Recipe by Pierre Dance
Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the 'Hangtown Fry'. If you've never tried this delight, please do so. Elegance can be complicated but it can also be simple. In this case it's simple.
Top Review by jneumanbeck
This is the tastiest Hangtown Fry I've ever made. My husband and I both like them, and often eat them when we can find them in restaurants. I've made them before a few times, but this recipe is the best
- 2 eggs
- 1 tablespoon milk
- 1⁄4 teaspoon salt
- 1 dash fresh ground black pepper
- 1⁄8 teaspoon freshly ground nutmeg
- 1⁄3 cup oyster
- 1⁄4 cup flour
- 1 tablespoon butter, i use ghee
- 1 tablespoon parsley, finely chopped
- 3 slices thick deli bacon, fried crisp and crumbled
Directions See How It's Made
- Combine first 5 ingredients, beat'til yolks and whites are just mixed.
- If the oysters are large, cut into bite sized pieces.
- Pat Oysters dry, dust with flour.
- Heat a nonstick frying pan over med-high heat.
- Add butter.
- Fry Oysters 30 seconds per side.
- Add Egg mixture.
- As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
- When omelet is firm, cover with a plate, invert the omelet onto the plate.
- Garnish with Parsley and crumbled Bacon.
- This goes very well with sour dough toast.