12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
1/4 cup flour
7 eggs
1/2 cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving
Pat oysters dry and season with salt and pepper; set aside. Put flour, 1 beaten egg and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6-8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate and garnish with remaining bacon and scallions.
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