Hangtown fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bacon strips | |
| 3 | ounces | Smoked ham, cut into strips |
| (about 1/2 cup) | ||
| 6 | Eggs | |
| ¼ | cup | Cream |
| 2 | tablespoons | Chopped fresh parsley |
| 3 | tablespoons | Freshly grated Parmesan |
| Cheese | ||
| 1 | cup | Fine dry bread crumbs |
| 8 | To 10 shucked (opened) | |
| Oysters, reserving oyster | ||
| Water | ||
| 1 | Shallot or small onion, | |
| Minced | ||
| Fresh parsley, chopped | ||
| (optional) | ||
| Salt and freshly ground | ||
| Pepper | ||
Directions
Saute the bacon in a large ovenproof skillet until crisp. Drain on paper towels, crumble and set aside. Saute the ham strips in the bacon drippings over medium-high heat until lightly browned. Drain on paper towels and set aside.
Beat 4 of the eggs in a bowl until light. Beat in the cream, oyster water, parsley and cheese. Set aside. Beat the remaining 2 eggs in a shallow bowl and spread the bread crumbs on a plate. Dip the oysters in the beaten eggs and roll in the bread crumbs.
Preheat the broiler (griller). Remove all but 2 tablespoons drippings from the skillet. Add the shallot and cook over medium heat for 1 minute. Add the oysters and cook for 1 minute on each side, then set oysters aside. Stir in the bacon and ham. Pour the egg mixture over bacon and ham then place oysters in egg mixture. Let cook, without stirring, until the eggs begin to set, 4 to 5 minutes. Place the skillet under the broiler until lightly browned on top. sprinkle with parsley and add salt and pepper to taste.
Yield: 6 servings
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