Instructions: Preheat the oven to 400 degrees.

In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to cool.

In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Emerils Essence. Place 2 tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes or until golden-brown. Remove from the oven. Place the oysters on a platter with the rock salt. Drizzle each oyster with the Hollandaise sauce. Garnish with chives.

This recipe yields 12 oysters on the half-shell.

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