Ingredient list.
8-10 fresh oysters, Blue Point, Apalachicola, Malpaque, etc.*
3-4 garlic cloves minced
2-3 slices challah bread (or substitute brioche), toasted
1/2 diced tomatoes, drained (retain liquid)
1/2 diced chopped red peppers
diced fresh jalenpanos to taste
1 T. high quality balsamic vinegar
fresh ground black pepper to taste
pinch of black tuffle salt
3-4 large eggs seasoned w/ black pepper and truffle salt and prepared for scrambling.
Procedure.
Shuck oysters, set aside (retain liquor and combine with tomato juice).
Heat butter and oil in saute pan.
Add garlic, peppers and quickly saute until tender.
Pour in liquor, tomato juice and reduce. Add balsamic. Continue reduction.
When liquid volume is reduced by 2/3's add oysters, turn off heat, and cover.
Scramble eggs (1 minute) until soft. This is precisely the amount of time it takes to plump the oysters. Do not overcook either! Immediately turn the eggs onto the toasted bread slices which have been arranged on plate.
Remove oysters, now plump and lay on eggs. Spoon sauce around edges.
Serve immediately with expresso or robust french press.
Serves 2 or 1 protein-starved adult.
Total cooking time with shucking, approximately 45 minutes.
*If you have very fresh and flavorful oysters, skip all remaining steps and enjoy raw on the half-shell.
m.o.i.: post-modern breakfast
elsewhere
m.o.i: standards updated
m.o.i: bison burger
m.o.i: chili 'n out
m.o.i: bioaccumulation
m.o.i.: inventory reduction dinner
m.o.i.: autumn trout
m.o.i.: life is corny
m.o.i.: purple food, purple food
m.o.i.: Fruit cobbler for breakfast?
8-10 fresh oysters, Blue Point, Apalachicola, Malpaque, etc.*
3-4 garlic cloves minced
2-3 slices challah bread (or substitute brioche), toasted
1/2 diced tomatoes, drained (retain liquid)
1/2 diced chopped red peppers
diced fresh jalenpanos to taste
1 T. high quality balsamic vinegar
fresh ground black pepper to taste
pinch of black tuffle salt
3-4 large eggs seasoned w/ black pepper and truffle salt and prepared for scrambling.
Procedure.
Shuck oysters, set aside (retain liquor and combine with tomato juice).
Heat butter and oil in saute pan.
Add garlic, peppers and quickly saute until tender.
Pour in liquor, tomato juice and reduce. Add balsamic. Continue reduction.
When liquid volume is reduced by 2/3's add oysters, turn off heat, and cover.
Scramble eggs (1 minute) until soft. This is precisely the amount of time it takes to plump the oysters. Do not overcook either! Immediately turn the eggs onto the toasted bread slices which have been arranged on plate.
Remove oysters, now plump and lay on eggs. Spoon sauce around edges.
Serve immediately with expresso or robust french press.
Serves 2 or 1 protein-starved adult.
Total cooking time with shucking, approximately 45 minutes.
*If you have very fresh and flavorful oysters, skip all remaining steps and enjoy raw on the half-shell.
m.o.i.: post-modern breakfast
elsewhere
m.o.i: standards updated
m.o.i: bison burger
m.o.i: chili 'n out
m.o.i: bioaccumulation
m.o.i.: inventory reduction dinner
m.o.i.: autumn trout
m.o.i.: life is corny
m.o.i.: purple food, purple food
m.o.i.: Fruit cobbler for breakfast?