Hangtown Fries

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 the three things, oysters (which were tinned and shipped all the way from Boston), bacon (which was scarce), and eggs (which were also very scarce).  The prospector answered, fix them all on one plate and bring it to him.  So was born the 'Hangtown Fry'.  If you have never tried this delight, please do so.  Elegance can be complicated but it can also be simple. In this case, it is simple. 

Ingredients for 1 serving

2 large eggs

1 tbsp milk

1/4 tsp salt

1 dash fresh ground black pepper

1/8 tsp fresh ground nutmeg

1/3 cup shucked oysters

1/4 cup all purpose flour

1 tbsp unsalted butter

1 tbsp parsley, finely chopped

3 slices thick deli sliced bacon, fried crisp and crumbled

Directions:

Combine the first 5 ingredients, beat until the egg yolks and whites are just mixed.  If the oysters are large, cut them into bite sized pieces.  Pat oysters dry and dust with flour. Heat a nonstick frying pan over medium 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 the omelet is firm, cover with a plate and invert the omelet onto the plate.  Garnish with parsley and crumbled bacon.  

Serve with toasted sourdough bread.