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1
Cut bacon slab in 1/2-inch pieces and saute until crisp.
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2
Drain fat and put aside.
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3
In a saute pan, melt 2 ounces of butter.
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4
Chop and add onion, mushrooms, garlic, and basil.
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5
Saute until onion is limp.
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6
Drain and add bacon.
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7
In another saute pan, melt 2 ounces of butter and add all oysters.
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8
Cover and saute until oysters firm up.
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9
Do not overcook.
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10
Drain.
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11
In a nonstick fry pan, melt 2 ounces of butter.
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12
Add eggs.
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13
With a spatula stir eggs until you see them start to set on the edges.
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14
Slowly stir in the Parmesan.
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15
Continue to cook and stir until eggs start to thicken.
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16
(The purpose is to cause the Parmesan to set in eggs and not go to bottom).
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17
Spray a 4-quart baking dish with cooking spray.
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18
Transfer eggs, oysters, and bacon/onion mix from saute pans into the baking dish and add freshly chopped green onion.
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19
Completely mix all ingredients in the baking dish.
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20
Cover the baking dish with foil and place in a preheated 400 degree F oven.
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21
After 10 minutes, remove the foil.
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22
Bake an additional 3 to 5 minutes to allow moisture to escape and the ingredients to brown slightly.
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23
Remove from oven.
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24
Serve at once.
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25
Garnish with fennel and nasturtiums.
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26
A viewer, who may not be a professional cook, provided this recipe.
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27
The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.
