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What: In this popular brunch dish, poached eggs are served atop shredded, melt-in-your-mouth roasted pork and gravy-soaked homemade biscuits, usually with a dollop of hollandaise on top. Heavy, yes, but it will satisfy your soul as only slow-roasted pork for breakfast can.

Where: It’s a splurge, but Commander’s Palace (1403 Washington Ave.), in the Garden District, is so worth it. The restaurant often has this dish on its brunch menu (the menus change frequently, so call to check that it’s still available). In the take we tried, the biscuits were black pepper and rosemary, the gravy was dotted with mushrooms, and the hollandaise was made with bourbon and bacon fat.

When: Brunch: Sat, 11:30am-12:30pm, and Sun, 10:30am-1:30pm. Both are jazz brunches—fun times to visit here.

Order: As a brunch prix fixe, you can get this dish with two other courses for $34 (or as part of the Jazz Brunch special, with a Bloody Mary, for $42); however, menu items change seasonally, so check ahead of time. Round the meal out with turtle soup for your first course and the delicious bread pudding soufflé for dessert.

Good to know: 90% of the ingredients used at Commander’s Palace comes from within 100 miles.

Alternatively: Popular breakfast spot The Ruby Slipper Cafe (multiple locations, including downtown in the CBD at 200 Magazine St., map) has “eggs cochon” on its all-day-every-day breakfast menu.