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Eggs Benedict Brunch Braid

I make this ahead and serve it for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, encased in puff pastry to create a beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. If you prepare it ahead of time, wrap it tightly so the pastry doesn't dry out, and brush strudel with egg wash just before baking. Add 20 minutes to baking time if strudel is frozen. —Sarah Strohl, Commerce Township, Michigan
  • Total Time
    Prep: 45 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 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
  • BRAID:
  • 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

Directions

  • Preheat oven to 375°. In a blender, combine the first 5 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 5 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 Canadian bacon and the egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.
  • On each long side, cut 1/2-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid.
  • Bake until golden brown and eggs are completely set, 20-25 minutes. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.
Nutrition Facts
1 slice: 354 calories, 27g fat (12g saturated fat), 275mg cholesterol, 523mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 10g protein.
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Reviews

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Average Rating:
  • Jackie
    Oct 22, 2020

    This dish is amazing. I made it for my husband for his birthday and it turned out *delicious! I was afraid it might be dry, but it wasn't at all. I think the key is not to overcook the eggs before adding the sauce. I cooked them pretty wet. Then today I made it for a brunch and I got such rave reviews. Everyone wanted the recipe. I made it half vegetarian this time. Normal way for half and oh the other side I heaped on raw baby spinach then put the egg mixture on top of that. It *also turned out delicious. It is so impressive looking, and SO easy. I find it takes way less time than the recipe said to put it together. Maybe 15-20 mins?? I think I am going to try it with salmon and spinach next.

  • SRTW
    Jan 31, 2015

    I hesitate to post this rating, because others have given it such positive reviews. I followed this recipe to the letter and it had absolutely no taste of the typical hollandaise sauce associated with Eggs Benedict. In fact, there wasn't much taste at all. Maybe I should have made an additional batch of the sauce to serve over it after it came out of the oven. The only reason I gave it 2 stars was because, tasteless as it was, it was edible. I will not be making it again. Really disappointed as I was hoping to serve my best friend something akin to her favorite brunch/breakfast, Also, I am curious as to the reference above stating it was in Taste of Home Winning Recipes 3 2012. I have several Taste of Home Contest Winning Recipes books, including 2012, but I've never heard of "3".

  • SaceyK1
    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.

  • tmagnolia
    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.