Eggs Cochon Recipe

Lastest Updated April 22, 2024
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Eggs Cochon has been many Americans’ favorite breakfast (or brunch). It combines poached eggs, pulled pork, biscuits, and sauce, creating a flavorful and fulfilling meal, let alone its deliciousness.

It is easy to find Eggs Cochon on the menu of many breakfast/brunch restaurants. But have you ever thought of making it by yourself at home?

Let me tell you some benefits of making food at home. Homecooked food is normally cheaper than restaurant food. Homemade meals are also a good way to bring the family together. Plus, you can control the portion easier, avoiding unnecessary food waste.

So are you ready to have some fun in your kitchen, like preparing Eggs Cochon for your family this weekend? If yes, follow me to explore the best recipe for this stunning and tasty dish.

Eggs Cochon

Have You Tried Eggs Cochon Before?

If you have not known Eggs Cochon before, this is a small sandwich dish made of fluffy buttermilk biscuits topped with flavorful Cajun pulled pork, a poached egg, and finished with Hollandaise sauce. Trust me! This combination can melt in your mouth!

Egg Cochon is a specialty of New Orleans. It is a perfect Sunday brunch dish or a special occasion breakfast.

In fact, Eggs Cochon is a yummy variation of Eggs Benedict that originated in New York. Therefore, these two delicacies share some similar ingredients, like poached eggs and Hollandaise sauce.

Moreover, Cochon de Lait is delicious pulled pork. It is prepared with a homemade spice rub that adds so much flavor to the meal. The meat is cooked by slow braising for hours until it begins to fall apart into small pieces.

Most of the components can be made in advance so that you don’t have to work too much when you want to make this dish.

Here is an easy-to-follow guide for home making of this delicious Egg Cochon recipe.

Tools And Ingredients

There are 4 main things to prepare in this recipe, including

  • Buttermilk biscuits
  • Cochon de Lait (Cajun pulled pork)
  • Poached eggs
  • Hollandaise sauce
Poached Eggs

Different foods require different tools and ingredients to make. So you will need:

1. Buttermilk Biscuits

Egg Cochon is made with store-bought buttermilk biscuits, but you can also use English muffins or other types of bread, even waffles.

It is only important that the bread is covered with aromatic pulled pork and a poached egg, drizzled with Hollandaise sauce.

2. Cochon de Lait (Cajun Pulled Pork)

Cochon De Lait

This flavorful Cajun pulled pork, prepared with a homemade spice rub, will easily become a family favorite for a Sunday meal. It can be cooked in an Instant Pot or a slow cooker, but I chose a more traditional method, roasting the meat in the oven with a ceramic casserole.

As it takes a few hours to cook, it is better to prepare it a day or two in advance.

Tools

What you should prepare to make Cajun pulled pork, including

  • Ceramic casserole
  • A large deep dish
  • Two forks
Ceramic Casserole

Ingredients For Cajun Pulled Pork

  • Pork – For this recipe, you will need a large piece of meat (around 1,200-1,300g) of pork leg or shoulder.
  • Garlic – Adding a few cloves of garlic to enhance the overall flavor.
  • Herbs and Spices – This recipe uses Creole seasoning, but you can make it yourself. It includes black pepper, dry oregano, dry thyme, paprika, basil, parsley, and salt.
  • Oil – Olive oil is the best choice, but you can use any mild-flavored oil you like.
  • Vinegar – Apple cider vinegar is the best option for this pulled pork recipe
Cajun Pulled Pork

3. Poached Eggs

Poached Egg

Poached eggs are important ingredients of the Eggs Cochon recipe, which must be prepared on the same day. Moreover, please remember: when you prepare it, the yolk still remains liquid, so it should not be left in the boiling water for more than 3 minutes.

