San Francisco Hangtown Fry (Oyster Omelet)
"Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 omelet
- Serves:
- 1
ingredients
- 4 large fresh oysters or 6 medium fresh oysters
- salt and pepper
- 1⁄2 cup dried breadcrumbs, fine
- 1 slice bacon
- 1 tablespoon unsalted butter
- 3 eggs, lightly beaten with salt and pepper
- rosemary sprig (to garnish)
- 1 tablespoon Tabasco sauce
directions
- Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
- In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
- Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
- Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
- When it is totally set, lay the bacon over the top.
- Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
- Garnish with herb sprigs and serve with Tabasco.
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RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust
