12 oysters
8 eggs
1 med. onion
1 clove garlic
6 oz. ham
Bread crumbs
Butter
Celery salt
Tabasco sauce

Break eggs into bowl and grate onion into it. Add minced garlic and finely chopped ham (or small can of Spam, Prem, etc.) Dip oysters into cracker crumbs and add to bowl. Melt a heaping tablespoon of butter in skillet, add the mix and space oysters evenly about the pan. Cook slowly until done, sprinkle with celery salt, and rub a drop of Tabasco on each oyster.

ELABORATED HANGTOWN FRY:

1/4 c. butter
1/2 c. diced green pepper
1/2 c. sliced green onions
12 oysters
8-12 slices bacon
Chopped parsley
8 eggs
1/2 c. milk
1 tsp. salt
Pimento strips
3/4 tsp. coarse pepper

Add onions and pepper to butter in skillet and saute lightly. Add oysters and cook over low heat about 5 minutes, turning once. In another skillet cook bacon and save 3 tablespoons of the drippings. Beat eggs with milk, salt, and pepper and scramble in drippings until barely set. Cover with oysters and vegetables and garnish with pimento and parsley. Serve bacon along side.