Recipe by Cazuela
"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."
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hot pepper sauce
chopped fresh basil
chopped fresh oregano
freshly ground black pepper
freshly grated Parmesan cheese, divided
shucked small oysters, drained
chopped fresh parsley
I made this tonight using a jar of small oysters and some farmers' market eggs. It was fast and easy--puffed up beautifully under the broiler! With a green salad and crusty bread, this dinner took less than 30 minutes to get on the table.
Oysters and eggs, who would have known! I used this recipe as inspiration and made mine with garlic, onion, red bell pepper, bacon and a splash of cognac. Very good!
Tried this this morning. Maybe I shouldn't give it only 4 stars since I didn't have all the ingredients on hand and had to make do with dried seasonings and evaporated milk. Also, what I didn't like about it may have been my fault. I like my eggs a little soft and didn't know how to do that cooking them 2 different ways. My husband said it was OK and had a LOT of suggestions on how to fix it. I don't think I'll be making it again.
shucking the oysters (or whatever shellfish I bought; whatever was cheapest)was the hardest part. Nuke them in the micro for a little bit. They pop right open.
* Percent Daily Values are based on a 2,000 calorie diet.
Hangtown Fry with Parmesan and Fresh Herbs
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 302
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