First whipped up for gold prospectors in Hangtown (now Placerville), California, in the 1850s. All of the ingredients were hard to come by, thus the perfect way for a lucky ’49er to celebrate good fortune.

Have ready:

Stir to combine on a plate:

Dredge the oysters in the flour mixture and set aside. Cook in an 8- to 10-inch skillet, preferably nonstick, over medium heat until crisp:

Remove the bacon and drain on paper towels. Pour out the excess fat and set the skillet over medium-high heat. Add:

Add the dredged oysters and fry them until golden and crisp, about 2 minutes per side. Crumble the bacon into the skillet, then add:

Reduce the heat to medium and let cook, undisturbed, for about 5 seconds, then use a spatula to slowly move the eggs toward the center, tilting the skillet to allow the uncooked eggs to run to the bottom of the skillet. Stop moving the eggs as they set. Flip the mixture and cook the other side for a few seconds, or brown under the broiler. The omelet should still be a bit soft in the center.