An adaptation of a recipe from Main Street Placerville’s long-lost Blue Bell Cafe
- 3 raw shucked fresh (live) oysters
- 1 egg, beaten
- 1 tablespoon cream
- breading mixture (mixture of cracker crumbs and bread crumbs) 1 tablespoon of butter
- 2 slices of thick-sliced bacon
- 2 eggs
Pat the shucked oysters dry with paper towels to remove moisture. In a small bowl, beat the egg with the cream. Dip the oysters in the egg/cream mixture and then the breading mixture.
Heater butter in a frying pan. Add oysters and fry for about 30 seconds on each side or until three-fourths cooked; remove from heat and set aside.
While frying the oysters, fry the bacon in a separate skillet. Place the bacon (like railroad tracks) in a large frying pan over low heat. Pour a small amount of beaten egg over the top of the bacon. Place the partially-cooked oysters on top of the bacon and then pour the remaining beaten eggs over the top. Cook approximately two minutes or until the eggs are set (eggs are done when creamy, soft and a bit runny; do not overcook). Fold the omelets over the oysters. Place a lid on top and cook just until the steam blends all the flavors together.