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Overhead picture of a slice of the eggs Benedict breakfast braid.
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5 from 11 votes

Eggs Benedict Breakfast Braid

Make this delicious, guest-worthy Eggs Benedict Breakfast Braid for holiday breakfast, brunch, brinner, or anytime! It costs $5.27 to make; that’s just 88¢ per serving! 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, French
Keyword: eggs
Servings: 6 people
Calories: 532kcal
Cost: $5.27


  • blender
  • large skillet
  • whisk
  • rimmed baking sheet
  • pairing knife
  • pastry brush



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


  • 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



  • 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.


  • 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.
    Mix the eggs with the hollandaise sauce.
  • On a lightly greased baking sheet, roll out the pastry into a 12x10-in. rectangle.
    Stretch the dough out into a rectangle.
  • Layer the Canadian bacon and egg mixture down the center of the rectangle; sprinkle with 1 tablespoon chives.
    Layer the canadian bacon, egg mixture, and chives into the center of the dough.
  • 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.
    Cut the dough into strips.
  • Whisk remaining egg and water; brush over braid.
    Fold the pieces of dough over each other to form a braid.
  • Bake at 375° for 20-25 minutes or until golden brown and eggs are completely set. Let stand for 5 minutes before cutting.
    The braid right out of the oven.
  • Sprinkle with remaining chives.
    Sprinkle the braid with chopped chives, slice, and serve.


Calories: 532kcal | Carbohydrates: 20g | Protein: 18g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 363mg | Sodium: 739mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1017IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg