Hangtown Fry
Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets. He walked into the El Dorado Hotel restaurant in Hangtown, now Placerville California, and asked the waiter what was the most expensive item on the menu. The waiter answered that would be one of three things, oysters, which were tinned and shipped all the way from Boston, Bacon, which was scarce, and Eggs, which were also scarce. The prospector answered, fix them all on one plate and bring it to him. So was born the 'Hangtown Fry'. If you've never tried this delight, please do so. Elegance can be complicated but it can also be simple. In this case it's simple.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
contains eggs
- 2 eggs
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/4 cup flour
- 1 tablespoon parsley finely chopped
- 1 dash fresh ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/3 cup oyster
- 1 tablespoon butter i use ghee
- 3 slices thick deli bacon fried crisp and crumbled
- Carbohydrate 53.5514283360694 g
- Cholesterol 85.616458383452 mg
- Fat 16.3071270899873 g
- Fiber 0.213616662661235 g
- Protein 14.6710787549784 g
- Saturated Fat 9.62044500366482 g
- Serving Size 1 1 serving(s) (395g)
- Sodium 521.708000182497 mg
- Sugar 53.3378116734081 g
- Trans Fat 1.32991625062918 g
- Calories 413 calories
Combine first 5 ingredients, beat'til yolks and whites are just mixed. If the oysters are large, cut into bite sized pieces. Pat Oysters dry, dust with flour. Heat a nonstick frying pan over med-high heat. Add butter. Fry Oysters 30 seconds per side. Add Egg mixture. As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan. When omelet is firm, cover with a plate, invert the omelet onto the plate. Garnish with Parsley and crumbled Bacon. This goes very well with sour dough toast.