Tools

What you should prepare to make this poached eggs recipe

  • Deep pot
  • Slotted spoon (or small strainer)
  • Two bowls
  • Three smaller bowls
Deep Pot

Ingredients For Poached Eggs

  • Eggs – Only use fresh eggs because they can form a nice poached egg shape. Fresh eggs have firmer whites and simply hold their spherical shape better.
  • Vinegar – Adding one tablespoon of light-colored vinegar does not flavor the egg but helps keep the egg white together. You can use any kind of white vinegar, for example, apple cider vinegar.
  • Ice and cold water – With ice and cold water in a bowl, you can quickly cool the egg when you remove it from the boiling water. This will keep the egg yolk runny.
Ingredients For Poached Eggs

4. Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is another component that must be prepared on the same day. This sauce is one of the five main French sauces, including egg yolks, lemon juice, butter, and water. These ingredients are cooked over low heat and whisked to form a creamy and thick sauce.

Tools

What you should prepare to make this Hollandaise sauce

  • Stovetop pan – medium size
  • Kitchen whisk
  • Two bowls
  • One small bowl
Kitchen Whisk

In the stovetop pan, you will prepare your Hollandaise sauce. Using the kitchen whisk, you will mix the products in one bowl, and you need the other bowl for the butter. In the small bowl, you will separate the egg yolks.

Ingredients For the Hollandaise Sauce

  • Eggs – Use only fresh eggs, preferably organic. Use the yolks only to thicken up the sauce better.
  • Butter – Unsalted butter is best for the sauce. This is a key ingredient to thicken the sauce so it can come out with a nice consistency.
  • Lemon – Use the fresh juice of a squeezed lemon. Lemon juice’s acid content can help the egg yolks absorb butter’s fat.
  • Dijon mustard – Dijon mustard adds a great flavor to the sauce.
  • Salt and Paprika – These spices will flavor the sauce. If you like the hot taste, add cayenne pepper instead of paprika.
Ingredients Hollandaise Sauce

How To Make Eggs Cochon

Below are 3 main parts of making different foods, including Cajun pulled pork, poached eggs, and Hollandaise sauce.

For Making Cajun Pulled Pork

Step 1: Mix Ingredients (Except Pork)

Mix Ingredients

Mix all the dry spices together with the finely chopped garlic, parsley, and basil in a bowl. Add the apple cider vinegar as well as the olive oil.

To mix the ingredients well, you can use a food chopper. If you don’t have one, just chop the garlic, parsley, and basil and mix everything well with a fork.

Step 2: Rub The Mixture Over Pork

Rub the spice mixture over the pork carefully (make sure it covers all the sides of the meat)

Rub The Mixture Over Pork

Step 3: Cook The Pork

Pour half a cup of water into the bottom of the ceramic casserole and place the pork on it. Cover a dish and cook it in the oven until the meat is very tender (about 5 hours), or until the pork is falling apart.

Step 4: Shred The Cooked Pork

Once cooked, shred the meat with two forks into bite-sized pieces to get this mouth-watering pulled meat. Toss well with the sauce left in the casserole. In this recipe, you only need 1 cup of shredded pork.

Shred The Cooked Pork

For Making Poached Eggs

Step 1: Boil Water In A Pot

Use a deep pot to boil water.

In the meantime, crack an egg into one of the large bowls and, using a slotted spoon, strain the egg from the liquid white. Transfer the egg to one of the small bowls. Repeat this for the remaining eggs.

Boil Water In A Pot

Step 2: Create A Vortex To Make Poached Eggs

Add vinegar to the boiled water, stir it to form a vortex.

Add one egg to the middle of the vortex and cook the egg for 3 minutes.

Create A Vortex

Step 3: Remove The Egg From A Pot

Use a slotted spoon to remove and transfer the poached egg to the ice and cold water bowl. Please leave it in the bowl for a few seconds, then remove and serve.

Remove The Egg From A Pot

Step 4: Repeat The Same Process

Repeat steps 2 and 3 for the remaining eggs.

How to Make Hollandaise Sauce

Step 1: Separate Egg Yolks

First, you need to separate the yolks from the eggs – add the yolks to a small bowl and save the whites for another recipe.

