Its National Oyster Day!!!
The Five Facts you should know about Oysters:
- The average 3 inch oyster filters about 50 gallons of water a day.
- Americans eat more oysters than any other country in the world.
- Most oysters varieties in North America are actually native to Eastern Europe or Asia. Brought here by ships over the centuries
- The world’s only oyster museum is on Chincoteague Island, Virginia.
- For centuries, oysters are one of the best known aphrodisiac foods in the culinary world.
Well, now that we have that out of the way…we all love oysters. And, given above mentioned fact #5..what better way to start the day than cooking breakfast with an egg based skillet of our Food of the Day.
Oyster and Egg Skillet
Cuisine: American, SeafoodDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
1 pint Hilton’s Oysters, extra small, rinsed
2 Tbsp minced yellow onion
3 Tbsp butter
8 eggs
1/2 tsp salt
2 tsp garlic powder
1 Tbsp hot sauce
2 green onion, cut into 1 inch chunks
1 cup shredded cheddar cheese
Directions
- Drain oysters and pat dry. In a skillet, sauté onions in butter on medium high heat until translucent, about 5 minutes. Add oysters and cook until edges curl. Remove pan from heat.
- In a bowl, whisk together eggs, salt, garlic powder and hot sauce. Gently stir in green onions. Pour egg mixture over oysters and cook on low, stirring until eggs are almost set.
- Sprinkle shredded cheese on top and cook until eggs are set, about 5 minutes.
