HANGTOWN FRY
Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the 'Hangtown Fry'. If you've never tried this delight, please do so. Elegance can be complicated but it can also be simple. In this case it's simple.
Provided by Pierre Dance
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
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.
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Michelle Devine
[email protected]This dish was easy to make and so delicious! I loved the crispy bacon and the creamy eggs. I will definitely be making this again soon.
Olaoye Bolu
[email protected]This was my first time making Hangtown Fry and it turned out great! The oysters were plump and juicy, and the bacon added a nice smoky flavor. I will definitely be making this again.
Chaudhary Mumtaz
[email protected]I've made this dish a few times now and it's always a hit! The combination of the crispy oysters, the salty bacon, and the creamy eggs is just perfect. I usually serve it with some toasted bread to soak up all the deliciousness. Yum yum!