Hang Town Scramble For One Recipes

Steps:

• For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
• For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
• Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
• Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
• Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.

Steps:

• 1. Heat oil in an 8 inch skillet over medium heat. Saute garlic, onion and mushrooms until tender.
• 2. Add ground beef, breaking into small chunks. Saute until cooked through.
• 3. Add flour and stir until absorbed.
• 4. Stir in spinach, Worcestershire sauce, salt and chervil or marjoram.
• 5. Cook and stir until mixture is bubbling and thickened.
• 6. Push hamburger-spinach mixture aside and break egg into center of skillet. With a fork, quickly stir egg to scramble. Cook until almost set. Stir egg into hamburger-spinach mixture.
• 7. Cook just until egg is set. Serve immediately.

Steps:

• Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
• Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
• Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
• Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
• Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.

Steps:

• Heat oil in an 8 inch skillet over medium heat. Saute garlic, onion and mushrooms until tender.
• Add ground beef, breaking into small chunks. Saute until cooked through.
• Add flour and stir until absorbed.
• Stir in spinach, Worcestershire sauce, salt and chervil or marjoram.
• Cook and stir until mixture is bubbling and thickened.
• Push hamburger-spinach mixture aside and break egg into center of skillet. With a fork, quickly stir egg to scramble. Cook until almost set. Stir egg into hamburger-spinach mixture.
• Cook just until egg is set. Serve immediately.