Recipe by Michael Procopio
- 3 whole hen's eggs (if using Plover's eggs 4)
- 1/4 cup heavy cream
- 1/4 teaspoon of salt
- 1/8 teaspoon of nutmeg
- a turn or two of your pepper grinder
- 6 small oysters alive and in shells
- 1 tablespoon of cow's butter
- 1 tablespoon chopped parsley
- 3 strips of thickly sliced bacon
- Into a pan heated to medium intensity, place your bacon and fry until crispy. Remove to a paper or cotton tea towel to drain and cool. Reserve the bacon drippings.
- Combine cream, salt, pepper, nutmeg and oysters in a bowl and beat until egg yolks are just incorporated.
- Drop shelled (you may have to do that yourself if your mother is not available to help you) oysters into flour to coat lightly and suffocate. Tap off any excess flour.
- With the bacon grease still hot in the skillet on medium heat, introduce the oysters to the fat and brown on each side. About 45 seconds to one minute per hemisphere. Do not overcook, since a certain degree of juicy sweetness is desired of them. Remove from heat onto paper or other materialed towel.
- If the bacon grease is hissing and spitting at you, I find the best way to deal with such rudeness is to ignore it. Return to it once it has cooled down sufficiently to introduce it to it's new fat friend, butter.
- Add egg mixture to the butter/grease melange and treat suitably, as one might treat an omelet, say. When half way cooked through, crumble in some of the bacon, add the oysters, and cook the other half of the way.
- Remove your newly developed Hangtown Fry to some sort of plate and have at it while it is still warm.