Breakfast Oyster Scramble
The only way to enjoy oysters would be to eat them raw, right? Well, sort of, but not always. For those who can’t always have fresh oysters, there are other ways to enjoy this gem of a shellfood. Like for breakfast. Breakfast? Yes.
While I definitely love eating fresh, chilled oysters, I’ve tried cooking and eating bottled shucked oysters before and they’re great when oven-baked.
For this recipe, I thought of using oysters as filling for my breakfast scrambled eggs. It was delicious.
So skip the bacon, ham or sausage. Try oysters for breakfast!
One 12 oz bottled, shucked oysters (about 10 pieces), drained and washed
4 eggs, beaten
3 cloves garlic, peeled and crushed
1/2 small onion, sliced
2 tbps sliced green onions
Salt and pepper to taste
1 tbsp Olive oil
1 tbsp crumbled blue cheese
Heat Olive oil on a medium frying pan over medium-high heat. Add garlic to brown. Add onions and cook until fragrant. Add green onions (reserving a couple of pinches for garnish) and cook for another 1 minute. Add oysters and stir-fry for 2 minutes. Pour in eggs and cook until they’re set. Turn the mixture a couple of times to make sure the scrambled eggs and oysters are evenly cooked. Remove from heat and place on a serving platter Sprinkle remaining green onions and blue chees over it.