Chef John Dorus Recipes

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.

Steps:

• Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
• Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.