This recipe was developed in California during the Gold Rush. Apparently a miner had just "struck it rich", discovering a substantial amount of gold on his claim. To celebrate after a night of celebration, he went into a restaurant and asked for the best breakfast that money could buy. The cook made up what is now known as the Hangtown Fry, named after the preferred sentence by the town's law enforcement community of the day.Ingredients:
6 fresh, shucked oysters
1/4 cup flour
1/4 cup bread crumbs
6 eggs, beaten
3 tbsp milk
4 strips of bacon
2 tbsp unsalted butter
salt and pepper to taste
cilantro
Preparation:
- In a mixing bowl, mix together the flour and bread crumbs. Set aside.
- Shuck 6 oyster; Place oysters and liquor in a bowl. Set aside
- In another mixing bowl, beat the 6 eggs. Whisk in the milk and the liquor from the oysters.
- In a large non-stick skillet over medium heat, cook the bacon until it is crispy. Remove the bacon and set aside. Discard all but about 1 tbsp of bacon fat and add the butter to the skillet.
- Dip the oysters in the egg mixture and then roll them in the flour and breadcrumbs.
- Fry the oysters in the skillet over medium heat for about 30 seconds each side or until lightly brown.
- Move the oysters to one side of the skillet and pour the egg mixture on the other side.
- When the egg begins to thicken, crumble the bacon onto the egg and move the oysters onto the egg as well.
- Fold the egg over like an omelet allowing any uncooked egg to cook.
- Season with salt and pepper. Serve hot with cilantro garnish.
United States [ print this recipe for Hangtown Fry ]
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