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.

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