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Ingredients
16 large shucked oysters
8 slices lean bacon
16 rectangles buttered toast (see recipe)
Nutritional analysis per serving
16 grams carbs; 41 milligrams cholesterol; 183 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram fiber; 319 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to high (500 to 525 degrees); see note
- Step 2
Pat the oysters dry. Cut each slice of bacon crosswise in half. Wrap each oyster in half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped oysters on a rack and place in the oven. Bake eight to 10 minutes or until bacon is crisp. Drain on paper towels and serve each oyster in bacon on a rectangle of buttered toast.
Traditionally, this savory is grilled by placing the wrapped oysters under a preheated broiler, turning as necessary, until the bacon is crisp. This may be done, but we prefer the oven method.
Private Notes