| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Rick, Stein |
4 |
servings |
INGREDIENTS
| 8 |
lg |
Oysters |
| 6 |
|
Eggs |
| 6 |
|
Cream crackers or Saltines |
| 4 |
tb |
Sunflower oil |
| 4 |
tb |
Clarified butter |
| 3 |
tb |
Plain flour |
| 15 |
g |
Chilled butter |
| 3 |
tb |
Double cream |
| 2 |
tb |
Chopped parsley |
| 15 |
g |
Finely grated fresh Parmesan cheese |
|
|
A little lemon juice |
| 8 |
|
Thin rashers rindless streaky bacon |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Remove the oysters from the shells. Beat the eggs and pour into a shallow
dish. Put the cream crackers into a plastic bag and crush into fine crumbs
with a rolling pin. Tip them into another dish.
2 Heat the oil and clarified butter in a 20cm/8" non-stick frying pan. Dust
the oysters in the flour, dip into the beaten egg and finally into the
cracker crumbs.
3 Fry for a minute on each side until golden brown, remove from the pan,
season with salt and keep warm. Drain away the cooking fat from the pan and
wipe out with some kitchen paper. Rub the base well with the chilled
butter.
4 Add the cream, parsley, Parmesan cheese and seasoning to the leftover
beaten eggs. Put the oysters back in the pan and squeeze over the lemon
juice.
5 Pour the egg mix around the oysters and cook over a low heat for 10-12
minutes until just set. Grill the bacon until crisp and golden. As soon as
the 'fry' is set, grill the pan until browned and puffed up. Add the bacon
on top and serve from the pan.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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