Ruby Slipper, Lafayette louisiana

Live the life your jealous of...

First things first: let’s talk about the butter. Whatever cow is behind this glorious creation must be living its best life—probably on a lush, stress-free pasture where the grass is greener and the sun shines a little brighter. I wouldn’t be surprised if it came from an Amish farm where the cows are serenaded daily and churn their own butter. Whatever the secret is, it works —this butter elevated every bite to divine status.

I ordered “The Peacemaker,” which lets indecisive brunchers like me have their cake and eat it too. You get to pick two half-orders of their signature benedicts. I went with the Eggs Cochon and the Chicken St. Charles—because why not pair pork with more pork and fried chicken? It’s brunch, not a wellness retreat.

Now, let’s dive into the sauces—aka the holy grail of the dish. One had Ruby Slipper’s hollandaise, the other was drenched in a pork tasso cream sauce, both unapologetically rich with butter and heavy cream (bless them). The flavors? Bold, balanced, and unforgettable.

Confession time: I had never tried tasso before and worried it might blow my taste buds away with heat. Spoiler alert—it didn’t. What it did do was add a smoky, savory kick that turned the cream sauce into something magical. Tasso, for the uninitiated, is a highly seasoned, smoked cut of pork—usually shoulder or butt—used in Cajun and Creole dishes. It’s not a solo act, more of a background singer that steals the show. I loved it so much I’m now on a mission to find some locally and experiment like a mad brunch scientist.

Let’s not ignore the chicken in the Chicken St. Charles. This wasn’t some sad, overcooked afterthought. No, this was a golden, deep-fried boneless breast of greatness that practically did a mic drop on top of my biscuit. Crispy on the outside, juicy on the inside—exactly what chicken dreams are made of.

Speaking of biscuits... wow. These buttery, fluffy, in-house beauties were made with