Eggs Benedict Brunch Braid

Name: Eggs Benedict Brunch Braid
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; 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

14 ingredients

6 steps

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
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

Directions

1

In a blender, combine the first five ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside.
2

For 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 sauce.
3

On a lightly greased
4

, roll out pastry into a 12x10-in. rectangle. Layer the Canadian bacon and egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives.
5

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.
6

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.