Copycat Ruby Slipper Cafe Eggs Cochon Recipe
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| Sink your fork into buttery biscuits layered with savory pork, silky poached eggs, and rich hollandaise in this New Orleans brunch copycat. |
If you have ever sat down to brunch in New Orleans and ordered a rich, over-the-top plate of Eggs Cochon, you already know why people talk about it long after the meal is over. This copycat Ruby Slipper Cafe Eggs Cochon recipe brings that same comforting, savory brunch feeling home with tender biscuits, slow-cooked pork, poached eggs, and a creamy hollandaise-style sauce.
It is warm, buttery, meaty, and just a little indulgent in the best way. The good news? You do not need a restaurant kitchen to make it. I am breaking it down into simple steps so you can make this impressive brunch dish in your own home kitchen.
What Is Ruby Slipper Cafe Eggs Cochon?
Ruby Slipper Cafe is a well-known brunch spot that started in New Orleans after Hurricane Katrina. It built a loyal following by serving bold Southern comfort food with a fun, local feel. Their menu leans into Louisiana flavors, and that is a big reason people love it.
Eggs Cochon is one of the dishes many guests remember. It usually features a split biscuit topped with pork debris, poached eggs, and hollandaise. The word cochon means pork in French, and this dish really lets that flavor shine.
Think of it like eggs Benedict’s richer Southern cousin. Instead of an English muffin and Canadian bacon, you get a fluffy biscuit, juicy shredded pork, silky egg yolks, and a buttery sauce that drips into every bite. It is hearty, messy, and absolutely brunch-worthy.
This post shares a copycat Eggs Cochon recipe inspired by Ruby Slipper Cafe. It is not the restaurant’s actual recipe, and it is not affiliated with or endorsed by Ruby Slipper Cafe.
Why You’ll Love This Copycat Eggs Cochon Recipe
- Big brunch flavor without leaving home
- Easy step-by-step method for home cooks
- Make-ahead friendly pork for less stress
- Restaurant-style presentation that feels special
- Comfort food at its best with buttery, savory layers
I love recipes like this for holidays, birthday brunches, or lazy weekends when everyone wants something better than cereal. It looks fancy, but once you break it into parts, it is very doable.
Ingredients
Servings: 4
Prep Time: 30 minutes
Cook Time: About 3 hours 30 minutes
Total Time: About 4 hours
For the pork:
- 2 pounds boneless pork shoulder
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, optional
For the biscuits:
- 4 large buttermilk biscuits, homemade or store-bought
For the eggs:
- 8 large eggs
- 1 tablespoon white vinegar
For the hollandaise-style sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- Pinch of salt
- Pinch of cayenne pepper or paprika
- 1 to 2 teaspoons warm water, if needed to thin
Optional garnish:
- Sliced green onions
- Chopped parsley
- Extra hot sauce
- Fresh cracked black pepper
Kitchen Tools You’ll Need
- Dutch oven or heavy oven-safe pot
- Mixing bowl
- Whisk or blender
- Medium saucepan
- Slotted spoon
- Baking sheet if warming biscuits
- Knife and cutting board
If poached eggs make you nervous, do not worry. I will walk you through them. And if you still do not love that step, I have a shortcut section below.
How to Make Copycat Eggs Cochon
Step 1: Season and cook the pork
Preheat your oven to 325°F.
Pat the pork shoulder dry with paper towels. This helps the outside brown better. Rub it with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
Place a Dutch oven over medium-high heat. Sear the pork for about 3 to 4 minutes per side until browned. You are not cooking it through here. You are building flavor, like laying the first brick in a solid wall.
Pour in the chicken broth, Worcestershire sauce, and hot sauce if using. Cover the pot and transfer it to the oven.
Cook for about 3 hours, or until the pork is very tender and easy to shred with a fork.
Food safety note: Pork should reach an internal temperature of at least 145°F, but for shredded pork, you will usually cook it much higher, often around 195°F to 205°F, so it becomes fork-tender.
