tbsp unsalted butter
PEI oysters, scrubbed
green onions, finely sliced
tbsp tarragon, roughly chopped
tbsp parsley, roughly chopped
freshly ground black pepper
cup loosely packed arugula
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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