Hangtown Fry
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.
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Whisk
- Fork
- Plate
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Stove
Ingredients
- 12 oysters, such as Bluepoint or Fanny Bay, shucked
- Kosher salt
- black pepper
- 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
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