Hangtown Fry

Let's Cook

1. Step 1.

   Have ready: 12 oysters, shucked, or a generous ½-pint shucked oysters, drained

2. Step 2.

   Stir to combine on a plate: ½ cup flour; ½ teaspoon salt; ¼ teaspoon black pepper

3. Step 3.

   Dredge the oysters in the flour mixture and set aside. Cook in an 8- to 10-inch skillet, preferably nonstick, over medium heat until crisp: 4 slices bacon

4. Step 4.

   Remove the bacon and drain on paper towels. Pour out the excess fat and set the skillet over medium-high heat. Add: 2 tablespoons butter

5. Step 5.

   Add the dredged oysters and fry them until golden and crisp, about 2 minutes per side. Crumble the bacon into the skillet, then add: 5 large eggs, lightly beaten; ¼ teaspoon salt; ⅛ teaspoon black pepper

6. Step 6.

   Reduce the heat to medium and let cook, undisturbed, for about 5 seconds, then use a spatula to slowly move the eggs toward the center, tilting the skillet to allow the uncooked eggs to run to the bottom of the skillet. Stop moving the eggs as they set. Flip the mixture and cook the other side for a few seconds, or brown under the broiler. The omelet should still be a bit soft in the center.