Eggs Cochon – Meet this amazing benedict variation out of New Orleans…
A fluffy buttermilk biscuit topped with Cajun pulled pork, a poached egg and hollandaise sauce. Pure heaven!
Serve up this spectacular dish at your next brunch gathering and get ready for some rave reviews.
This is a special one. We first came across Eggs Cochon on our recent trip to New Orleans, at the Ruby Slipper Café. One bite and we knew we had to recreate it for GypsyPlate.
Although it might look intimidating, as there are several components, it’s well worth it. It may be the best breakfast you’ve ever eaten.
This is a mighty impressive breakfast or brunch to serve to guests, and is a great option for special occasions like Valentine’s and Mother’s Day.
Most of the components can be made ahead of time, so you don’t even have to work that hard when it’s time to eat.
What is Cochon?
Cochon de Lait is a delicious pulled pork from Louisiana. Traditionally, it was an all day pig roast event for a crowd. Now it is often found on po’ boy sandwiches in New Orleans.
The meat slowly braises for hours till it’s melt in your mouth tender, and has great Cajun flavors.
We don’t know when it first found its way onto this benedict creation, but we sure are glad it did!
Ingredients for Eggs Cochon
We used canned biscuits, but feel free to use homemade. This is the only component that needs to be made fresh the day of serving.
Cochon de Lait
Slow cooked Cajun pulled pork braised in apple cider and Creole seasoning. You can find details in our Cochon de Lait post.
As it takes several hours to cook, you will need to make this a day or two in advance. It’s a large recipe, so we had cochon po’ boys for dinner, then made the eggs cochon two days later.
Reheat the amount needed for this recipe in the microwave or on stovetop.
There are several methods to make these, we used the vortex method. Bring water and a couple tablespoons of vinegar to boil in a large pot. Reduce heat to low.
Crack an egg into a small strainer over a bowl. Jiggle it around a bit until all the liquidy egg whites have drained out, then, place the egg in a ramekin.
Stir the water into a vertex and drop the egg into the center of the vortex. Cook for 3 minutes. There is a great video showing the vortex method at Downshiftology.
If you make them in advance, after poaching, immediately transfer to an ice-water bath. Refrigerate in a container filled with cold water.
To reheat, bring a pot of water to a boil. Turn off the heat, then add the eggs. Let them sit for 30 seconds, then remove to a paper towel lined plate.
You can use store bought, but homemade is so much much better. Our Hollandaise Sauce recipe shows you two methods to make it, the traditional stovetop and the fail safe blender method.
We made ours fresh, but you can make it ahead of time. To reheat, submerge a closed container of sauce in hot tap water. Leave for 10 minutes, then stir the sauce well.
Replace the water and continue the process until the sauce has warmed.
If making all of the components, except the cochon, the day of eating, you’ll want to be well organized. We find the best order is as follows:
- Preheat the oven and start baking the biscuits.
- Strain eggs into individual ramekins and keep in the fridge (cold eggs poach better).
- Place poaching water over high heat to boil.
- While water is boiling, make hollandaise sauce according to your preferred method.
- Poach eggs.
- While eggs are poaching, reheat cochon in the microwave.
Assembling your Eggs Cochon
Whew, hard part over! Now simply assemble this gorgeous dish…
Halve the biscuits, then over each half place a pile of cochon, a poached egg, a nice drizzle of hollandaise sauce and garnish with parsley. Perfect!
Give this amazing benedict variation a try. Sure, it’s a multi day affair, but it is so worth it. Serve it to guests and get some wows, or save it for yourself on some weekend brunch.
It may not be the quick, throw it together breakfast for every day, but it can become a special occasion go-to. Be sure to let me know how you like this New Orleans special.
We hope you love it as much as we do!
Eggs Cochon, on our Gypsy Plate… enjoy!
Try these other great breakfast recipes!
Grillades and Grits
Ham and Swiss Quiche
Eggs Cochon is an amazing benedict variation out of New Orleans. A fluffy buttermilk biscuit is topped with Cajun pulled pork, a poached egg and hollandaise sauce. Pure heaven!
- 2 buttermilk biscuits
- 1 cup cochon de lait
- 4 poached eggs
- 1 batch hollandaise sauce
- Top each biscuit half with 1/4 cup cochon, one poached egg, and desired amount of hollandaise sauce. Garnish with parsley.
- Serve immediately.
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