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Add a photoServings: 4
Ingredients
- 8 lrg Oysters
- 6 x Large eggs
- 6 x Cream crackers or possibly Saltines
- 4 Tbsp. Sunflower oil
- 4 Tbsp. Clarified butter
- 3 Tbsp. Plain flour
- 15 gm Chilled butter
- 3 Tbsp. Double cream
- 2 Tbsp. Minced parsley
- 15 gm Finely grated fresh Parmesan cheese A little lemon juice
- 8 x Thin rashers rindless streaky bacon Salt and freshly grnd black pepper
Directions
- 1 Remove the oysters from the shells. Beat the Large 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 till golden, remove from the pan, season with salt and keep hot. 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 in the cream, parsley, Parmesan cheese and seasoning to the leftover beaten Large 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 min till just set. Grill the bacon till crisp and golden brown. As soon as the 'fry' is set, grill the pan till browned and puffed up. Add in the bacon on top and serve from the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 351 | 78% |
| Total Fat 39.66g | 50% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.02g | |
| Cholesterol 369mg | 123% |
| Sodium 370mg | 15% |
| Potassium 180mg | 5% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.76g | 1% |
| Protein 13.75g | 22% |
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