1 tbs milk
1/4 cup cup cracker and bread crumb mixture or
3/4 cup all-purpose flour
salt and ground black pepper
3 tbs butter or oil
3 shucked oysters
2 slices bacon
2 tbs butter
2 eggs, beaten lightly
more salt and pepper
Season the cracker/bread crumb mixture or flour with some salt and pepper. Mix the 1 tablespoon of milk into the beaton egg. Dip the oysters into the beaten egg mixture and then dredge with the crumb mixtur or flour.
Heat the butter in a skillet over high med-high heat. Add the oysters to a medium size skillet and fry them until golden-brown and crisp on the outside.
Meanwhile fry the bacon strips in a separate skillet until almost crisp, but still slightly chewy.
Melt the 2 tbs butter in a skillet and place the bacon strips beside each other in the pan, just off center. Pour a small amount of the eggs over the bacon. Place the oysters on the bacon. Pour the remaining eggs over the oysters. Place a lid on the skillet and cook over medium heat until the eggs are set. Serve as a flat omellete.
Hint: Unless you have a well-seasoned skillet such as black carbon steel or cast iron, use a non-stick pans.