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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Another great recipe for two from Martha!! Fantastic for Brunch - Ingredients:
6 slices thick-cut bacon |
4 large eggs |
2 tablespoons heavy cream |
1 teaspoon coarsely chopped fresh flat-leaf parsley |
coarse salt |
fresh ground pepper, to taste |
1/4 cup flour |
12 shucked fresh oysters |
2 tablespoons unsalted butter |
Directions:
1. Preheat broiler with rack 8-inches from source. Cook bacon in a skillet over medium heat until crisp, about 8-minutes. Drain on paper towel. Keep warm.
2. Whisk together 2 eggs, 1 tablespoons cream 1/2 teaspoons parsley, 1/4 teaspoons salt and pepper.
3. Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess and transfer to a glass plate.
4. Heat 1 tablespoons butter in a 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters and cook, flipping once, until golden, about 3 minutes total.
5. Reduce heat to medium and pour egg mixture over oysters in skillet. Cook just until bottom is set about 1 minute. Place skillet under broiler, and broil until top and center are just set, about 30 seconds or 1 minute. Slide omelet on to a plate, and top wirh half the bacvon. Serve immediately. Wipe out skillet and repeat to make another omelet.
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