Hangtown Fry

  • 2 tablespoons olive oil
  • 1/4 cup diced slab bacon, or sliced bacon cut into pieces about 2 inches long
  • 1/2 cup sliced shiitakes (no stems)
  • Salt and pepper
  • 6 or more shucked oysters
  • 4 or 5 eggs
  • Chopped fresh parsley leaves.
  1. Put oil in a skillet over medium heat; a minute later, add bacon. Cook for a minute, then add shiitakes and a pinch of salt. Cook, stirring occasionally and adjusting heat so bacon and mushrooms brown without burning. Add oysters, stir, and cook until plump and firm, a minute or so. Turn off heat.
  2. Beat eggs with some salt and pepper; stir in parsley. Pour into pan; turn heat to medium-high and cook, stirring frequently and scraping the sides of the pan (a heat-proof spatula is good).
  3. As eggs begin to curdle, parts touching pan will begin to dry out; when you see that, remove pan from heat and continue to stir until cooking slows a bit. Return to heat and continue cooking. Eggs are done when creamy, soft and a bit runny; do not overcook. Serve immediately.
Yield: 2 or 3 servings.

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