San Francisco Hangtown Fry Oyster Omelet Recipes

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HANGTOWN FRY



Hangtown Fry image

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

2 eggs
1 tablespoon milk
1/4 teaspoon salt
1 dash fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup oyster
1/4 cup flour
1 tablespoon butter, i use ghee
1 tablespoon parsley, finely chopped
3 slices thick deli bacon, fried crisp and crumbled

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.

HANGTOWN FRY



Hangtown Fry image

Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

6 slices thick-cut bacon
4 large eggs
2 tablespoons heavy cream
1 teaspoon coarsely chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper, to taste
1/4 cup all-purpose flour
12 shucked fresh oysters
2 tablespoons unsalted butter

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.

FRIED-OYSTER OMELET



Fried-Oyster Omelet image

Categories     Egg     Breakfast     Brunch     Fry     Oyster     Spring     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

1/4 cup all-purpose flour
1/4 cup ground saltine crackers (about 8)
Salt and pepper
4 large eggs
4 shucked oysters
2 tablespoons unsalted butter

Steps:

  • Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
  • Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
  • Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and invert onto a plate.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)



San Francisco Hangtown Fry (Oyster Omelet) image

Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco.

Provided by hellokitty

Categories     Breakfast

Time 20m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 803.1, Fat 44.2, SaturatedFat 17, Cholesterol 780.4, Sodium 1096.9, Carbohydrate 50.2, Fiber 2.5, Sugar 4.5, Protein 47.9

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