Eggs Benedict Brunch Braid Recipe
Eggs Benedict Brunch Braid Recipe photo by Taste of Home

Eggs Benedict Brunch Braid Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • Dash cayenne pepper
  • 1/2 cup unsalted butter, melted
  • BRAID:
  • 1 tablespoon unsalted butter
  • 6 eggs
  • 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

Nutritional Facts

1 slice equals 354 calories, 27 g fat (12 g saturated fat), 275 mg cholesterol, 523 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. 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.
  2. 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.
  3. On a lightly greased baking sheet, roll out pastry into a 12-in. x 10-in. rectangle. Layer the Canadian bacon and egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.
  4. 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.
  5. 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

Nutritional Facts

1 slice equals 354 calories, 27 g fat (12 g saturated fat), 275 mg cholesterol, 523 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Eggs Benedict Brunch Braid

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   (2)
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MY REVIEW
Reviewed Apr. 23, 2014

I made this for a work breakfast today. I put it together last night and cooked it this morning. It was a HUGE hit! Everyone loved it, it was gone in about 10 minutes. I should have made two! Everyone commented on how light it was, almost like a quiche, so it's not a big, heavy breakfast, even with the pastry and the thick sauce. And everyone asked me for the recipe.

MY REVIEW
Reviewed Apr. 19, 2014

Very good recipe even though I forgot the chives it still was excellent. You could make this with almost any egg mixture and not go wrong. Thanks for sharing.

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