Hearty Egg And Oyster Breakfast Omelets Recipe
Servings: 6
Ingredients
- 9 Large eggs, divided
- Salt and pepper to taste
- 8 med. size oysters
- Bread crumbs
- Butter
- 4 link sausages
- 4 lamb kidneys
- 4 slices bacon
- Parsley
Directions
- Beat 1 egg in shallow bowl with a little salt and pepper. Dip oysters in beaten egg, then in bread crumbs; saute/fry in butter till plump and golden brown. Remove and drain on paper towels. Put link sausages in a small heavy pan and add in a few drops of water. Cover and cook slowly till browned. Set aside. Split lamb kidneys in half, remove membranes, then place on a rack with bacon and broil, turning once till bacon is crisp and kidneys are done to your liking. Set aside.
- Beat remaining 8 Large eggs with salt and pepper to taste. Heat some butter in a medium pan and pour one fourth of egg mix into it when it's warm. Arrange 2 oysters, 1 sausage, 2 kidney halves and 1 slice of bacon in the egg in pan. Cook as you would any omelet, but do not roll it; then finish the last - minute cooking under the broiler. Serve immediately, garnished with fresh parsley or possibly keep hot in a low oven while you cook the other three omelets. Makes 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 282 | 83% |
| Total Fat 31.62g | 40% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 406mg | 17% |
| Potassium 168mg | 5% |
| Total Carbs 1.75g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.58g | 0% |
| Protein 12.68g | 20% |
