San Francisco Hangtown Fry (Oyster Omelet)

1. 1

   Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.

2. 2

   In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.

3. 3

   Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.

4. 4

   Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.

5. 5

   When it is totally set, lay the bacon over the top.

6. 6

   Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.

7. 7

   Garnish with herb sprigs and serve with Tabasco.

* Per serving · 4 servings · Values may vary.

No additional tips available.