HANGTOWN FRY RECIPES

Steps:

• Combine first 5 ingredients, beat'til yolks and whites are just mixed.
• If the oysters are large, cut into bite sized pieces.
• Pat Oysters dry, dust with flour.
• Heat a nonstick frying pan over med-high heat.
• Add butter.
• Fry Oysters 30 seconds per side.
• Add Egg mixture.
• As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
• When omelet is firm, cover with a plate, invert the omelet onto the plate.
• Garnish with Parsley and crumbled Bacon.
• This goes very well with sour dough toast.

Steps:

• Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
• Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
• Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
• Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
• Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.