Best San Francisco Hangtown Fry Oyster Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HANGTOWN FRY



Hangtown Fry image

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

2 eggs
1 tablespoon milk
1/4 teaspoon salt
1 dash fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup oyster
1/4 cup flour
1 tablespoon butter, i use ghee
1 tablespoon parsley, finely chopped
3 slices thick deli bacon, fried crisp and crumbled

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.

HANGTOWN FRY



Hangtown Fry image

Oysters, eggs and crackers for breakfast. A bit different than the other one posted. Note feel free to add your favorite seasonings. Off the old site.

Provided by drhousespcatcher

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices bacon
5 large eggs
1 teaspoon milk
1/2 cup fresh white breadcrumbs
1/2 cup saltine crackers (ground)
6 medium oysters (shucked)

Steps:

  • Cook bacon in heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain. Pour 2 tbsp drippings from the skillet into small bowl. Wipe skillet clean.
  • Whisk 1 egg and milk in small bowl to blend. Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate. Heat vegetable oil in same skillet over high heat. Add oysters and sauté, about 30 seconds per side. Transfer to plate.
  • Whisk remaining 4 eggs in bowl to blend. Heat 1 tbsp reserved fat in medium nonstick skillet over medium heat. Place 2 bacon slices off center in skillet, laying slices parallel and about 1" inch apart. Pour
  • 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes).
  • Using spatula, fold omelet in half. Cover and cook until omelet is set (about 2 minutes). Slide off onto plate. Repeat for second omelet.

FRIED-OYSTER OMELET



Fried-Oyster Omelet image

Categories     Egg     Breakfast     Brunch     Fry     Oyster     Spring     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

1/4 cup all-purpose flour
1/4 cup ground saltine crackers (about 8)
Salt and pepper
4 large eggs
4 shucked oysters
2 tablespoons unsalted butter

Steps:

  • Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
  • Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
  • Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and invert onto a plate.

JOE'S EXTRA SPECIAL



Joe's Extra Special image

This is a take on an original Joe's Special from San Francisco. A Joe's is one of the true San Francisco treats, like Hangtown Fry, Cioppino and sourdough french bread (try and find Rice-A-Roni in ANY San Francisco restaurant; GOOD LUCK!). Swiss Chard is the "extra" and a hearty change-up from spinach in this version. This makes a good low-carb meal choice.

Provided by Skypoodle

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 lb extra lean ground beef
4 eggs, beaten lightly
1 garlic clove, minced
1 cup mushroom, chopped
1/2 cup white onion, chopped
1 bunch swiss chard, coarsely chopped, stems removed
1/4 cup dry white wine or 1/4 cup dry sherry
1 pinch nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, coarsely ground
1/2 cup romano cheese

Steps:

  • Heat the olive oil over a high flame then add the ground beef.
  • Cook until is beef almost browned, then add the garlic, mushrooms and onions. Cook until they are soft.
  • Add the wine and heat to boiling, then the chard and stir.
  • After the chard has wilted, add the eggs, salt and pepper. Grate a little nutmeg over the lot.
  • Stir until the eggs are no longer runny and then remove pan from the heat.
  • Stir in the romano cheese and serve.

Nutrition Facts : Calories 432.2, Fat 27.1, SaturatedFat 7.9, Cholesterol 267.3, Sodium 1062.4, Carbohydrate 7.8, Fiber 2.2, Sugar 2.7, Protein 36.5

Related Topics