My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.
Ingredients
- eggs: 6 piece
- heavy cream: 0.25 cup
- dashes hot pepper sauce: 2 piece
- fresh basil: 1 tsp (chopped)
- fresh oregano: 1 tsp (chopped)
- black pepper: 0.25 tsp (freshly ground)
- freshly grated Parmesan cheese: 0.33333 cup (divided)
- olive oil: 1 tsp
- butter: 1 Tbsp
- shucked small oysters: 12 piece (drained)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the broiler; place the rack about 5 inches from the broiling unit.
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Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
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Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
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Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
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Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.
