Shirred Eggs Clemenceau

By • December 6, 2010 • 10 Comments

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Author Notes: I love this dish. It is classic brunch fair with a flair for the Holidays. I love New Orleans brunches and just can't think of anything better for the Holidays. The classic Shrimp Clemenceau contains potatoes but I just didn't want to add them to this because I thought they were to heavy. I also subbed in green onions for the peas. I think it is the use of the butter that ties this to the original and hence I thought this fit the Clemenceau tradition.thirschfeld

Serves 4

For the shirred eggs:

  • 32 raw shrimp. 26-30 size, peeled and devained
  • 1 cup white mushrooms, julienned
  • 1/4 cup green onions, minced
  • 2 teaspoons garlic, minced
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons panko bread crumbs
  • 1/4 cup parmesan, grated
  • 2 1/2 tablespoons dry white wine
  • kosher salt and fresh ground pepper
  • 8 fresh eggs

For the Hollandaise

  • 2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup melted butter, body temperature warm
  • hot sauce
  • Worcestershire sauce
  • Kosher salt and fresh ground white pepper
  • flat leaf parsley, minced, for garnish
  1. Butter four 1 1/2 cup gratins and set them on a sheet tray. Preheat the oven to 375 degrees.
  2. Except for the eggs combine all the shirred egg ingredients. Season them and toss to combine.
  3. Fan the shrimp out in the bottom of the gratins. Top each gratin with two eggs. Space them apart because if they overlap they tend to take to long to bake.
  4. Slide the gratins into the oven. Set a timer for 15 minutes.
  5. While the eggs are baking make the Hollandaise.
  6. In a large heat tolerent mixing bowl combine the yolks, lemon juice and whisk to combine. Add a splash of water and season the mix with a dash of salt and white pepper.
  7. You can do this two ways, you can use a double boiler or you can do it like I do.
  8. Turn the heat to low on you stove. While continually whisking, whisk the yolks until they start to from ribbons that trail behind you whisk. If they get to thick add a splash of hot water.
  9. Remove the yolks from the heat and place the bowl on a damp towel. This keeps the bowl from moving while you whisk in the butter. While whisking the yolks add a teaspoon of butter. Keep whisking. You are forming an emulsion so it is important to drizzle the butter slowly. Drizzle in while whisking until it is all incorporated. Add a splash of hot sauce and Worcestershire sauce and mix. If the sauce seems thick add another splash of warm water and mix. Keep the hollandaise in a warm spot.
  10. Check the shirred eggs. If they are done remove them from the oven and let them sit for a few minutes. These things are thermonuclear so a rest important if you want you guest to keep the skin on their tongues.
  11. Top them with Hollandaise and a sprinkle of minced parsley and serve.
Jump to Comments (10)

Tags: brunch, eggs, garlic, green onions, hollandaise, mushrooms, shrimp

Comments (10) Questions (0)

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Foodieflirt_headshot_black

almost 3 years ago FoodieFlirt

I made this over the weekend for a brunch and it was delicious. I suggest covering the baking dish(es) with foil before placing in the over otherwise the eggs will not cook in the 15-mins indicated - or 30-mins for that matter. After I foil wrapped the dishes and placed back in the over, the eggs were done within 5-mins.

I also tried a non-shrimp variation for those seafood haters. I used thickly sliced shavings of canadian bacon, drizzled with a little maple, added cracked pepper, mushrooms and panko like the original recipe and placed in the oven. Added hollandaise and chopped parsley upon serving.

Foodieflirt_headshot_black

almost 3 years ago FoodieFlirt

I made this over the weekend for a brunch and it was delicious. I suggest covering the baking dish(es) with foil before placing in the over otherwise the eggs will not cook in the 15-mins indicated - or 30-mins for that matter. After I foil wrapped the dishes and placed back in the over, the eggs were done within 5-mins.

I also tried a non-shrimp variation for those seafood haters. I used thickly sliced shavings of canadian bacon, drizzled with a little maple, added cracked pepper, mushrooms and panko like the original recipe and placed in the oven. Added hollandaise and chopped parsley upon serving.

Foodieflirt_headshot_black

almost 3 years ago FoodieFlirt

I made this over the weekend for a brunch and it was delicious. I suggest covering the baking dish(es) with foil before placing in the over otherwise the eggs will not cook in the 15-mins indicated - or 30-mins for that matter. After I foil wrapped the dishes and placed back in the over, the eggs were done within 5-mins.

I also tried a non-shrimp variation for those seafood haters. I used thickly sliced shavings of canadian bacon, drizzled with a little maple, added cracked pepper, mushrooms and panko like the original recipe and placed in the oven. Added hollandaise and chopped parsley upon serving.

Hilary_sp1

almost 4 years ago Hilarybee

Yum, love NOLA food.

Me

almost 4 years ago TheWimpyVegetarian

I L-O-V-E this! I'm with healthierkitchen: I pick this one too! If I came to your house for breakfast, lunch or dinner, I don't think I'd ever leave. And I think I'd have a lot of company :-)

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almost 4 years ago thirschfeld

Thanks. Well, good company is a hard thing to come by, and a treat, so you can come by anytime.

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almost 4 years ago thirschfeld

thanks healthierkitchen

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

i'm coming to your house for breakfast!

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almost 4 years ago thirschfeld

drbabs I knew you would like the NOLA connection and really is there any other place to have brunch than New Orleans.

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almost 4 years ago healthierkitchen

I pick this!