- 1/4 pound (1 stick) unsalted butter
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 2 1/2 teaspoons salt
- 3/4 teaspoon cayenne
- 2 bay leaves
- Two 28-ounce cans crushed tomatoes
- 1 tablespoon chopped garlic
- 2 tablespoons bleached all-purpose flour
- 1/4 cup water
- 2 1/2 pounds medium-size shrimp peeled and deveined
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup chopped green onions or scallions (green part only)
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon distilled white vinegar
- 16 large eggs
- 1 loaf (12 to 14 inches long) French bread, cut crosswise into sixteen 1/4-inch-thick slices and lightly toasted
- Hollandaise Sauce
In a large saucepan, melt the butter over medium heat. Add the onions, bell peppers, and celery and season with 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. Cook, stirring, until the vegetables are wilted, about 10 minutes. Stir in the bay leaves, tomatoes, garlic, and 1/2 teaspoon of the salt. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, for about 35 minutes, stirring occasionally.
Combine the flour and water in a small bowl and whisk to blend. Add the tomato mixture and continue to cook for 4 to 6 minutes, stirring occasionally.
Season the shrimp with the remaining 1 teaspoon salt and 1/4 teaspoon cayenne. Add to the pan along with the Worcestershire and hot sauce and cook over medium heat until the shrimp turn pink and curl slightly, 4 to 6 minutes. Stir in the green onions and parsley. Keep warm over very low heat.
To poach the eggs, pour cold water into a 10-inch sautÈ pan to a depth of about 2 inches. Bring to a simmer, then reduce the heat so that the surface of the water barely shimmers. Add the vinegar. Break 4 of the eggs into individual saucers, then gently slide them one at a time into the water and, with a large spoon, lift the white over the yolk. Repeat the lifting once or twice to enclose each yolk completely in the white. Poach until the whites are set and the yolks feel soft when touched gently, 3 to 4 minutes. Repeat the process until all of the eggs are used. You may have to add more water to keep the depth at 2 inches, but remember, the water must be simmering before adding the eggs. The eggs can be poached ahead of time and kept in a shallow pan of cool water. Reheat the eggs by slipping them into boiling water for about a minute.
To serve, arrange 2 slices of the toasted bread in the center of each serving plate. Remove the bay leaves and spoon equal amounts of the shrimp Creole over the bread. With a slotted spatula, gently lift the eggs out of the water, let them drain for a few seconds, and transfer 2 eggs to top each shrimp Creole serving. Drizzle with the hollandaise sauce and serve immediately.