Combination plate of three signature eggs Benedict dishes: Bayou Shrimp, Eggs Cochon and Chicken St. Charles
Brilliant Brunch Benedicts
Ruby Slipper | Based in New Orleans
Marla Chua
Why settle for one brunch favorite, when you can up the flavor ante with three? That’s the culinary thinking behind The Trifecta, a combination plate that showcases a trio of eggs Benedict variations on housemade buttermilk biscuits and is considered the signature dish of brunch concept Ruby Slipper. “Each offers a unique culinary journey that captures the essence of Southern comfort,” says Marla Chua, culinary operations partner at Ruby Slipper Restaurant Group.
The first Benny of The Trifecta is the Bayou Shrimp, which sees sautéed Gulf shrimp and pork tasso paired with a Creole tomato sauce, poached egg and fried green tomato. The second, Eggs Cochon, features slow-cooked, apple-braised pork topped with the classic poached egg and hollandaise. Finally, the Chicken St. Charles stars a crispy fried chicken breast with a poached egg but swaps the hollandaise for a signature tasso-cream sauce. “The Trifecta exemplifies the true essence of Ruby Slipper, where each bite tells a story of the brand’s passion for brunch, Southern flair and soulful creativity,” says Chua.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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