a day-long main dish that may keep you warm all evening long, made out of mixed beans, beef, and salsa. Any combination of lima, black, pinto, kidney, or butter beans may be used.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 6 eggs
- ¼ cup heavy cream
- 2 dashes hot pepper sauce
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan cheese, divided
- 1 teaspoon olive oil
- 1 tablespoon butter
- 12 shucked small oysters, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the broiler; place the rack about 5 inches from the broiling unit.
- Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
- Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
- Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
- Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 514 mg |
| Dietary Fiber | 0 g |
| Protein | 44 g |
| Saturated Fat | 13 g |
| Sodium | 675 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this. I have been trying oyster n egg variations and this one was great. Variations: I only had 2%milk, used ‘Arizona Peppers Habanero Pepper Sauce’, drained the oyster pan before adding the eggs, and folded the basil in after the broil at serving. Presentation needed work, maybe leaving some basil for garnish?
I lived for years in the California Gold Country, so when I read the story about this I just had to make it. Loved her fresh take on it, although I did add 4 strips of crumbled bacon, like the original. Tadich Grill in San Francisco is one of my favorite restaurants, but I’ve never had it there, either. Now I w8ll
very good.i love that
As written, this recipe was just OK for me because it was lacking in flavor and overall zip. Having said that, it cooked up beautifully with the eggs fluffy and the presentation beautiful. So, I believe this is a good “base” recipe from which you could add any meats, veggies and seasoning to your own liking. I will definitely try it out again with sauteed onions added as a minimum, some salt and probably a stronger cheese since the parmesan was lost in the mix.
I liked it but, my wife couldn’t go for the oysters. She likes clams. Maybe next time.
Great for a mid-week dinner. Easy and good.
I made no changes
I followed the recipe plus added some veggies (potatoes, sautéed spinach and garlic) plus used freshly shucked oysters from my local shellfish farm. It came out just like the picture, which made me feel very fancy. However, I can’t decide if I dislike eggs and oysters in combination OR if I’m just not ready for oysters at breakfast. I’ll make again, possibly with smoked fish- no oysters.
It’s raining here at the beach in SoCal, windy, grey–dark even. . . Ahhh. . . This recipe made me think of my fine days in Seattle where I used to make hang town fry and recipes like it, using oysters, salmon, Northwest ingredients from Pike Place etc. And I used oysters and salmon in this dish, potatoes also. So it was indeed like a frittata. I baked a large potato and sliced it, then fried it all crispy and brown in olive oil before putting the oysters on top to cook a bit. Next I poured the egg mixture over, which was custom (isn’t yours always, too?). The rest pretty much went by recipe.
I will add salt next time.
This recipe was really great. I loved the flavor of fresh herbs with the eggs. To Katydid68, I think it’s unfair for you to rate this recipe considering your lack of proper ingredients and several changes. Try it with the correct ingredients and I bet you WILL rate it with 5 stars. Maybe not but at least it will be more fair.
Tried this this morning. Maybe I shouldn’t give it only 4 stars since I didn’t have all the ingredients on hand and had to make do with dried seasonings and evaporated milk. Also, what I didn’t like about it may have been my fault. I like my eggs a little soft and didn’t know how to do that cooking them 2 different ways. My husband said it was OK and had a LOT of suggestions on how to fix it. I don’t think I’ll be making it again.
shucking the oysters (or whatever shellfish I bought; whatever was cheapest)was the hardest part. Nuke them in the micro for a little bit. They pop right open. Nice recipe.
Oysters and eggs, who would have known! I used this recipe as inspiration and made mine with garlic, onion, red bell pepper, bacon and a splash of cognac. Very good!
I made this tonight using a jar of small oysters and some farmers’ market eggs. It was fast and easy–puffed up beautifully under the broiler! With a green salad and crusty bread, this dinner took less than 30 minutes to get on the table.