Eggs Benedict Brunch Braid Recipes

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EGGS BENEDICT BRUNCH BRAID



Eggs Benedict Brunch Braid image

I make this ahead and serve it for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, encased in puff pastry to create a beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. If you prepare it ahead of time, wrap it tightly so the pastry doesn't dry out, and brush strudel with egg wash just before baking. Add 20 minutes to baking time if strudel is frozen. -Sarah Strohl, Commerce Township, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 354 calories, Fat 27g fat (12g saturated fat), Cholesterol 275mg cholesterol, Sodium 523mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

EGGS BENEDICT



Eggs Benedict image

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Steps:

  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  • Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

BACON-AND-EGG BRAID



Bacon-and-Egg Braid image

Pillsbury™ Crescent Dough Sheet provides a simple addition to this flavorful braid made with bacon and eggs - perfect for a warm breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

5 slices bacon
1 medium onion, finely chopped (1/2 cup)
6 eggs
1/4 cup mayonnaise
1/4 teaspoon red pepper sauce, if desired
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4 cup shredded sharp Cheddar cheese (3 oz)

Steps:

  • Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
  • In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
  • On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
  • With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
  • Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.

Nutrition Facts : Calories 403, Carbohydrate 17 g, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 775 mg

SCRAMBLED EGG BRUNCH BREAD



Scrambled Egg Brunch Bread image

Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

Provided by tiberlady

Categories     Breakfast and Brunch     Eggs

Time 55m

Yield 6

Number Of Ingredients 12

2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1 egg, separated
7 eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
  • Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
  • Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
  • Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
  • Bake in preheated oven until golden, 25 to 28 minutes.

Nutrition Facts : Calories 557.6 calories, Carbohydrate 32.1 g, Cholesterol 292.5 mg, Fat 36.9 g, Fiber 0.2 g, Protein 21.7 g, SaturatedFat 14.1 g, Sodium 1144.8 mg, Sugar 7.2 g

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