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Preheat oven to 400 degrees. Butter the insides
of 2 ramekins and place on baking sheet. Cook
bacon in skillet until browned and almost
crisp. Add red pepper and cook for another 2
minutes. Add chicken broth and heavy cream and
heat until mixture begins to simmer.
Pour cream mixture over bread cubes in large
bowl and mix thoroughly until all liquid is
absorbed. Stir in 1 egg, lemon juice/zest,
salt/pepper, chopped tarragon, and cayenne
pepper.
Spoon mixture into ramekins and bake until tops
are golden brown, about 20 minutes.
Remove from oven and top each one with a
poached egg and hollandaise. Garnish with
cayenne pepper and tarragon.
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