Hangtown Fry with Parmesan and Fresh Herbs

Servings 3 servings


  • 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
  • cup freshly grated Parmesan cheese divided
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 12 shucked small oysters drained
  • 2 tablespoons chopped fresh parsley


  • 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.


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