Separate Egg Yolks

In one of the larger bowls, place the separated egg yolks and add the water, lemon juice, Dijon mustard, salt, and paprika and whisk together until well combined.

Larger Bowls

Step 2: Cook It On Stovetop With Other Ingredients

Transfer the mixture to the stovetop pan and add the melted butter.

Place stovetop pan over medium-low heat, whisking the sauce vigorously until the melted butter creates a frothy mixture. Keep whisking the sauce until it lightens in color.

Cook It On Stovetop

Step 3: Turn Off The Heat Once The Sauce Is Thickened

Turn Off The Heat

Remove it from the heat right away once the sauce is thickened.

Extra Tips

I hope these extra notes will help you achieve the best Eggs Cochon home.

For Cajun Pulled Pork

A ceramic and deep casserole is ideal to slow-roast the meat in the oven. With the help of a deep dish, you can easily shred the meat right from the casserole dish.

For Poached Eggs

The poached egg is easier to prepare if the pot is deeper. The pot, with a capacity of 2.5 – 3 liters, is a good option. On the other hand, you can use a small strainer to drain the liquid part of the egg if you do not have a slotted spoon.

You also need several bowls in different sizes to store the eggs separately. In the small bowls, you will place the already drained eggs.

One large bowl is used to strain the eggs. You also need to prepare another big bowl to chill the eggs by filling the bowl with ice and cold water so that you can quickly chill the egg when you remove it from the boiling water. This trick will keep the yolk runny.

For The Hollandaise Sauce

The above instruction is the traditional method of making the sauce. A quicker and easier method is to put all the ingredients (except the butter) in a blender until they are blended. Then slowly add the heated butter, and blend them until you have a thick sauce.

You can use different methods to make Hollandaise sauce. The important thing is that at the end, you have a thick and light-colored sauce for your Egg Cochon.

Instructions For Serving Eggs Cochon

You now have all the components you need to make Egg Cochon. It’s time to put them together to serve this delicious dish.

Step 1: Warm Biscuits And Pulled Pork

As biscuits are store-bought ones and pulled pork can be made in advance, you need to reheat them before combining them with other foods.

Step 2: Assemble Components

Once you have poached eggs and Hollandaise sauce, start assembling the Eggs Cochon. Cut one buttermilk biscuit in half. On each half, place pulled pork, a poached egg on top, and drizzle with hollandaise sauce, respectively.

Assemble Components

Step 3: Garnish Your Dish

You can sprinkle parsley on top to make your Eggs Cochon more colorful and attractive

Garnish Your Dish
Eggs Cochon Recipe

Eggs Cochon Recipe

The Eggs Cochon recipe is certainly not an everyday breakfast, it takes time and good planning, but making it for a special occasion or a family Sunday breakfast is worth it.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 1640kcal

Ingredients

  • 2 buttermilk biscuit

Cochon de Lait (Cajun pulled pork) made from

  • 1200 grams pork leg
  • 1.5 tsp salt
  • 3 cloves of garlic
  • 1 tsp black pepper
  • 2 tsp dry oregano
  • 2 tsp dry thyme
  • 2 tsp paprika
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 5 tbsp apple cider vinegar
  • 3 tbsp olive oil

Poached eggs made from

  • 3 eggs
  • 1 tbsp apple cider vinegar
  • Ice cubes and cold water

Hollandaise sauce made from

  • 2 egg yolks
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 0.5 tbsp Dijon mustard
  • 0.25 tbsp salt
  • 0.25 tbsp paprika
  • 0.5 cup butter (about 80g)

Garnish (optional):

  • Chopped parsley

Instructions 

For Making Cochon de Lait (Cajun pulled pork)

  • Mix herbs and seasonings to create a spice mixture
    Mix Ingredients
  • Rub the mixture over the pork. Make sure it covers all sides of the meat.
    Rub The Mixture Over Pork
  • Add half a cup of water to the bottom of the ceramic casserole, then place the pork on the dish. Cover and cook it in the oven until tender (about 5 hours or more, as long as the pork meat is falling apart).
    Pork In The Oven
  • Use 2 forks to shred the meat.
    Shred The Cooked Pork

