I make this ahead and serve this for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, which is encased in puff pastry to create beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. Cover tightly with plastic wrap so the pastry doesn't dry out. Before baking, brush strudel with egg wash. Add 20 minutes to baking time is strudel is frozen.—Sarah Strohl, Commerce Twp, Michigan
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- Dash cayenne pepper
- 1/2 cup unsalted butter, melted
- 1 tablespoon unsalted butter
- 6 large eggs, divided use
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 6 slices Canadian bacon
- 2 tablespoons minced chives, divided
- 1 teaspoon water
- In a blender, combine the first five ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside.
- For braid, in a large skillet, melt butter over medium-high heat. Whisk five eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce.
- On a lightly greased baking sheet, roll out pastry into a 12x10-in. rectangle. Layer the Canadian bacon and egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.
- On each long side, cut 1/2-in.-wide strips. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid.
- Bake at 375° for 20-25 minutes or until golden brown and eggs are completely set. Let stand for 5 minutes before cutting. Sprinkle with remaining chives. Yield: 8 servings.
Originally published as Eggs Benedict Brunch Braid in Taste of Home Winning Recipes 3 2012, p95
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