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Eggs Benedict Brunch Braid Recipe

Eggs Benedict Brunch Braid Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 45 min. Bake: 20 min.

Makes: 8 servings

I make this ahead and serve it for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, which are encased in puff pastry to create a 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 if strudel is frozen. —Sarah Strohl, Commerce Twp, Michigan

Ingredients

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 12x10-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.
VIEW DIRECTIONS
Originally published as Eggs Benedict Brunch Braid in Taste of Home Winning Recipes 3 2012, p95

Nutritional Facts

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

Reviews

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".

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.

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.

Reviews

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".

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