About this recipe:An egg dish that is packed full of flavour and texture. Oysters are grilled with herbs, Parmesan and eggs to create this delicious dish. For best results, use a cast-iron frying pan.
4 tablespoons double cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
30g freshly grated Parmesan cheese, divided
1 teaspoon olive oil
12 shucked small oysters, drained
2 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat grill; place the rack about 12.5cm from the heat source.
Beat eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper and 1 tablespoon of the grated Parmesan cheese.
Heat oil in a frying pan over medium-high heat. Melt the butter in the frying pan and swirl it around to coat the pan evenly. Place the oysters in the frying pan and brown, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the grill.
Grill until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the frying pan in wedge-shaped pieces.