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
Butter four 1 1/2 cup gratins and set them on a sheet tray. Preheat the oven to 375 degrees.
Except for the eggs combine all the shirred egg ingredients. Season them and toss to combine.
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.
Slide the gratins into the oven. Set a timer for 15 minutes.
While the eggs are baking make the Hollandaise.
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.
You can do this two ways, you can use a double boiler or you can do it like I do.
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.
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.
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.
Top them with Hollandaise and a sprinkle of minced parsley and serve.