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
Servings: 6 people
rimmed baking sheet
- 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
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.
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 12x10-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.
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