Hangtown Omelet (Origianal) (1 serving) 2 ounces bacon 1 Tablespoon bacon fat or butter 2 ounces morel or other wild mushrooms 2 Tablespoons wild lily tops or green onions 1 bay leaf - fresh 4 bay sized oysters 3 large eggs 1 Tablespoons cream 1 Tablespoons oyster liquor 1 Tablespoons whiskey salt and pepper - to taste Saute bacon until crisp then remove from pan and set aside -- reserve one tablespoon of the bacon fat in the pan. Saute lily tops (or onions), bay leaf and oysters until tender. Remove bay leaf. In a medium bowl, beat eggs, cream, liquor and whisky with salt and pepper. Add egg mixture to the hot pan with the oyster mix cook like an open-faced Asian omelet. Serve with biscuits and gravy. The recipe was emailed to Mr B by a breakfast lover named Bob D. Also check a modern version and an alternative version of the Hangtown Omelet. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1194. Submitted 2/25/2004.