For cooked oyster lovers: Hangtown Fry
This is a fabulously rich weekend brunch meal.
Ingredients
4 streaky bacon rashers
6 - 8 fresh large oysters
1 tbspn plain flour
sea salt and pepper
1 beaten egg for coating
2 tbspn fine dry breadcrumbs
2 tbspn butter
6 eggs, beaten
1 tspn finely chopped parsley
Method
Fry the bacon in a non-stick pan until crisp. Remove and set aside.
Coat each oyster in flour, sea salt and pepper, then in the beaten egg, then in the breadcrumbs. Melt 1 teaspoon butter in the pan and fry the oysters lightly until golden, turning once. Drain on paper towel and wipe the pan clean.
Beat the 6 eggs with some salt and pepper. Add the remaining 1 tspn butter to the pan, pour in the eggs and stir briskly for 30 seconds.
Stop stirring and cook over medium heat, pulling back the edges as they set and tilting the pan to force the runny bits to the edges. When the omelette is nearly set, add the oysters and parsley and cook for a further 30 seconds.
Slide the omelette onto a warm plate, jerking the pan to help it fold in hand. Serve half the omelette each, topped with the crisp bacon.
Ingredients
4 streaky bacon rashers
6 - 8 fresh large oysters
1 tbspn plain flour
sea salt and pepper
1 beaten egg for coating
2 tbspn fine dry breadcrumbs
2 tbspn butter
6 eggs, beaten
1 tspn finely chopped parsley
Method
Fry the bacon in a non-stick pan until crisp. Remove and set aside.
Coat each oyster in flour, sea salt and pepper, then in the beaten egg, then in the breadcrumbs. Melt 1 teaspoon butter in the pan and fry the oysters lightly until golden, turning once. Drain on paper towel and wipe the pan clean.
Beat the 6 eggs with some salt and pepper. Add the remaining 1 tspn butter to the pan, pour in the eggs and stir briskly for 30 seconds.
Stop stirring and cook over medium heat, pulling back the edges as they set and tilting the pan to force the runny bits to the edges. When the omelette is nearly set, add the oysters and parsley and cook for a further 30 seconds.
Slide the omelette onto a warm plate, jerking the pan to help it fold in hand. Serve half the omelette each, topped with the crisp bacon.