This is the omelette to end all omelettes. The story goes that it was a great hit with gold prospectors who had struck it rich in the California frontier town – they were the only ones who could afford the luxurious combination of Oysters, bacon and eggs! Another story, probably apocryphal, would have us believe that it was the ‘last breakfast’ of a condemned man, about to be hanged, who was trying to combine all of his favourite foods in one dish.
- Yield: 1 Serving
- 3 rashers of streaky bacon, halved
- 3 eggs, beaten
- Sea salt and freshly ground black pepper
- 1 tbsp finely chopped flat-leaf parsley
- 6 Oysters, shelled
- A handful of seasoned fresh white breadcrumbs
- 20 g butter
- In a dry frying pan, cook the bacon over a medium heat until just crisp. Drain on kitchen paper and keep warm.
- Season the beaten eggs with plenty of salt and pepper and add the chopped parsley. Dip the Oysters in the beaten egg and then into the breadcrumbs to coat. Melt the butter in an ovenproof frying pan over a medium heat and fry the Oysters for a couple of minutes until golden. At this stage, heat up the grill.
- Pour the rest of the egg mixture over the Oysters in the frying pan and let it set slightly. Pull the set egg away from the sides with a spatula, tilting the pan and allowing the uncooked egg to run towards the edges.
- Just before the egg has all set, lay the bacon rashers over the top of the omelette and finish off under the grill for a minute or so, but only until it has set. Serve immediately, sprinkled with gold dust... not really.