9 eggs, divided
Salt and pepper to taste
8 med. size oysters
Bread crumbs
Butter
4 link sausages
4 lamb kidneys
4 slices bacon
Parsley

Beat 1 egg in shallow bowl with a little salt and pepper. Dip oysters in beaten egg, then in bread crumbs; saute in butter until plump and golden. Remove and drain on paper towels. Put link sausages in a small heavy pan and add a few drops of water. Cover and cook slowly until browned. Set aside. Split lamb kidneys in half, remove membranes, then place on a rack with bacon and broil, turning once until bacon is crisp and kidneys are done to your liking. Set aside.

Beat remaining 8 eggs with salt and pepper to taste. Melt some butter in a medium pan and pour one fourth of egg mixture into it when it's hot. 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 don't roll it; then finish the last - minute cooking under the broiler. Serve immediately, garnished with fresh parsley or keep warm in a low oven while you cook the other three omelets. Makes 4.