Hangtown fry

By Vanessa Gianfrancesco
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  • 4 slices thick-cut double-smoked bacon
  • 2 cups (470 ml) oyster or saltine crackers
  • Salt and pepper
  • 6 medium oysters, shucked
  • Flour, for dredging
  • 4 eggs, beaten
  • Vegetable oil, for frying
  • 2 scallions, chopped
  • 1 tablespoon (15 ml) butter, whole
  • Sourdough bread, for toast
  • Fresh fruit, to garnish
  • Hot sauce, on the side


  1. Render the bacon over medium heat until slightly crispy. 
  2. Crush crackers in a plastic bag with a rolling pin (or in a mortar and pestle) to make a fine meal, season the crushed crackers with salt and pepper. 
  3. Add the oysters to a bit of flour, coat and shake off completely, transfer to the beaten eggs, drain well (back into the egg), then transfer to the cracker meal, coat well then rest for five to ten minutes, while the bacon is rendering.   
  4. Use a slotted spoon to transfer the bacon to a lined plate to drain, keeping the rendered fat over medium-high heat.  While hot, slice bacon into 1/4 –inch wide strips, against the grain. Check the fat volume and add additional oil to a depth of about 1/2-inch. 
  5. When the fat and oil mixture is shimmering, add the breaded oysters and pan-fry until crispy, about one minute, flip, cook one more minute, then immediately transfer the cooked oysters to a lined plate to drain. 
  6. Clean the pan (or use a new one) and return to medium heat. Add the butter and allow it to melt, when it starts to foam, add the beaten eggs and stir only occasionally in order to make nice, large soft curds.  Season with salt and pepper.
  7. When the eggs have cooked about 2/3 through, stir in half the scallion. Then add half the bacon and warm though.   
  8. Transfer the scramble to a serving dish and top with the crispy oysters, remaining bacon, and scallions. Serve with sourdough toast, fresh fruit and hot sauce on the side.

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