California Hangtown Fry
A true American classic, this recipe for California Hangtown Fry is a breakfast lover's delight! With 8 strips of peppered bacon, 8 eggs, and a dozen fresh oysters, this decadent dish is king among bacon and egg recipes.
- 8 thick slices of peppered bacon
- 1/2 cup white cornmeal
- salt (to taste)
- black pepper, freshly ground (to taste)
- 12 fresh oysters, drained
- 8 large eggs
- 3 tablespoons heavy cream
- Tabasco sauce (to taste)
- 3 tablespoons butter
- parsley leaves, chopped (for garnish)
- In a large, heavy skillet, fry the bacon slowly over moderately low heat until crisp, drain on paper towels, and crumble. Pour off all but about 1 tablespoon of fat from the skillet and set aside.
- In a small bowl, combine the cornmeal, salt, and pepper and mix until well blended. Dip the oysters into the cornmeal, coat lightly, and transfer to a plate. In another bowl, whisk together the eggs, cream, and Tabasco and set aside.
- Add the butter to the fat in the skillet and melt over moderate heat. Add the oysters and cook until they begin to curl, about 1 minute on each side. Add the egg mixture and bacon, reduce the heat to low, and cook until the edges are set, about 2 minutes. Lift the edges with a fork and tilt the pan back and forth so the uncooked egg runs underneath. Continue to cook slowly just until the eggs are set, 3 to 4 minutes. Slide the fry onto a heated platter, garnish the edges with parsley, and serve hot in individual portions.