"HANGTOWN FRY" - PROBABLY THE MOST FAMOUS EGG DISH OF THE AMERICAN WEST.
As the story goes, a prospector during the California Gold Rush struck it rich.
After his "poke" was weighed, and confirmed his good fortune, he went to a diner nearby and told the proprietor he wanted the best meal money could buy. This consisted of fried oysters, bacon and eggs. Pricey, heady stuff for those days. This took place in Placerville, California, a small mining town in the California foothills. The town was not only known for the method of "Placer Mining", but gained the name of "Hangtown" for its reputation for quick justice. Of course the diner was located across the street from, what else?...."Hangman's Tree".
The fame of this dish rapidly spread throughout the state of California, and most notably, San Francisco, the city built on the good fortune of the California Gold Rush. Tadich Grill, an eating establishment founded in 1849, and still in business today, was one of the first to serve this truly California dish. Situated in the San Francisco Financial District, it is well known for its seafood and early California fare. Tadich Grill is one of the most famous restaurants in the state of California. You probably can't get "Hangtown Fry" in many restaurants today. but here is how to make and enjoy it. 
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 1
• Oysters, medium, shelled and patted dry, 3 - 4
• Flour, 1/4 cup
• Eggs, beaten, 3
• Cream, 2 tablespoons
• Salt and pepper, to taste
• Bacon, fried until crisp, 2 thick pieces
• Butter or clarified butter (Ghee) for frying
Method
1. Toss the oysters with the flour, shake off excess and set aside. In a bowl, beat the eggs with
the cream, salt and pepper.
2. Heat the oil or butter over medium heat in a skillet. Fry the oysters for about 30 seconds on
each side and push them to one side of the skillet. Pour the egg mixture into the skillet with
the oysters and cook until firm, lifting the edges to allow any uncooked eggs run to the edges
and cook.
3. Lay the two pieces of bacon on the opposite side of the skillet from the oysters. The bacon
strips should be laid side by side like railroad tracks on the opposite side of the setting eggs
of the oysters. Fold the omelet over, remove it to a plate and serve hot.
 COOKS NOTE*
• The bacon can be crumbled and stirred into the eggs.
• Sometimes the oysters are dipped in egg and then breadcrumbs or cracker crumbs before
frying.
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