0 Ratings
- 4 Servings +
4 slices bacon
2 tbsp unsalted butter
12 PEI oysters, scrubbed
0.50 cup cornmeal
8 large eggs
2 green onions, finely sliced
2 tbsp tarragon, roughly chopped
2 tbsp parsley, roughly chopped
salt
freshly ground black pepper
1.5 cup loosely packed arugula
2 medium sized tomatoes, sliced
In a medium cast iron pan, cook bacon over medium heat until crispy, about 3 minutes per side. Transfer to a paper towel lined plate. When cool enough to handle, cut into ½-inch pieces.
While the bacon cooks, shuck the oysters, place meat in a small bowl and discard shells. Strain any liquid from the oyster meat. Place cornmeal in a small, shallow bowl, coat oysters one at a time in the cornmeal, covering all sides. Place on a small plate.
Heat the same pan over medium heat with leftover bacon fat and add 1 tbsp butter. Once the pan is hot and the butter is bubbling add the oysters, cook for 2-3 minutes per side, or until cornmeal crisps and begins to brown. Remove from pan, set aside on a clean plate.
While oysters are cooking, cut bacon into ½-inch pieces. In a large bowl whisk together eggs, bacon, chopped herbs and green onions, season with salt and pepper.
Heat a large non-stick pan over medium heat, add 1 tbsp butter, once melted pour in the egg mixture. Cook stirring constantly for approximately 4 minutes, until 2/3 of the egg mixture is cooked, then stop stirring to let the egg mixture set, add fried oysters to the top of the eggs, cover with a lid and cook for 3 – 4 minutes, until eggs are set and cooked through. Remove from the heat, loosen the edges with a spatula and transfer to a large plate.
Scatter over arugula and slice into 4 wedges. Serve with sliced tomatoes on the side.
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