Hearty Egg And Oyster Breakfast Omelets Recipe

1. 1

   Beat 1 egg in shallow bowl with a little salt and pepper.

2. 2

   Dip oysters in beaten egg, then in bread crumbs; saute/fry in butter till plump and golden brown.

3. 3

   Remove and drain on paper towels.

4. 4

   Put link sausages in a small heavy pan and add in a few drops of water.

5. 5

   Cover and cook slowly till browned.

6. 6

   Set aside.

7. 7

   Split lamb kidneys in half, remove membranes, then place on a rack with bacon and broil, turning once till bacon is crisp and kidneys are done to your liking.

8. 8

   Set aside.

9. 9

   Beat remaining 8 Large eggs with salt and pepper to taste.

10. 10

    Heat some butter in a medium pan and pour one fourth of egg mix into it when it's warm.

11. 11

    Arrange 2 oysters, 1 sausage, 2 kidney halves and 1 slice of bacon in the egg in pan.

12. 12

    Cook as you would any omelet, but do not roll it; then finish the last - minute cooking under the broiler.

13. 13

    Serve immediately, garnished with fresh parsley or possibly keep hot in a low oven while you cook the other three omelets.

* Per serving · 4 servings · Values may vary.

No additional tips available.