Makes 2 omelets
1/4 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
7 large eggs
1/4 cup cornmeal
6 large oysters (3 to 4 inches long), shucked and drained
6 tablespoons unsalted butter
2 tablespoons half-and-half
4 slices bacon, fried crisp and drained well
2 tablespoons minced sweet onion
Tabasco or hot sauce of your choice
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
Set out three shallow dishes. Put the breadcrumbs in the first. Season with salt and pepper. In the second, beat 2 of the eggs and season them with salt and pepper. Put the cornmeal in the third. Season with salt and pepper.
One at a time, coat the oysters first in the breadcrumbs, then in the egg, then in the cornmeal. Place on a baking sheet.
Heat 2 tablespoons of butter in a skillet over medium heat until fragrant and bubbly. Add the oysters and cook them for about 1 minute on each side, just until the coating is light golden brown and the oysters feel springy when touched. Using a slotted metal spatula, transfer the oysters to a plate.
Beat the remaining 5 eggs with the half-and-half, a pinch of salt and a dash of pepper just until blended.
Put 2 of the remaining tablespoons of butter in a nonstick pan. Heat it over medium heat just until foamy. Add 2 slices of bacon side by side in the skillet. Pour about 1/3 cup of the egg mixture over the bacon to cover it. Sprinkle the egg with 1 tablespoon of minced onion.
Place 3 oysters on top of the eggs. Pour about 1/3 cup of eggs over them. Cook until the eggs are set, about 1 minute. Turn and cook for another minute or so until the omelet is cooked through but not browned. Place the omelet on the prepared baking sheet and place it in the 200 degree oven to keep warm while you repeat with the second omelet.
Sprinkle the omelets with chopped chives. Serve immediately, accompanied by hot sauce.
-- From "The Hog Island Oyster Lover's Cookbook"