Hangtown Omelet (Modern)

Hangtown Omelet (Modern)

(1 serving)    Printable Version
  • 3 slices smoked bacon
  • 1 Tablespoon butter
  • 1/2 cup quartered white mushrooms
  • 2 tablespoons green onion tops
  • 1 fresh bay leaf
  • 4 bay sized oysters
  • 3 large eggs
  • 1 Tablespoon cream
  • 1 Tablespoon oyster liquor
  • 1 Tablespoon white wine
  • 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 onion tops, bay leaf and oysters until tender. Remove bay leaf.

In a medium bowl, beat together the eggs, cream, liquor, and wine with salt and pepper.

Add egg mixture to oyster mix in a heated, non stick pan over low heat and cover with a tight fitting lid.

Cook slowly like an open-faced Asian omelet until egg is set on top.


The recipe was emailed to Mr B by a breakfast lover named Bob D. Also check the original version and an alternative version of the Hangtown Omelet.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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