Step 2: Shred the pork debris
Remove the pork from the pot and let it rest for 10 minutes. Shred it with two forks.
Skim off excess fat from the cooking liquid if needed, then return the shredded pork to the pot. Stir it into the flavorful juices. This creates that tender, juicy pork topping that makes Eggs Cochon so special.
If the liquid seems too thin, simmer it on the stove for 5 to 10 minutes until it reduces slightly.
Step 3: Bake or warm the biscuits
Prepare the biscuits according to package or recipe directions. If they are already baked, warm them in a 300°F oven for about 8 minutes.
You want the biscuits warm and fluffy, not dry. Split each biscuit in half and set aside.
Step 4: Make the hollandaise-style sauce
In a heat-safe bowl, whisk together the egg yolks and lemon juice.
Set the bowl over a saucepan with barely simmering water, making sure the bottom of the bowl does not touch the water. Slowly drizzle in the melted butter while whisking constantly.
Keep whisking until the sauce thickens and looks smooth and glossy. Season with salt and cayenne.
If it gets too thick, whisk in 1 to 2 teaspoons warm water.
Food safety note: Egg-based sauces should be cooked gently and served promptly. If you want extra peace of mind, use pasteurized eggs for the hollandaise.
Shortcut option: You can also blend the yolks and lemon juice in a blender, then slowly pour in hot melted butter until thick and creamy.
Step 5: Poach the eggs
Fill a saucepan with about 3 inches of water. Bring it to a gentle simmer, not a rolling boil. Add the vinegar.
Crack each egg into a small bowl first. This gives you more control.
Use a spoon to create a gentle swirl in the water. Carefully slide in one egg at a time. Poach for about 3 to 4 minutes for a runny yolk, or a little longer if you like a firmer center.
Lift the eggs out with a slotted spoon and place them on a paper towel-lined plate.
If cooking for a group, poach the eggs ahead for 2 to 3 minutes, place them in ice water, then rewarm them in hot water for about 30 seconds just before serving.
Food safety note: Eggs should be cooked until the whites are fully set. If serving older adults, pregnant women, or anyone with a weakened immune system, consider cooking the yolks more fully.
Step 6: Assemble the Eggs Cochon
Place two biscuit halves on each plate. Spoon a generous amount of shredded pork over each biscuit half.
Top each with a poached egg. Spoon the warm hollandaise-style sauce over the top.
Finish with green onions, parsley, black pepper, or hot sauce if you like.
Serve right away while everything is warm. That first bite should be soft, rich, buttery, and full of savory pork flavor.
Approximate Nutrition Per Serving
This is an estimate for 1 serving, based on 2 biscuit halves, pork, 2 eggs, and sauce.
- Calories: 780
- Protein: 35g
- Carbohydrates: 28g
- Fat: 58g
- Fiber: 1g
- Sugar: 3g
- Sodium: 970mg
The numbers will change based on the biscuits and how much sauce you use.
Tips for the Best Homemade Eggs Cochon
- Make the pork ahead: The pork can be cooked 1 to 2 days in advance and reheated with its juices.
- Use cold eggs for poaching: They hold together better.
- Do not boil the poaching water hard: Gentle simmering keeps the eggs neat.
- Warm the plates: This helps the sauce stay silky longer.
- Serve immediately: This dish is best fresh and hot.
One little trick I use at home is to prep all the parts before I poach the eggs. That way, the eggs go on last and the whole plate hits the table warm instead of lukewarm.
Easy Shortcuts for Busy Mornings
If you want the flavor of this copycat Ruby Slipper Cafe Eggs Cochon recipe with less work, here are a few smart shortcuts.
- Slow cooker pork: Add the seasoned pork and liquid to a slow cooker. Cook on low for 8 to 10 hours or high for 5 to 6 hours, then shred.
- Use refrigerated biscuits: Store-bought buttermilk biscuits save time and still taste great.
- Swap poached eggs for fried eggs: A soft fried egg is easier and still delicious.
- Use blender hollandaise: This is one of the fastest ways to make a smooth sauce.
