Hangtown fry is undeniably and truly a San Franciscan dish. This oyster and bacon omelet (that used to cost a fortune) has a long history starting from the gold rush era, and nowadays still well enjoyed by many people, myself included.
- 4 large eggs
- 1/2 cup plain bread crumbs
- 2 slices of bacon
- 6 shucked medium oysters
- 1 tablespoon unsalted butter
- 2 tablespoons chopped green onions
- Salt and pepper
- Dash of Tabasco
- Tomato slices
- In a plastic bag, coat the oysters with bread crumbs, shake off the excess and set aside.
- Heat an iron cast or non-stick skillet over medium heat. Fry the bacon for 6-10 minutes until crispy. Drain on paper towel and crumble into small pieces. Add butter to the skillet, fry the oysters until golden brown on both sides. Beat the eggs in a bowl, add half of the bacon and 1 tablespoon of green onions, season with salt and pepper. Pour the eggs into the skillet, cook until the eggs are set. Sprinkle with the remaining bacon and green onion. Serve with Tabasco and tomato slices.