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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Oyster and Bacon Omelette Recipe

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This recipe for Oyster and Bacon Omelette, by , is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
William Rice

Category:
Category:

Ingredients:  
Ingredients:  
12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
1⁄4 cup flour
7 eggs
1⁄2 cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving

Directions:
Directions:
Pat oysters dry, and season with salt and pepper; set aside. Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6-8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate, and garnish with remaining bacon and scallions.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
https://www.saveur.com/article/Recipes/Hangtown-Oyster-Bacon-Omelette/

 

 

 

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