Hearty Egg And Oyster Breakfast Omelets Recipe

• 9 Large eggs, divided
• Salt and pepper to taste
• 8 med. size oysters
• Bread crumbs
• Butter
• 4 link sausages
• 4 lamb kidneys
• 4 slices bacon
• Parsley

1. Beat 1 egg in shallow bowl with a little salt and pepper.
2. Dip oysters in beaten egg, then in bread crumbs; saute/fry in butter till plump and golden brown.
3. Remove and drain on paper towels.
4. Put link sausages in a small heavy pan and add in a few drops of water.
5. Cover and cook slowly till browned.
6. Set aside.
7. Split lamb kidneys in half, remove membranes, then place on a rack with bacon and broil, turning once till bacon is crisp and kidneys are done to your liking.
8. Set aside.
9. Beat remaining 8 Large eggs with salt and pepper to taste.
10. Heat some butter in a medium pan and pour one fourth of egg mix into it when it's warm.
11. Arrange 2 oysters, 1 sausage, 2 kidney halves and 1 slice of bacon in the egg in pan.
12. Cook as you would any omelet, but do not roll it; then finish the last - minute cooking under the broiler.
13. Serve immediately, garnished with fresh parsley or possibly keep hot in a low oven while you cook the other three omelets.
14. Makes 4.

eggs, salt, oysters, bread crumbs, butter, sausages, lamb kidneys, bacon, parsley

Taken from cookeatshare.com/recipes/hearty-egg-and-oyster-breakfast-omelets-56759 (may not work)