Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Hangtown Fry
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- #16442
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 slices bacon
5 large eggs
1 teaspoon milk
1/2 cup fresh white breadcrumbs
1/2 cup saltine crackers, ground
6 medium oysters, shucked
directions
Cook bacon in a heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain.
Pour 2 Tbsp drippings from the skillet into a small bowl. Wipe skillet clean. Whisk 1 egg and milk in small bowl to blend.
Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate.
Heat vegetable oil in same skillet over high heat. Add oysters and saute about 30 seconds per side. Transfer to plate.
Whisk remaining 4 eggs in bowl to blend. Heat 1 Tbsp reserved fat in medium nonstick skillet over medium heat.
Place 2 bacon slices off center in skillet, laying slices parallel and about 1" inch apart. Pour 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes).
Using a spatula, fold omelette in half. Cover and cook until omelette is set(about 2 minutes). Slide off onto plate. Repeat for second omelette.
Recipe Source: Blue Bell Cafe, Placerville, CA
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 7, 2007
I've always wanted to try Hangtown Fry. Made this according to recipe except I cooked oysters like I would fry - let sit in oil until brown on one side then turn and brown other side. Next time I will use one more oyster so bacon is completely covered. This is excellent dish.