- Try leftover pulled pork: If you already have plain pulled pork, reheat it with a splash of broth and seasoning.
Sometimes brunch does not need to be perfect to be memorable. It just needs to be hot, tasty, and shared with people you like.
Allergy-Friendly and Diet Preference Modifications
This dish is rich and flexible, which means you can adjust it for a lot of different needs.
For gluten-free:
- Use certified gluten-free biscuits or gluten-free toast.
- Check that your Worcestershire sauce and chicken broth are gluten-free.
- Make sure any hot sauce used is gluten-free.
For dairy-free:
- Use dairy-free biscuits made with plant-based butter and dairy-free milk.
- Replace butter in the sauce with a good plant-based butter. The texture may be slightly different, but it can still work.
- Taste and adjust lemon and seasoning, since dairy-free butter varies in saltiness.
For egg-free:
- This one is harder because eggs are central to the dish.
- You can use the pork over biscuits and top with a dairy-free white gravy instead of hollandaise.
- If needed, use a plant-based egg substitute for a breakfast-style plate, though it will not mimic poached eggs closely.
For lower-carb:
- Serve the pork and eggs over sautéed spinach or roasted cauliflower instead of biscuits.
- Keep the hollandaise, since it is naturally low in carbs.
For paleo:
- Serve the pork and poached eggs over roasted sweet potato rounds or garlicky greens.
- Use a paleo-friendly hollandaise made with compliant butter or ghee.
- Skip the traditional biscuits.
For vegetarian:
- Replace the pork with sautéed mushrooms, smoked jackfruit, or a vegetarian sausage crumble.
- Mushrooms are especially good because they bring a savory, almost meaty bite.
For lighter portions:
- Use one egg per serving instead of two.
- Use smaller biscuits or split one biscuit between two people.
- Spoon on less hollandaise and add fresh herbs for brightness.
If you cook for a family with mixed needs, this kind of recipe works well as a build-your-own brunch bar. Put the biscuits, pork, eggs, and sauce out separately and let everyone make their own plate.
What to Serve with Eggs Cochon
- Crispy breakfast potatoes
- Fresh fruit salad
- Cheesy grits
- Sautéed greens
- Orange juice or strong coffee
If you want that full brunch restaurant feel, serve it with potatoes and coffee and call it a day. No one will complain.
Storage and Reheating
Pork: Store leftover pork in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until it reaches 165°F.
Biscuits: Store separately and warm before serving.
Hollandaise-style sauce: This sauce is best fresh. If needed, keep it warm for a short time over very low heat. I do not recommend long storage because the texture can break.
Poached eggs: These are best made fresh, though you can briefly store and rewarm them as mentioned above.
Frequently Asked Questions
Can I use pulled pork from the store?
Yes, but choose one without a sweet barbecue sauce. This dish tastes best with savory pork.
What if I cannot poach eggs?
Try soft fried eggs or even basted eggs. You still get that lovely yolk without the stress.
Can I make Eggs Cochon ahead?
You can make the pork and biscuits ahead. The sauce and eggs are best closer to serving time.
Is this the original Ruby Slipper recipe?
No. This is a homemade copycat version inspired by the dish.
Final Thoughts
This copycat Ruby Slipper Cafe Eggs Cochon recipe is one of those brunch dishes that feels extra special from the first forkful. The buttery biscuit soaks up the pork juices, the egg yolk runs into the layers, and the hollandaise ties it all together. It is rich, comforting, and full of Southern brunch charm.
If you make it, I would love to hear how it turned out for you. Did you stick with poached eggs, or did you go with an easier fried egg version? Did you make homemade biscuits or use a shortcut? Leave a comment and share your twist. And if you know someone who loves New Orleans brunch, send this recipe their way.
Disclaimer
This recipe is a copycat recipe inspired by Eggs Cochon from Ruby Slipper Cafe. It is not the actual restaurant recipe, and no knowledge of the original proprietary recipe is implied. This post is not affiliated with, endorsed by, or
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