Hangtown Fry from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John

Ingredients

• ¼ cup (60 ml) heavy cream
• 12 small, shucked oysters, drained
• ½ pound (225 g) sliced bacon
• Parsley sprigs, for garnish
• 3 tablespoons freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 cups (200 g) dry bread crumbs, such as panko (Japanese bread crumbs)
• Kosher salt and freshly ground pepper
• 8 large eggs