Ingredients
3 large egg yolks1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon Dijon mustardDash cayenne pepper1/2 cup unsalted butter, meltedBRAID:1 tablespoon unsalted butter6 large eggs, divided use1/2 teaspoon salt1/4 teaspoon pepper1 sheet frozen puff pastry, thawed6 slices Canadian bacon2 tablespoons minced chives, divided1 teaspoon water
Preparation
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.
