About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
4

Hello! My Name is Tasty
MAKES 4 TO 6 SERVINGS

Posted by GMC Group Published See GMC Group's 257 projects » © 2018 Liz Crain / Running Press · Reproduced with permission. · Hello! My Name is Tasty by Liz Crain and John Gorham. All rights reserved. Excerpted by permission of Sasquatch Books (£25.00, available from www.thegmcgroup.com)
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  • Step 1

    Preheat the broiler or the oven to 400 degrees F.

  • Step 2

    Heat a cast-iron pan over medium-high heat with ¼ inch of equal parts butter and oil to 350 degrees F.

    NOTE: Be careful to not overheat the oil in the pan. If the oil begins to smoke, turn off the heat and cover the pan with a lid. Once cooled, discard the oil, wipe the pan, and start over.

  • Step 3

    Dredge the oysters in the cornmeal and fry them in the butter and safflower oil for about 1 minute, or until golden brown, turning them once with tongs. Using a slotted spoon, transfer the oysters to a plate lined with paper towels and season lightly with salt.

  • Step 4

    Melt the ¼ cup butter in a large ovenproof nonstick pan over medium heat and add the lardons.

  • Step 5

    In a medium bowl, whip the eggs with half of the scallions and all of the grated cheese, and then season with salt and pepper. Pour over the lardons in the pan and let the eggs start to set, as you would an omelet. Using a heatproof rubber spatula, gently pull the eggs away from the sides of the pan as they set and allow some of the uncooked egg to flow onto the exposed pan.

  • Step 6

    Before the eggs are completely set (while still slightly wet on top), lightly press the fried oysters into the eggs, and then place the pan under the broiler. Broil until the eggs are just cooked through but not browned, about 30 seconds. Warm the split biscuits in the oven at the same time.

  • Step 7

    Place 4 of the biscuit halves onto a serving platter. Slide the frittata out of the pan and onto the biscuits. Top the frittata at different spots with four 2-tablespoon dollops of the rémoulade and then top with the remaining 4 biscuit halves. Sprinkle the entire dish evenly with the remaining scallions and serve.

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