HANGTOWN FRY WITH PARMESAN AND FRESH HERBS
My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.
Provided by Cazuela
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the broiler; place the rack about 5 inches from the broiling unit.
- Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
- Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
- Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
- Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.
Nutrition Facts : Calories 558.7 calories, Carbohydrate 17.4 g, Cholesterol 513.8 mg, Fat 33.5 g, Fiber 0.1 g, Protein 44.1 g, SaturatedFat 13.4 g, Sodium 675.1 mg, Sugar 0.8 g
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.
Provided by Pierre Dance
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
HANG TOWN FRY
Steps:
- For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
- For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
- Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
- Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
- Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.
HANGTOWN FRY
Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
- Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
- Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
- Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
- Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.
HANGTOWN FRY
Steps:
- 1. Combine first 5 ingredients, beat'til yolks and whites are just mixed. 2. If the oysters are large, cut into bite sized pieces. 3. Pat Oysters dry, dust with flour. 4. Heat a nonstick frying pan over med-high heat. 5. Add butter. 6. Fry Oysters 30 seconds per side. 7. Add Egg mixture. 8. As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan. 9. When omelet is firm, cover with a plate, invert the omelet onto the plate. 10. Garnish with Parsley and crumbled Bacon. 11. This goes very well with sourdough toast. Read more: http://www.food.com/recipe/hangtown-fry-105298#ixzz1w13awAZT
SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)
Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco.
Provided by hellokitty
Categories Breakfast
Time 20m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
- In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
- Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
- Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
- When it is totally set, lay the bacon over the top.
- Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
- Garnish with herb sprigs and serve with Tabasco.
Nutrition Facts : Calories 803.1, Fat 44.2, SaturatedFat 17, Cholesterol 780.4, Sodium 1096.9, Carbohydrate 50.2, Fiber 2.5, Sugar 4.5, Protein 47.9
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