Learn how to How To Shuck Oysters.
Pat the shucked oysters dry with paper towels to remove moisture.
In a small bowl, beat egg with the milk or cream. Dip the oysters in the egg/milk mixture and then the Breading Mixture.
In a frying pan, heat the vegetable oil or butter. Add the oysters and fry approximately 30 seconds on each side or until three-fourths (3/4) cooked. Remove from heat and set aside.
While frying the oysters, fry the bacon in another skillet until just before the bacon becomes crisp.
In a small bowl, beat the eggs lightly; set aside.
Place the bacon (like railroad tracks off-center) in a large frying pan over low heat. Pour a small amount of the beaten egg over the top of the bacon. Place the partially cooked oysters on top of the bacon and then pour the remaining beaten eggs over the top.
Cook approximately 2 minutes or until the eggs are set (eggs are done when creamy, soft and a bit runny; do not overcook).
Then fold the omelets over the oysters. Place a lid over it and cook just until the steam blends together all the flavors.
Makes 1 serving.
This recipe is from the February 1975 Gourmet Magazine.
Shuck the oyster and pat them dry with paper towels.
In a small bowl, beat eggs and cream together.
In a 7-inch skillet, saute the oysters in bacon fat over moderate heat for 1 minute. Add eggs/cream mixture, salt, and pepper to taste.
Cook the mixture over moderate heat for 2 minutes or until the eggs are set.
Remove from heat and invert the mixture onto a heated plate and serve it with crisply fried bacon.
Makes 1 serving.
Hangtown Fry Recipe I: https://whatscookingamerica.net/history/hangtownfryhistory.htm