hang town fry (oyster omelet)
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| 7 | eggs |
| 1/2 cup | bread crumbs |
| | salt and pepper |
| 6 - 8 small | oysters, shucked and drained |
| 2 - 3 Tbsp | butter |
| 3 Tbsp | cream |
| 3 Tbsp | fresh parsley, chopped |
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| crack one of the eggs into a shallow bowl and stir with a fork to mix. put |
| bread crumbs in another shallow bowl and season with salt and pepper. dip |
| the oysters in beaten egg, allow excess to drip off, and thoroughly coat |
| in bread crumbs. heat the butter in a large skillet. add oysters and fry |
| over medium heat until crisp and light brown, 1-2 minutes on each side. |
| meanwhile crack the remaining eggs into medium bowl and add cream. stir |
| with fork to thoroughly mix. when oytsters are crisp and brown, pour egg |
| mixture over and cook, gently, stirring occasionally with a wooden spoon |
| until eggs are set and cooked to your liking. sprinkle with parsley. fold |
| the omelet in half and cut into serving pieces. serves 2-3. |
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| (ID: 79013) Mirror: rec.food.recipes: Sun, May 4, 2003 |