Instructions: Crack one of the eggs into a shallow bowl and stir with a fork to mix. Put the breadcrumbs in another shallow bowl and season lightly with salt and pepper. Dip the oysters in the beaten egg, allow the excess to drip off and thoroughly coat in breadcrumbs.

Heat the butter in a large skillet, add the oysters and fry over medium heat until crisp and lightly browned, 1 to 2 minutes on each side.

Meanwhile, crack the remaining eggs into a medium bowl, add the cream, if using, and salt and pepper to taste. Stir with a fork to thoroughly mix.

When the oysters are crisp and brown, pour the egg mixture over and cook, gently stirring occasionally with a wooden spoon, until the eggs are set and cooked to your liking. Sprinkle the herbs over, fold the omelet in half and cut into serving pieces. Serve immediately.

This recipe yields 2 servings.

Comments: The original recipe surely did not include fresh herbs, but they make a nice addition, pleasing to both the eye and the palate. Serve the hangtown fry with crisp bacon, fried potatoes, chilled juice and a steaming cup of coffee - a breakfast that will really get you going in the morning! The number of oysters suggested here offers a couple per serving; if you are a gung-ho oyster lover, you may want to use more!

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