Hangtown Fry with Parmesan and Fresh Herbs

Hangtown Fry with Parmesan and Fresh Herbs

5 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Cazuela
Recipe by  Cazuela

“My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

Directions

  1. Preheat the broiler; place the rack about 5 inches from the broiling unit.
  2. Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  3. Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  4. Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  5. Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

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Reviews (5)

Rate This Recipe
Fava Bean
10

Fava Bean

I made this tonight using a jar of small oysters and some farmers' market eggs. It was fast and easy--puffed up beautifully under the broiler! With a green salad and crusty bread, this dinner took less than 30 minutes to get on the table.

Falvor King
9

Falvor King

Oysters and eggs, who would have known! I used this recipe as inspiration and made mine with garlic, onion, red bell pepper, bacon and a splash of cognac. Very good!

Katydid68
6

Katydid68

Tried this this morning. Maybe I shouldn't give it only 4 stars since I didn't have all the ingredients on hand and had to make do with dried seasonings and evaporated milk. Also, what I didn't like about it may have been my fault. I like my eggs a little soft and didn't know how to do that cooking them 2 different ways. My husband said it was OK and had a LOT of suggestions on how to fix it. I don't think I'll be making it again.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 559 cal
  • 28%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 44.1 g
  • 88%
  • Cholesterol
  • 557 mg
  • 186%
  • Sodium
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

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