Put crackers in large zip-type plastic bag and reduce to fine crumbs by rolling with a rolling pin. [A wine bottle is a good substitute for the pin.] Tip into a pie plate and set aside.

In a 10-inch, non-stick skillet, fry bacon crisp and set aside.
Discard the bacon grease from skillet, and wipe it out with paper towels. Return skillet to heat, and add the 6 tablespoons of butter.

Dip oysters in 2 beaten eggs, then in cracker crumbs, and fry them in the butter over medium heat, one minute per side.

Beat remaining 6 eggs with cream, chopped parsley and grated cheese in a mixing bowl; season with salt and pepper. Pour mixture over oysters in skillet, reduce heat to low and scramble eggs, lifting oysters so mixture surrounds them. When eggs are semi-firm but still moist, transfer omelet to a broiler to brown lightly. Serve on heated platter garnished with bacon strips and parsley.


This omelet-style dish originated in Placerville, California (aka Hangtown) in the 1850's at the height of the California Gold Rush.

Mr Breakfast would like to thank Walt C. for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From SFO

Rating (out of 5):

The cheese is unnecessary. Too strong a flavor for oysters.

Comment submitted: 1/1/2012 (#13380)



From Gourmand

Rating (out of 5):

Delicious! Sensational!

Comment submitted: 1/23/2010 (#9518)

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