Eggs Cochon* Recipe

Slow-Cooking the Pork

In a large skillet, heat olive oil over medium heat. Season the pork shoulder with salt and pepper, then sear on all sides until browned. Transfer to a slow cooker and add apple cider, onion, garlic, and bay leaves. Cook on low for 6-8 hours until the pork is tender and easily shredded.

Preparing the Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Poaching the Eggs

Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide them into the water. Cook for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Making the Sauce

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk continuously until thickened. Gradually drizzle in melted butter while whisking until emulsified. Season with salt to taste.

Assembling the Dish

To serve, place a biscuit on a plate, top with shredded apple-braised pork, then carefully place two poached eggs on top. Drizzle with hollandaise sauce and serve immediately.