This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. This recipe first appeared in our Jan/Feb 2013 issue along with the article Hangtown Fry.
- 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
- 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.