Eggs Benedict Brunch Braid
Add a twist to your traditional Eggs Benedict with this brunch braid!
Make This Recipe
- 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
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 12x10-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!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||13 g|