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.

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