Hangtown Fry with Parmesan and Fresh Herbs So Tasty
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| Hangtown Fry with Parmesan and Fresh Herbs |
"My variation at the traditional Hangtown Fry includes cheese and fresh herbs and is finished under the broiler in which the egg/oyster combination puffs up like a cross between a frittata and a souffle. I get the great consequences the use of a forged iron skillet. It's important that the oven be warm before you place the skillet below the broiler."
Ingredients :
- 6 eggs
- 1/four cup heavy cream
- 2 dashes hot pepper sauce
- 1 teaspoon chopped sparkling basil
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon freshly floor black pepper
- 1/three cup freshly grated Parmesan cheese, divided
- 1 teaspoon olive oil
- 1 tablespoon butter
- 12 shucked small oysters, tired
- 2 tablespoons chopped sparkling parsley
Instructions :
| Prep : 10M | Cook : 3M | Ready in : 25M |
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- Preheat the broiler; place the rack about five inches from the broiling unit.
- Whisk eggs in a bowl. Add cream, warm sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
- Heat oil in a skillet over medium-high warmness. Melt the butter within the skillet and swirl it around to coat the pan evenly. Place the oysters inside the skillet and brown on both sides, approximately 1 minute on each facet. Let the liquid lessen a chunk, approximately 30 seconds longer.
- Slowly pour the egg combination over the oysters, maintaining the oysters flippantly allotted in the pan. After about 30 seconds, shake the pan slightly however do now not stir. After approximately 3 minutes when the bottom and sides of the eggs start to set, sprinkle the ultimate cheese on pinnacle and place the pan below the broiler.
- Broil until the eggs start to puff around the rims and the top is properly browned, five to 7 mins. Remove from the oven; sprinkle with chopped parsley. Serve right away from the skillet in wedge-shaped pieces.
Notes :
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