Hangtown Omelet (Origianal)
(1 serving) Printable Version
Saute lily tops (or onions), bay leaf and oysters until tender. Remove bay leaf.
In a medium bowl, beat eggs, cream, liquor and whisky with salt and pepper.
Add egg mixture to the hot pan with the oyster mix cook like an open-faced Asian omelet.
Serve with biscuits and gravy.
The recipe was emailed to Mr B by a breakfast lover named Bob D. Also check a modern version and an alternative version of the Hangtown Omelet.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
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