These delicious recipes will elevate any brunch menu. Try them this Easter with your post egg-hunt meal or any time you feel like having a fancy breakfast.
A delicious oyster scramble made with fried oysters, eggs, veggies and more. Use Wandering Waders Premium Jarred Oysters or shuck your own if you’re having oysters on the half-shell too!
- 6 oysters, shucked
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 2 tablespoons cornmeal
- 4 strips bacon
- 1/2 red onion, finely chopped
- 1 tablespoon butter
- 4 eggs, beaten
- kosher salt and cracked black pepper
- sliced scallions (optional garnish)
- sliced cherry tomatoes (optional garnish)
- Coat each oyster in flour, then egg, then cornmeal, and reserve until ready to use.
- Fry the bacon over medium heat in large skillet until bacon is fully cooked and brown.
- Remove and drain on paper towel and once cool enough to handle, coarsely chop.
- Add breaded oysters to remaining bacon fat in pan and cook until oysters are just firm, and cornmeal begins to brown, about 2 minutes per side.
- Remove oysters from pan and reserve.
- Add onions to what’s left of the oil in the pan (adding additional vegetable oil if necessary) and cook until soft, about 5 minutes.
- Remove skillet from heat and carefully wipe with paper towel or wash completely and place back on heat.
- Melt butter over medium heat and season the beaten egg with a pinch of salt and pepper.
- Once bubbles have subsided, add beaten egg, swirling pan so that egg coats the entire bottom.
- When egg has set, but is still a little wet on the top, gently slide onto a large dish or platter.
- Scatter bacon, onions and oysters on one side of omelet and gently fold the other half of the omelet across the filling.
- Scatter with scallions and serve with buttered toast and Bloody Mary’s.
Oyster Brunch Bake
This amazing recipe from Immigrants Table is a unique take on the breakfast casserole. Use oysters on the half shell to create a beautiful and flavorful brunch meal.
- 12 oysters
- 3 garlic cloves minced
- ¼ cup 60 ml canola oil
- ½ cup 125 ml breadcrumbs, gluten-free optional
- ½ cup 125 ml grated Parmesan cheese
- 3 large egg yolks
- 2 TBs lemon juice
- ¼ tsp cayenne pepper
- ⅓ cup 75 ml butter, melted
For gluten-free Mornay sauce:
- ¼ cup 60 ml butter
- ¼ cup 60 ml GF flour mix
- 2 cups 500 ml warm milk or dairy-free milk of your choice
- 1 tsp ground cloves
- salt and pepper
- ¼ cup 60 ml whipping cream
- 1 cup 250 ml grated Emmental cheese
To make oysters:
- Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel. Insert an oyster knife into the opening and run it from top to bottom of the hinge a few times to open. If this doesn't work, try twisting the knife in the center of the hinge. Remove the top shell of each oyster. Clean the oyster flesh from any remaining grit.
- Slip the oyster knife under the oyster meat, loosening and removing it. Discard liquid. Keep meat intact and set it aside. Keep bottom shells for baking.
- In a sauté pan over medium-low heat, sauté garlic in oil for 1 min, until soft and fragrant. Set aside.
- Arrange empty oyster shells on baking tray.
- In a small bowl, combine garlic, breadcrumbs, ¼ cup of Parmesan cheese, egg yolks, lemon juice and cayenne pepper. Pour butter over-top and mix to combine.
- Divide breadcrumb mixture between the oyster shells. Top each with reserved oyster meat. Cover with remaining Parmesan cheese.
- Bake oysters for 6-8 minutes, or until golden brown.
To make Mornay sauce:
- Meanwhile, prepare Mornay sauce. Melt butter in a large saucepan over medium-high heat. Stir in flour, constantly whisking, and cook for approximately 1 minute until a roux forms and turns golden brown. Slowly add milk and continue whisking until mixture is smooth and creamy. Add cloves, salt and pepper. Stir to combine. Turn heat to low and add cream, until mixture can coat the back of a spoon. Add Emmental cheese. Continue to stir until the cheese has completely melted, and then remove from heat.
- Drizzle oysters with the sauce and serve Brunch Oyster Bake immediately. Leftover sauce will keep in the fridge for 2 days.
Vietnamese Oyster Pancake with Nuoc Cham
A creative, multicultural and flavorful approach to oyster brunch. This egg-filled pancake is stuffed with crispy fried oysters for a filling brunch delight.
- 3 Tbsp. Asian fish sauce
- 2 Tbsp. water
- 2 Tbsp. sugar
- 1 ½ tbsp. lime juice
- 1 Tbsp. scallion
- 1 Tbsp. carrot (grated)
- 1 Thai chile
- ¾ cup rice flour
- ½ Tsp. turmeric powder
- ½ Tsp. fine sea salt
- ¾ cup cold water + 2 Tbsp.
- ½ cup thinly slice scallions
- 2 slices bacon chopped
- 1 Tbsp. vegetable oil
- 1/3 cup cooked pork sliced
- 8 oysters
- 2 eggs
- 1 cup mung bean sprouts
- ¼ cup cilantro
- Lettuce leaves and mint for serving
- In a small bowl, whisk all of the ingredients until the sugar dissolves.
- Make the Pancakes
- In a medium bowl, whisk the rice flour with the turmeric and salt. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
- Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top. Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer. Transfer to a plate.
- Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.
Happy Easter! Enjoy.