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–+ servings
a slice of the eggs benedict braid on a baking sheet
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5 from 12 votes

Eggs Benedict Breakfast Braid

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. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American, French
Keyword: eggs
Servings: 6 people
Calories: 532kcal
Author: Jess Jankowski
Cost: $10.28

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 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. 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

Serving: 1slice | 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