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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
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Course: Main Course
Cuisine: American
Keyword: Eggs Cochon
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 1640kcal

Equipment

  • Ceramic Casserole
  • Dish
  • Fork
  • Slotted Spoon
  • Bowls
  • Pan
  • Whisk

Ingredients

  • 2 buttermilk biscuit

Cochon de Lait (Cajun pulled pork)

  • 2.6 pounds 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

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

Hollandaise sauce

  • 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

Garnish (optional):

  • Chopped parsley
US Customary - Metric

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.
    Repeat the same process for the remaining eggs.
    Remove The Egg From A Pot

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