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1
Lay the bacon on an aluminum-foil-lined baking sheet.
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2
Place in the cold oven, then turn the oven on to 400F, and set the timer for 20 minutes.
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3
Soak the oysters in the buttermilk for 30 minutes in the refrigerator.
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4
In the meantime, melt the butter in a large saute pan over medium-low heat.
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5
Whisk the eggs with the arugula, Tabasco, and half-and-half.
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6
Season with salt and pepper and then pour the mixture into the pan.
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7
Grab a wooden spoon and start stirring.
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8
You will be tempted to turn the heat up, but dont.
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9
If you keep stirring the eggs at a medium-low temperature they will produce the creamiest, most delicious eggs youve ever had.
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10
It should take 8 to 10 minutes to set into small curds, but they will still have lots of moisture.
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11
Look for creamy, barely set eggs.
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12
When the eggs are done, place them at the back of the stove to keep warm.
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13
When the bacon has finished cooking, remove it from the oven and set aside to drain on a paper-towel-lined plate.
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14
Drain the oysters and discard the buttermilk.
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15
Place the panko on a plate and dredge the oysters, coating them well on both sides.
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16
In a fresh saute pan over high heat, add the vegetable oil.
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17
Pan-fry the oysters until they brown on one side, 1 to 2 minutes.
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18
Then flip them and cook just 30 seconds more on the other side.
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19
Serve each person a piece of toast and top with eggs, 2 slices of bacon, and a fried oyster or two.
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20
Garnish with a lemon wedge.