For Making Poached Eggs

  • Boil the water
  • Crack an egg into one of the large bowls. Use a slotted spoon (or a small strainer) to strain the egg from the white liquid. Transfer the egg to one of the small bowls. Repeat the same process for the remaining eggs.
    Boil Water In A Pot
  • Once the water is boiled, add and stir vinegar into the water to create the vortex.
  • Add one egg to the center of the vortex and cook it for 3 minutes.
    Create A Vortex
  • Once the poached egg is formed, use a slotted spoon and transfer it to a bowl filled with ice cubes and water.
    Remove The Egg From A Pot
  • Repeat the same process for the remaining eggs.

For Making Hollandaise Sauce

  • Crack the eggs and separate egg yolks
    Separate Egg Yolks
  • Combine egg yolks with water, lemon juice, Dijon mustard, salt, and paprika. Give them a good whisk until blended.
    Larger Bowls
  • Mix the mixture with melted butter, then cook them over medium-low heat.
  • Whisk the sauce vigorously until the melted butter forms a frothy mixture. Keep whisking the sauce vigorously until it has lighter color.
    Cook It On Stovetop
  • Remove the sauce from the heat immediately after it thickens.
    Turn Off The Heat

Video

Notes

  • Using fresh eggs is a must. If possible, opt for organic ones.
  • You can use English muffins or waffles in place of buttermilk biscuits.
  • A ceramic casserole and deep pot are preferable for this recipe.
  • You can apply different instructions for making Hollandaise Sauce, as long as it comes out with a nice white sauce.
  • The cooking time is for preparing 3 servings.

Nutrition

Calories: 1640kcal | Carbohydrates: 14g | Protein: 77g | Fat: 140g | Saturated Fat: 56g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 60g | Trans Fat: 1g | Cholesterol: 663mg | Sodium: 3258mg | Potassium: 1399mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2674IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 7mg

Looking For A Perfect Sunday Breakfast? Eggs Cochon Is A Good Choice!

Indeed, Eggs Cochon is not a simple dish you can prepare every day, but it is perfect for a special weekend or occasion with your family and friends. So if you want to upgrade your cooking skill and breakfast/brunch menu, nothing can beat this delicacy.

Finally, I hope you will have the best time gathering with your beloved people and nice food, like this Eggs Cochon. Last but not least, please share your experience in making it and tell me how much you love it. I’d love to hear from you!

Thank you, and have a good day!

Mia Dimitrova

Mia Dimitrova

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Culinary Storytelling, Cooking-video Maker, European Food Content Creator, Bulgarian Food Evaluation Expert

Education

Sofia University “St. Kliment Ohridski”

  • Program: Bachelor of Fine Arts in Photography
  • Focus: Captured the soul of Bulgarian and European dishes, emphasizing the interrelation between visual appeal and culinary history.
    Completed a thesis titled “Bulgaria on a Plate: A Photographic Journey through our Gastronomic Legacy.”

European Culinary Arts Academy

  • Program: Certified Course in Food Styling
  • Focus: Gained expertise in presenting dishes from Bulgaria and beyond, understanding the intricacies of European culinary aesthetics.

Maria Dimitrova, or Mia, is a Contributing Writer from Sofia, Bulgaria. Her work beautifully intertwines the rich flavors of Bulgarian and European dishes with their visual storytelling, capturing the soul of each cuisine. Through engaging content and stunning photography, Maria explores the intricate relationship between food’s aesthetic appeal and cultural history.

Specializing in home cooking, food styling, and photography, she brings European culinary traditions to life, offering a unique glimpse into Bulgaria’s gastronomic heritage. Maria’s expertise highlights her deep appreciation for culinary art and invites her audience to embark on a flavorful journey through Europe’s diverse food landscape.

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