Hangtown Omelet (Modern) (1 serving) 3 slices smoked bacon 1 Tablespoon butter 1/2 cup quartered white mushrooms 2 tablespoons green onion tops 1 fresh bay leaf 4 bay sized oysters 3 large eggs 1 Tablespoon cream 1 Tablespoon oyster liquor 1 Tablespoon white wine 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 onion tops, bay leaf and oysters until tender. Remove bay leaf. In a medium bowl, beat together the eggs, cream, liquor, and wine with salt and pepper. Add egg mixture to oyster mix in a heated, non stick pan over low heat and cover with a tight fitting lid. Cook slowly like an open-faced Asian omelet until egg is set on top. The recipe was emailed to Mr B by a breakfast lover named Bob D. Also check the original version and an alternative version of the Hangtown Omelet. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1195. Submitted 2/25/2004.