It’s well-known that women find writers excitingly sexy.
I’m sure that was the case in 1864 when Mark Twain wrote of lodging at San Francisco’s Occidental Hotel where he would, “move upon the supper works and destroy oysters done up in all kinds of seductive styles.”
As a lover of oysters, Twain was likely to have been served Hangtown Fry many times. The dish is said to have originated about 1850 when a recently-enriched gold miner stumbled into the Cary House Hotel in Hangtown, California (today’s Placerville) and ordered “the most expensive dish” the kitchen could provide. Fresh oysters and fresh eggs fit the request.
3 fresh oysters (If you must, canned oysters packed in brine may be used.)
4 strips turkey bacon cut into 1-inch long pieces
Cooking spray (PAM)
3 tablespoons wheat flour
Salt and Pepper to taste
In a nonstick pan cook the cut up bacon until crisp.
While the bacon is cooking, mix the flour, salt and pepper in a bowl and toss the oysters in the mixture until lightly coated.
Remove the crisped bacon and add the oil to the pan.
Fry the oysters until crispy on the edges.
Remove the cooked oysters and place on a paper towel to drain.
Scramble the eggs in the same pan.
Place the eggs on a plate and top with the bacon and oysters.
Calories: 347 Satisfaction: 6.5Photo credit: yatomo / 123RF Stock Photo