Recipe courtesy of Bob Caswell
Caswell's on the Bay Hangtown
- Level: Intermediate
- Yield: 2 to 6 servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1 (16 ounce) package sliced bacon
6 ounces butter
1 large onion
1 (4 ounce) can sliced mushrooms
2 tablespoons fresh crushed garlic
1 tablespoon fresh minced basil
1 quart extra-small Maryland oysters (approximately 35 oysters)
12 eggs
1 cup fresh grated Parmesan
1 cup chopped green onions
Fennel
Nasturtiums
Directions
- Cut bacon slab in 1/2-inch pieces and saute until crisp. Drain fat and put aside.
- In a saute pan, melt 2 ounces of butter. Chop and add onion, mushrooms, garlic, and basil. Saute until onion is limp. Drain and add bacon.
- In another saute pan, melt 2 ounces of butter and add all oysters. Cover and saute until oysters firm up. Do not overcook. Drain.
- In a nonstick fry pan, melt 2 ounces of butter. Add eggs. With a spatula stir eggs until you see them start to set on the edges. Slowly stir in the Parmesan. Continue to cook and stir until eggs start to thicken. (The purpose is to cause the Parmesan to set in eggs and not go to bottom).
- Spray a 4-quart baking dish with cooking spray. Transfer eggs, oysters, and bacon/onion mix from saute pans into the baking dish and add freshly chopped green onion. Completely mix all ingredients in the baking dish. Cover the baking dish with foil and place in a preheated 400 degree F oven.
- After 10 minutes, remove the foil. Bake an additional 3 to 5 minutes to allow moisture to escape and the ingredients to brown slightly. Remove from oven. Serve at once. Garnish with fennel and nasturtiums.