Hangtown Omelet (Origianal)

Hangtown Omelet (Origianal)

(1 serving)    Printable Version
  • 2 ounces bacon
  • 1 Tablespoon bacon fat or butter
  • 2 ounces morel or other wild mushrooms
  • 2 Tablespoons wild lily tops or green onions
  • 1 bay leaf - fresh
  • 4 bay sized oysters
  • 3 large eggs
  • 1 Tablespoons cream
  • 1 Tablespoons oyster liquor
  • 1 Tablespoons whiskey
  • salt and pepper - to taste
Saute bacon until crisp then remove from pan and set aside -- reserve one tablespoon of the bacon fat in the pan.

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.

Comments About This Recipe
What do you think of Hangtown Omelet (Origianal)?
There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!


Enter Your Review or Comments Here:



Rate This Recipe:


Rotten Pretty Bad Okay Very Good Awesome

I Prefer Not To Rate This Recipe


Security Question:
Please type the name of the cereal below.

Please type the name of this cereal in the space to the right

Please enter the name of the cereal to the left:








See All 193 Recipes For Omelettes


Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest