This recipe is originally from my friend Alice, who is the owner of an oyster farm, Set & Drift, along with her husband, Van. I now make this for out of town visitors to provide the full Seattle experience. It can easily be made with pre-shucked oysters that are jarred in their own juices. Or, use fresh oysters and make sure to save the brine as you shuck them. Do not add salt – you might not need any as the brine and cheese both add quite a bit.
Laura
- Butter or oil
- 1/2 dozen large or 9-12 small oysters with brine
- 6 eggs
- Splash of milk or cream
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 cup grated cheese – gruyere, cheddar or chevre all melt nicely
- Fresh black pepper
For jarred oysters: drain oysters, reserving brine.
For fresh oysters: shuck, carefully saving brine, drain and reserve brine.
Heat butter/oil in a skillet over medium heat. Add oysters and cook for up to 15 minutes, stirring occasionally, until fully cooked and caramelized. Like mushrooms, oysters are difficult to overcook. Transfer to cutting board and chop into small pieces.
Return skillet to medium-low heat. Add more butter and onions and sauté until onions soften. Meanwhile, beat eggs, cream and fresh pepper in a bowl.
Add garlic to skillet and sauté until fragrant. Add chopped oysters. Pour oyster brine into the skillet and scrape the pan to deglaze. Add beaten eggs. Cook eggs by pushing them gently from one side of the pan to the other – do not stir.
When eggs are half-way cooked, sprinkle half of the grated cheese on top. Push the eggs around one more time, add remaining cheese and remove from heat. Season to taste. Serve with your favorite hot sauce.
Spencer Family Cookbook 