Oyster Hangtown Fry
- 4 Strips bacon
- 2 tbsp Unsalted butter
- 12 Fresh oysters, rinsed
- ½ cup Cornmeal
- 8 large Eggs
- 2 Green onions, finely sliced
- 2 tbsp Tarragon, roughly chopped
- 2 tbsp Parsley, roughly chopped
- Salt, to taste
- Pepper, to taste
- 1 ½ cups Loosely packed arugula
- 2 Medium sized tomatoes, sliced
- In a medium cast iron pan, cook bacon over medium heat until crispy, about 3 minutes per side. Transfer to a paper towel lined plate. When cool enough to handle, cut into ½ inch pieces.
- While bacon cooks. Shuck oysters, place meat in a small bowl and discard shells. Strain any liquid from the oyster meat. Place cornmeal in a small shallow bowl, coat oysters one at a time in the cornmeal, covering all sides. Place on a small plate.
- Using the same cast iron pan with remaining bacon fat, heat over medium heat, add 1 tbsp butter. Once pan is hot and the butter is bubbling add oysters, cook for 3 minutes per side, or until cornmeal crisps and starts to brown. Remove from pan, set aside on a clean plate.
- While oysters are cooking, cut bacon into ½ inch pieces. In a large bowl whisk together eggs, bacon, chopped herbs and green onions, season with salt and pepper.
- Heat a large non-stick pan over medium heat, add 1 tbsp butter, once melted pour in the egg mixture. Cook stirring constantly for approximately 4 minutes, until ⅔ of the egg mixture is cooked, then stop stirring to let the egg mixture set, add fried oysters to the top of the eggs, cover with a lid and cook for 3-4 minutes until top is cooked through. Remove from the heat, loosen the edges with a spatula and transfer to a large plate.
- Scatter over arugula and slice into 4 wedges. Serve with sliced tomatoes on the side.