Eggs Benedict Brunch Braid

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

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

Make This Recipe

Ingredients

  • 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

Braid:

  • 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

Preparation

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!

Nutrition

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

Learn More
Information per Serving
Serving Size 1
Calories 300
Fat 24 g
Saturated Fat 13 g
Cholesterol 254 mg
Sodium 601 mg
Carbohydrates 9 g
Dietary Fiber trace
Protein 12 g