Hangtown Fry

Ingredients

• 2 servings bacon 
• 2 servings ground pepper 
• 2 servings cilantro leaves 
• 2 servings cornmeal 
• 2 servings cumin 
• 2 servings eggs 
• 2 servings flour 
• 2 servings garlic powder 
• 2 servings cooking oil for frying
• 2 servings onion powder 
• 2 servings salt 
• 2 servings spring onion sliced
• 2 servings dozens oysters small to medium

Equipment

• frying pan
• paper towels

Directions

1. Quickly dredge oysters in cornmeal mix and fry in 350* degree oil for about 2 minutes. Set aside on paper towel-lined plate. Into a small non-stick skillet, add half of the bacon and cook until rendered and crispy. Do not drain fat from pan.
2. Add half of the scallions to bacon in pan and saute very briefly, approximately 5 seconds.
3. Add half of the fried oysters and toss together to combine.
4. Add half of the beaten eggs and scramble* together to desired doneness. Repeat with remaining ingredients.*At the restaurant we scramble lightly on one side, let it set, then flip the whole thing over, then let the other side set and let the "frittata" cook through for a nicer presentation. Traditionally though the Hangtown Fry was a scramble.More brunch recipes on Food Republic:Peanut Butter And Banana Pancakes Recipe
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