1 qt. extra small oysters
1 dozen eggs
1 16oz sliced bacon
1 cup fresh grated parmesan cheese
4 oz. Sliced mushrooms
1 cup chopped green onions
1 large onion
1 cube butter, plus 2 oz.
2 tablespoons fresh minced garlic
1 tablespoon Dijon mustard
1 tablespoon fresh minced basil
½ teaspoon white pepper
nasturtiums
|
Pre-heat oven to 400 degrees.
Sauté 1/2 inch slices bacon until crisp. Drain fat. Put aside.
In sauté pan melt 2 oz. Butter. Chop and add 1 onion, mushrooms, garlic. Sauté until onion is limp. Drain. Put aside.
In sautee pan melt 2 oz. butter, add oysters. Cover and sauté until oysters firm up. Do not overcook. Drain.
Scramble eggs. In non-stick frypan melt 2oz. butter. Add eggs. With spatula stir eggs until they begin to set on edges. Slowly stir in the full cup of parmesan cheese. Continue to cook and stir until the eggs begin to thicken.
Spray 4 qt. baking dish with spray oil. Transfer all ingredients into the 4 qt. baking dish, and add white pepper, basil, and dijon mustard. Completely mix all ingredients in the baking dish.
Cover baking dish with foil and place in pre-heated 400 degree oven. Bake 15 minutes. Remove foil. Bake an additional 3-5 minutes to allow moisture to escape and to brown slightly.
Remove from oven. Serve at once. Garnish with nasturtiums.
Serves 4-8, depending on appetite.
This recipe was created by Robert Caswell for the annual Oyster Festival in Shelton Washington in 2001. He received 1st Place, a gold medal and $400.00.
|
