San Francisco Hangtown Fry (Oyster Omelet)

• 4 large fresh oysters or 6 medium fresh oysters
• salt and pepper
• 1/2 cup dried breadcrumbs, fine
• 1 slice bacon
• 1 tablespoon unsalted butter
• 3 eggs, lightly beaten with salt and pepper
• rosemary sprig (to garnish)
• 1 tablespoon Tabasco sauce

1. Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
2. In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
3. Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
4. Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
5. When it is totally set, lay the bacon over the top.
6. Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
7. Garnish with herb sprigs and serve with Tabasco.

fresh oysters, salt, breadcrumbs, bacon, unsalted butter, eggs, rosemary, tabasco sauce

Taken from www.food.com/recipe/san-francisco-hangtown-fry-oyster-omelet-166119 (may not work)