4ounces slab bacon, diced, or bacon slices cut into pieces 2 inches long
8 eggs, separated
Salt and pepper
1/4cup chopped fresh parsley
2 tablespoons unsalted butter
12 shucked oysters, drained (see the note above)
3 scallions, green and white parts separated and sliced
Instructions
Heat the oven to 325°F. Fill a medium pot with 2 inches of water and bring it to a boil, then adjust the heat so it bubbles gently. Put a large ovenproof skillet over medium heat. When the pan is hot but not yet smoking, add the bacon. Cook, stir- ring occasionally and adjusting heat so the bacon browns and releases most of its fat without burning; it should still be a little soft. Take the pan off the heat and set aside.
Put the egg yolks in a metal bowl and set it over the pot of gently bubbling water; make sure the water doesn’t touch the bottom of the bowl. Sprinkle the yolks with salt and pepper and whisk until thick and frothy but not yet scrambled, just a minute or 2; they’ll be ready before you think they are, so err on the side of undercooking. Remove the bowl from the heat and keep whisking until the yolks cool; stir in the parsley.
In a large clean, dry bowl, beat the egg whites to stiff peaks, then gently fold in the yolk mixture; the mixture should be streaky.
Put the pan with the bacon over medium heat and add the butter. When it foams, add the oysters and scallion whites. Stir and cook until the oysters plump and become slightly firm, a minute or 2. Pour in the egg mixture and stir with a flexible spatula just enough to combine. Transfer the pan to the oven and cook, undisturbed, until the eggs are puffed and golden, but still a little jiggly in the center when you gently shake the pan, 15 to 20 minutes. Remove the pan from the oven and garnish with the scallion greens. Use a big spoon to scoop out portions from the pan.