Name: Eggs Benedict Brunch Braid
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 3 large egg 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 large eggs, 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Eggs Benedict Brunch Braid

1. 3 large egg yolks -

2. 1 tablespoon lemon juice -

3. 1/4 teaspoon salt -

4. 1/4 teaspoon Dijon mustard -

5. Dash cayenne pepper -

6. 1/2 cup unsalted butter, melted -

7. BRAID: -

8. 1 tablespoon unsalted butter -

9. 6 large eggs, divided use -

10. 1/2 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 1 sheet frozen puff pastry, thawed -

13. 6 slices Canadian bacon -

14. 2 tablespoons minced chives, divided -

15. 1 teaspoon water -

How to cook deliciously - Eggs Benedict Brunch Braid

1. Stage

Preheat oven to 375°. In a blender, combine the first 5 ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside.

2. Stage

For braid, in a large skillet, melt butter over medium-high heat. Whisk 5 eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce.

3. Stage

On a lightly greased baking sheet, roll out pastry into a 12x10-in. rectangle. Layer Canadian bacon and the egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.

4. Stage

On each long side, cut 1/2-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid.

5. Stage

Bake until golden brown and eggs are completely set, 20-25 minutes. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.