Print: Hangtown Fry with Parmesan and Fresh Herbs

My recipe variation on Hangtown Fry contains Parmesan cheese and fresh herbs. It is finished under the broiler, where the egg-oyster mixture puffs up like a cross between a frittata and a soufflé. I get the best results using a cast-iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Prep

31 min

Cook

67 min

Servings

Difficulty

Hard

Ingredients

6 eggs
0.33 cups freshly grated Parmesan cheese , divided
0.25 cups heavy cream
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
0.25 teaspoons freshly ground black pepper
2 dashes hot pepper sauce
1 teaspoon olive oil
1 tablespoon butter
12 shuckeds small oysters , drained
2 tablespoons chopped fresh parsley

Instructions

1 Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler.
2 Whisk eggs together in a bowl; whisk in 1 tablespoon Parmesan cheese, cream, basil, oregano, black pepper, and hot sauce.
3 Heat oil in a skillet over medium-high heat. Add butter; melt and swirl to evenly coat the skillet. Add oysters; brown, about 1 minute per side. Reduce liquid a bit, about 30 seconds more.
4 Slowly pour egg mixture over oysters, keeping oysters evenly distributed in the skillet; cook for 30 seconds. Shake skillet slightly, do not stir. Cook until bottom and sides of eggs begin to set, about 3 minutes; sprinkle remaining cheese on top. Transfer skillet to the broiler.
5 Cook in the preheated broiler until eggs begin to puff around edges and top is nicely browned, 5 to 7 minutes. Remove from broiler; sprinkle with parsley. Cut into wedges; serve immediately.

Nutrition per serving

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