Easy Eggs Benedict with a Twist (No Poaching Required)

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This easy Eggs Benedict recipe takes the classic brunch favorite and makes it simple to serve a crowd. Wrapped in a flaky, golden pastry, it’s a fuss-free way to enjoy all the flavors of Eggs Benedict without having to poach a single egg.

eggs benedict braid on a baking sheet with fruit slices

a slice of eggs benedict braid on a plate

Table of Contents

Puff Pastry Braid

This Easy Eggs Benedict Breakfast Braid is eggs Benedict made simple. It is a fun and delicious twist on the classic recipe. Instead of the traditional toasted English muffin, this eggs Benedict variation is made with fluffy scrambled eggs, Canadian bacon, and a homemade Hollandaise sauce, wrapped in a buttery puff pastry and baked until golden and flaky.

It has all the same flavors you love: rich, savory, and slightly tangy, but in an easier-to-make form. The secret to this recipe is the frozen puff pastry, which makes this recipe super simple to make. Whether it’s for a holiday brunch or a cozy weekend breakfast, this creative variation makes the classic feel brand new.

Tips for Success

Don’t overfill the braid. If the pastry is too full, it can cause the braid to split open or, worse yet, it can become soggy. Spread a thin, even layer over the pastry for the best results.

Use a pizza cutter for even strips. Using a pizza cutter to cut strips in the pastry is a quick way to get clean, even strips.

Sprinkle chives after baking. This little step makes a big difference in taste and presentation.

Ingredients & Estimated Cost:

Recipe Cost: $10.28

Per Serving: $1.71

Here is everything you need to make this recipe, as well as a few simple substitution recommendations.

a collage with ingredients for holladaise sauce on one side and ingredients for eggs benedict braid on the other side with text overlay

Large eggs (9 – $1.76): The egg yolks provide the base of the sauce, while the remaining eggs provide a good source of protein for the filling.
Lemon juice (1 tablespoon – $0.03): White wine vinegar will have a similar effect and can be used as a substitute.
Salt (3/4 teaspoon – $0.01): Use kosher or sea salt to enhance the overall flavor of the dish.
Dijon mustard (¼ teaspoon – $0.05): Adds a slight tang to the sauce, but you can use yellow mustard as an alternative for a milder taste.
Cayenne pepper (A dash – $0.01): Paprika or chili powder will also work.
Unsalted butter (½ cup + 1 Tbsp – $0.84): You can use salted butter instead, just be sure to reduce the amount of added salt to balance the flavors.
Pepper (¼ teaspoon – $0.01): Adds a mild kick to the dish.
Frozen puff pastry (1 sheet – $3.12): Crescent rolls can be rolled out flat to one sheet if you do not have a puff pastry.
Canadian bacon (6 slices – $3.48): Ham would be a great substitution.
Fresh minced chives (2 Tbsp – $0.97): Parsley would work as an alternative, or omit the chives if you do not have any.
Water (1 teaspoon – $0.00): Brushed over the top of the pastry with an egg before baking, which helps the puff pastry get golden brown and helps the layers get perfectly crispy.

The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs.

How To Make Eggs Benedict Breakfast Braid

Make the sauce, cook the eggs, spread the mixture over the pastry, braid the strips, and bake. Let me show you how.

Add the hollaindaise sauce ingredients to a blender and blend on high until combined.
In a pot, melt the butter over medium-high heat.
Whisk together five eggs, salt, and pepper in a bowl.
place them in the skillet to cook until barely set before pouring in the Hollandaise sauce.
Roll out the pastry into a 12×10-in rectangle and layer the bacon and egg mixture down the center of the rectangle. Sprinkle with chives.
Prepare the braid by cutting 1/2 -inch wide strips on each long side.
Starting at one end, fold alternating strips at an angle across the filling and pinch ends to seal. Brush the egg wash over the braid.
Bake at 375 degrees for 20-25 minutes. Let it stand for 5 minutes before cutting and enjoying!

a collage showing how to make eggs benedict by braiding the strips of puff pastry, brushing on the melted butter, baking the eggs benedict

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Eggs Benedict Breakfast Braid

Recipe Cost 10.28

Serving Cost 1.71

Author Jess Jankowski

Course Breakfast

Cuisine American, French

This easy Eggs Benedict recipe wraps all the classic flavors in a flaky, golden pastry braid. It's perfect for serving a crowd without poaching a single egg.

Servings: 6 people

Prep Time 20

Cook Time 20

Total Time 40

Equipment

blender
large skillet
whisk
rimmed baking sheet
pairing knife
pastry brush

Ingredients

HOLLANDAISE SAUCE:

3 large egg yolks
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Dijon mustard
Dash cayenne pepper
½ cup unsalted butter melted

BRAID:

1 tablespoon unsalted butter
6 large eggs divided
½ teaspoon salt
¼ teaspoon pepper
1 sheet frozen puff pastry thawed
6 slices Canadian bacon
2 tablespoons fresh minced chives divided
1 teaspoon water

US Customary – Metric

Instructions

MAKE HOLLANDAISE SAUCE:

In a blender, combine the first five Hollandaise sauce ingredients. Blend on high until combined. While blending, gradually add in the melted butter through the feed tube in a steady stream until combined. Set aside.

MAKE 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 Hollandaise sauce.
On a lightly greased baking sheet, roll out the pastry into a 12×10-in. rectangle.
Layer the Canadian bacon and egg mixture down the center of the 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° for 20-25 minutes or until golden brown and eggs are completely set. Let stand for 5 minutes before cutting.
Sprinkle with remaining chives. Serve.

Video

Notes

Storage Tips

STORE: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

FREEZE: Because of the nature of Hollandaise sauce, we do not recommend freezing this recipe.

Nutrition

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Eggs Benedict Braid Recipe FAQs

Can I make this breakfast braid ahead of time?

Yes, it can be made ahead of time; you would want to loosely cover the braid with plastic wrap while it is in the fridge. You can make it the night before.

How do I get that shiny golden finish on top?

Don’t skip the egg wash step before baking. This is the trick for getting that beautiful golden sheen.

Can I add vegetables or cheese to the filling?

I think spinach, bell peppers, or some shredded cheddar cheese would all be delicious additions.

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a slice of eggs benedict braid on a baking sheet