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  • Writer's pictureAnita Hippogriff

Hangtown Fry (Oyster and Bacon Omelette)

Legend has it that this dish was created during the California gold rush for miners who struck it rich and wanted a dish made with expensive ingredients. The combination of ingredients here is magical. This was my first time eating fried oysters, and I could have eaten them until I burst. I can't wait to make this again!

Did you know that oysters have by far the most zinc of any food? Zinc is particularly important for anyone concerned about illness during these cold months. I bought my oysters frozen from @vitalchoice.


12 shucked oysters

4 strips of bacon, chopped finely

8 eggs

4 green onions, chopped finely

All-purpose flour

Bread crumbs


In a heavy skillet on medium heat, cook bacon, stirring frequently, until crispy. Remove bacon from pan, but leave rendered bacon fat in the pan.

Set up 3 bowls, one with a bit of flour, one with a beaten egg, and one with breadcrumbs. Season flour and breadcrumbs with a bit of salt and pepper.

Pat oysters dry. For each oyster, coat first in flour, then egg, then breadcrumbs. Set aside.

Heat the rendered bacon fat on medium heat. When it is hot, add the oysters to the pan and cook until golden brown, about 3 minutes on each side. Remove oysters from pan and set aside.

Beat remaining eggs with 3 of the chopped green onions and some salt and pepper. Add 1 tbsp of butter to the pan on medium-low heat, add the eggs, and scramble. When eggs are almost at desired consistency, add bacon and oysters back to pan and mix until eggs are cooked to your liking. Remove from pan immediately to stop the eggs from cooking further.

Sprinkle the remaining chopped green onion on the dish, serve immediately, and enjoy!

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