Makes 3 to 4 servings
Adapted from "The Lost Restaurants of Sacramento and Their Recipes" by Maryellen Burns and Keith Burns.
12 medium-size shucked oysters
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 beaten egg
2 tablespoons butter
1/3 cup milk
1/4 teaspoon salt
6 strips bacon, sliced into 1/2-inch pieces
Pat oysters dry with a paper towel. Combine flour, salt and pepper. Dip the oysters into beaten egg, then the flour mixture.
Melt the butter in a 10-inch skillet over medium heat. Cook the oysters in butter until the edges curl, about 2 minutes each side. Remove.
Cook bacon. Remove bacon and most of the grease from the pan. Beat the six remaining eggs with the milk and remaining salt. Pour into skillet. Add the oysters. As the egg mixture begins to set on the bottom and side, add bacon, then lift and fold over. Continue cooking and gently folding for 4 to 5 minutes or until the egg is cooked throughout. Remove from heat and serve immediately.