|Oysters||36 (Live, In Their Shells)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Tablespoon|
|Thick bread slice||2 , cut 1/2 inch cubes|
1) Preheat oven to temperature of 350 degrees.
2) Over a saucepan, open the oysters so as to catch all of their liquor.
3) Remove the shells and discard them.
4) In the saucepan with the liquor, put the oysters.
5) Over low heat, place the pan till the oysters start to whiten.
6) Drain the slightly cooked oysters, strain and reserve the liquor.
7) Into a large bowl, break the eggs.
8) Add the cream, parsley and 2 tablespoons of the reserved oyster liquor.
9) Use pepper to season the contents and rapidly beat for about 1 minute.
10) To make the croutons, dry the cubes of bread and toast them lightly in the preheated oven for about 20 minutes.
11) In a large omlete pan, melt half of the butter.
12) Once the butter is hot enough, pour in half of the beaten egg. Allow to cook.
13) Once the eggs start to set, add half of the oysters and half of the croutons. Continue to cook the eggs till done.
14) Fold the omlete once it is done and keep it hot.
15) Follow the same procedure to make the second omlete.
16) Serve both the omletes together while they are still very hot. Makes a good breakfast dish. Can be accompanied with breads of choice.