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Braided Holiday Brunch Loaf

by

Total Time: 60

Yield: 2 loaves

It'll look as though you spent hours, but in truth it's really just fancy scrambled eggs folded into dough.


See the original story featuring this recipe, including photos of step-by-step instructions -- Easy, Elegant Holiday Recipes.

Braided Holiday Brunch Loaf
Photo/Art by keller+keller

Ingredients:

  • 1/4 stick (2 tablespoons) unsalted butter
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, seeded and diced into 1/4-inch pieces
  • 4 strips cooked bacon or ham, chopped
  • 1 dozen eggs
  • 2 scallions, finely chopped
  • 8 ounces cream cheese, cut into small pieces
  • 1/2 cup shredded mild cheddar or Monterey Jack cheese
  • 1 egg white
  • 1 teaspoon water
  • Flour for surfaces
  • 2 sheets frozen puff pastry, defrosted

Instructions:

In a large saute pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.


In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).


Heat oven to 375 degrees. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle. Place on a baking sheet lined with parchment or Silpat.


Trim pastry by cutting off the top corners and cutting 6-7 angled strips, each 1-inch wide by 2 1/2-inches long (see photos in the original article link in the recipe intro). Spoon half of the egg mixture into the center then fold the bottom flap up and over the filling. Braid by folding the strips alternately towards the center, overlapping them as you go. Brush with egg wash.


Repeat the process with the other pastry sheet, then bake 25-30 minutes, or until browned.

Updated Thursday, October 11th, 2007
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4 Responses to Braided Holiday Brunch Loaf

  1. charyl ryan February 6, 2008 at 11:23 am #

    I excluded the potatoes and the loaf still came out fabulous. Loved it! We’re in Europe Denmark and it felt so good to be able to make something incredible tasting and comforts of New England…

  2. Lee Crocker December 19, 2008 at 5:02 am #

    I have made this recipe numerous times throughout the year. It never fails to please! I have served it at morning meetings as well as to the men in our various work parties. It is easily grabbed by the hand and eaten on the go. You have to try it!!

  3. Victoria May 1, 2013 at 8:41 am #

    Can’t figure out how to cut the dough??? Can someone post a photo or drawing on how to cut the dough before filling it?
    One loaf feeds 2 folks?
    Thank you!

  4. Aimee Seavey May 1, 2013 at 8:52 am #

    Hi Victoria – in the recipe you’ll see that we mentioned you can see photos of how to braid the loaves in the original article the recipe appeared in. You can get to it here http://www.yankeemagazine.com/article/features/occasion. Servings will depend on if the loaf is the main meal or part of a larger brunch, but the recipe makes 2 loaves. Thanks!

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