Eggs Benedict Brunch Braid
- 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 Nellie’s Free Range 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
- 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.
1 slice: 354 calories, 27g fat (12g saturated fat), 275mg cholesterol, 523mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 10g protein.
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".
Dec 31, 1969
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.
Dec 31, 1969
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.