Eggs Benedict Brunch Braid

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Eggs Benedict Brunch Braid
Prep Time
45 min
Cook Time
20 min
8 servings
Recipe by: Taste of Home Magazine

Add a twist to your traditional Eggs Benedict with this brunch braid!


  • 3 Eggland’s Best egg (large), 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 Eggland’s Best eggs (large), 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


Serving Size
24 g
  Saturated Fat
13 g
254 mg
601 mg
9 g
Dietary Fiber
12 g

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.

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.

On a lightly greased baking sheet, roll out pastry into a 12×10-in. rectangle.

Layer the Canadian bacon and egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.

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.

Bake at 375°F for 20-25 minutes or until golden brown and eggs are completely set.

Let stand for 5 minutes before cutting. Sprinkle with remaining chives and enjoy!

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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