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Eggs Benedict Brunch Braid

Eggs Benedict Brunch Braid
TOTAL TIME: Prep: 45 min. Bake: 20 min. YIELD: 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 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

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.

Nutrition Facts

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

Reviews

Average Rating:
  • 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
    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.

  • tmagnolia
    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.

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