San Francisco Hangtown Fry (Oyster Omelet)

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READY IN: 20mins
SERVES: 1
YIELD: 1 omelet
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
  • In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
  • Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
  • Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
  • When it is totally set, lay the bacon over the top.
  • Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
  • Garnish with herb sprigs and serve with Tabasco.
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