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The Strangest Egg Dishes from Around the World

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Gourmandize
Hangtown Fry 7/10

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Hangtown Fry

Hangtown Fry is a true Californian classic born during the Gold Rush era in the 19th century. Legend has it that a lucky prospector in Placerville (then nicknamed “Hangtown”) ordered a dish with the most luxurious ingredients available: eggs, oysters, and bacon. The result? A rich, protein-packed omelet that’s still served today for brunch or as a hearty main course.


Ingredients (Serves 4):

  • 12 fresh oysters (shucked)
  • 8 slices thick-cut bacon
  • 8 large eggs
  • ¼ cup whole milk or heavy cream
  • 2 tablespoons butter (for frying)
  • 2 to 3 tablespoons flour (for dredging the oysters)
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh parsley or chives, lemon wedges for squeezing


Instructions:

  1. Drain the oysters and pat them dry with paper towels. (You can give them a quick rinse in cold water if needed.) Lightly season with salt and pepper, then dredge them in flour to coat.
  2. In a large skillet over medium heat, cook the bacon until crispy. Transfer to a plate lined with paper towels to drain. (Leave a little of the bacon drippings in the pan for extra flavor, or pour off some if there’s too much.)
  3. Add 1 tablespoon butter to the same skillet. Fry the floured oysters over medium heat for about 1–2 minutes per side, until golden brown. Remove from the pan and set aside.
  4. In a medium bowl, whisk together the eggs and milk or cream. Season with a pinch of salt and pepper.
  5. Melt the remaining 1 tablespoon butter in the skillet over medium heat. Pour in the egg mixture and let it cook undisturbed for 1–2 minutes until the bottom begins to set. Gently stir with a spatula, then arrange the fried oysters and crispy bacon over the eggs. Let cook until just set but still moist on top (about 2–3 more minutes).
  6. Slide the omelet onto a serving platter, folding it over if you like, or leave it open-face for a rustic look. Sprinkle with chopped parsley or chives and serve with lemon wedges for squeezing over the oysters.

Serving suggestion: Pair with toast, hash browns, or a light green salad for a complete brunch.


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