Eggs and Boudin
Prep time
Cook time
Total time
This combination makes a delicious brunch dish and when served with an ice-cold mimosa, it is an elegant yet down-home Cajun occasion.
Recipe by:
Serves: 4
  • 2 cups self-rising flour, plus extra
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 2 tablespoons unsalted butter, softened
Pork Boudin
  • 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
Bacon and Eggs
  • 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
  1. Preheat the oven to 450ºF.
  2. 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.
  3. 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.
  4. 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.
Pork Boudin
  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. In a rice cooker, make the rice following the package directions and keep warm until ready to use.
  5. 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.
  6. 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.
  7. Shape the boudin into 4 (3-inch-diameter) patties about 1-inch thick.
  8. 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.
  9. For any leftovers, shape the boudin into balls, dredge in cracker crumbs, and pan-fry for a Cajun delicacy.
Bacon and Eggs
  1. 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.
  2. 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.
  3. 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.
Feel free to purchase your favorite canned biscuit dough instead of making them from scratch. If you have access to buying boudin, then you will need 2 pounds (4 links) of boudin. If in links, remove the boudin from the casing. You can order great quality pork boudin online at
Recipe by Acadiana Table at