter
3 c dry bread cubes
1 tsp vegetable oil
1 slice bacon,chopped
1/4 c each minced onion, and red bell pepper
1/3 c chicken broth ,or more as needed
1/3 c heavy cream
1 large egg
1/2 medium lemon,juiced
1 Tbsp chopped fresh tarragon
1 tsp fresh lemon zest
4 oz fresh lump crab-meat
to taste kosher salt and ground black pepper
1 pinch cayenne pepper,or to taste
1/2 tsp distilled white vinegar
2 large eggs
1/4 c hollandaise sauce
1 pinch cayenne pepper, for garnish

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.