For my money, you can put a perfectly fried egg atop just about anything and I’d eat it. But, crown a spicy patty made of Cajun boudin and we’re talking the goose (uh, chicken) that laid the golden egg. (By the way, if you are unfamiliar with Cajun boudin sausage, then read my boudin post here.) In South Louisiana, combining eggs and boudin is a rural Cajun recipe for breakfast. Hearty country Cajun breakfasts are well known and boudin frequently competes for center of the plate with farm-fresh eggs. Yep, boudin is the perfect nest for my egg, and if you’ve never had this Cajun recipe combination, then read on.
I am inspired by restaurant chefs that take tried-and-true, down-home recipes, and reinterpret them with creative flair. Chef Justin Girouard is a great example of that. A product of Lafayette, Louisiana, Justin honed his skills cooking in the New Orleans French Quarter. He and his wife Margaret dreamed of returning to Acadiana and several years ago they converted the old Tribune Printing company building in downtown Lafayette into The French Press. A casual dining restaurant, Justin’s eatery holds several distinctions: named one of SAVEUR Magazine’s Top 100 Inspiring Places to Eat and rated as one of Urban Spoon’s Top Breakfast Restaurants in the country.
A James Beard-nominated chef, Justin is known for many things, but his Saturday and Sunday brunch is not to be missed. The one eggs and boudin dish that defines Cajun cooking and takes Cajun breakfast to a whole new level is his Sweet Baby Breesus–boudin topped with Tabasco honey butter on a buttermilk biscuit. It is a righteous Cajun recipe indeed.
Further east over in St. Martin Parish, Dickie Breaux’s Café des Amis is packing them in every weekend (Editor’s note: Café des Amis is currently closed) for his Saturday zydeco brunch. In between two-steppin’ on the dance floor, guests are downing plate-after-plate of his eggs and boudin recipe called Eggs Des Amis, a spicy boudin patty topped with two eggs.
Do you see a trend starting here? Even my friend Chef John Folse at his 5-star Restaurant R’evolution in New Orleans is serving up boudin and poached eggs with cracklins and black pepper Choron sauce at his weekend jazz brunch.
I’m on board and I proclaim “Eggs and Boudin” the new “Eggs and Bacon.” But hey, why not compromise? In the spirit of diplomacy and an acknowledgment of the culinary kinship of these three South Louisiana ingredients–why not bacon, eggs and boudin together?
Oh yeah. Brunch is served.
And if you want to learn more, take a look at this bodin-making cooking class video crafted by the folks at Small Medium Large productions; it’s the perfect introduction to the Art of Boudin.
- 2 cups self-rising flour, plus extra
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons unsalted butter, softened
- 2-pound pork roast, fat trimmed
- Water, for braising and boiling
- ½ pound pork liver
- 1 cup Louisiana long-grain white rice, such as Supreme
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- ½ tablespoon cayenne pepper
- 1 bunch green onions, diced
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- 1 pound smoked bacon
- 4 large eggs
- 4 tablespoons diced green onion tops
- Kosher salt and freshly ground black pepper
- Pinch of Acadiana Table Cajun Seasoning Blend, see recipe here
- Preheat the oven to 450ºF.
- In a large mixing bowl, sift the flour. In a separate container, add the buttermilk and whisk in the mayonnaise and 1 tablespoon of the softened butter. Make a well in the center of the flour and add the liquid. Using a spoon, slowly incorporate the flour into the wet ingredients by folding it over. Continue until it has all come together.
- Pour the contents of the mixing bowl onto a work surface sprinkled with more flour. If the dough is too wet, add a little more flour. Using your hands gently bring the mixture together and pat it down into a ½-inch-thick rectangle. Fold the dough over onto itself and pat down once again. Repeat this one more time and pat it to one-half-inch thickness.
- Using a 3-inch diameter biscuit cutter, cut out 4 biscuit rounds and move them to a baking sheet lined with parchment. Place the biscuits in the oven and bake until golden brown, about 15 to 20 minutes. Remove from the oven, split open and brush with the remaining butter. Keep warm until serving.
- Preheat the oven to 400ºF.
- In a heavy pot with tight-fitting lid, add the pork roast and fill the pot with water to a depth of 4 inches. Cover, place in the hot oven and braise the pork roast for 2 hours or until falling apart. Remove the pork from the pot reserving the cooking liquid.
- In a pot filled with water over high heat, add the liver and boil until well done, about 10 minutes. Remove and drain on a paper towel-lined plate.
- In a rice cooker, make the rice following the package directions and keep warm until ready to use.
- In a food processor pulse the meat and liver along with the yellow onions and garlic until it reaches a smooth, yet chunky consistency. Be careful not to over process to a pasty, mushy stage.
- Incorporate the cooked rice in a ratio of 80% meat mixture to 20% rice. Gradually add some of the cooking liquid until the mixture is moist. Add the Cajun seasoning, cayenne, and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate ingredients together.
- Shape the boudin into 4 (3-inch-diameter) patties about 1-inch thick.
- To keep the boudin warm without drying out, I suggest wrapping it tightly in aluminum foil and place in a slow cooker set to warm with one-half-inch of water in the bottom.
- For any leftovers, shape the boudin into balls, dredge in cracker crumbs, and pan-fry for a Cajun delicacy.
- In a large skillet over medium-high heat, add the strips of bacon and cook until crispy. Turn off the heat, remove the bacon, drain on paper towels and reserve for later. Pour off all but 2 tablespoons of the bacon fat and return the skillet to the stovetop.
- On 4 plates, add the bottom half of a biscuit, top each with 2 strips of crispy bacon, and add a warm boudin patty on top.
- When your guests are seated, turn the burner under the skillet to medium. Crack the eggs into a small bowl and add to the pan. With a spatula, remove the fried eggs from the grease and directly onto each plated boudin patty being careful not to break the yolk. Sprinkle with diced green onion tops and season the eggs with salt, pepper, and a pinch of Cajun seasoning.
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