Jul 14 2026
Restaurants›Ruby Slipper›The Trifecta* Recipe

The Trifecta* Recipe

Inspired by Ruby Slipper
Time45m
Serves3

“Taste of Ruby" featuring our signature Benedicts: Eggs Cochon, Chicken St. Charles and Bayou Shrimp

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggs Cochon

Chicken St. Charles

Bayou Shrimp

Method

Preparation Steps

  1. 1

    Prepare the Hollandaise Sauce

    In a double boiler, whisk together egg yolks and lemon juice. Gradually add melted butter while whisking until the sauce thickens. Season with salt and pepper to taste.

  2. 2

    Poach the Eggs

    In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set and yolks are runny.

  3. 3

    Prepare the Proteins

    For Eggs Cochon, heat pulled pork in a pan. For Chicken St. Charles, grill the chicken breast and slice. For Bayou Shrimp, season shrimp with cajun seasoning and sauté until cooked.

  4. 4

    Toast the English Muffins

    Split the English muffins and toast them until golden brown.

Assembly

  1. 5

    Assemble Eggs Cochon

    On each toasted English muffin half, layer pulled pork, a poached egg, and drizzle with Hollandaise sauce. Garnish with chopped green onions.

  2. 6

    Assemble Chicken St. Charles

    On each toasted English muffin half, layer sliced grilled chicken, a poached egg, and drizzle with Hollandaise sauce. Garnish with chopped parsley.

  3. 7

    Assemble Bayou Shrimp

    On each toasted English muffin half, layer sautéed shrimp, a poached egg, and drizzle with Hollandaise sauce. Garnish with chopped cilantro.

More from Ruby Slipper