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Hangtown Fry

  • servings: 2




  • 6 slices thick-cut bacon
  • 4 large eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon coarsely chopped fresh flat-leaf parsley
  • Coarse salt
  • Freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 12 shucked fresh oysters
  • 2 tablespoons unsalted butter


  1. Step 1

    Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.

  2. Step 2

    Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.

  3. Step 3

    Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.

  4. Step 4

    Heat 1 tablespoon butter in an 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. Step 5

    Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.

Martha Stewart Living, June 2007

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