Ingredients:
 
1 cup masa harina
1 tablespoon Home Made Essence, click here for recipe
1 teaspoon ground cumin
1 pint oysters, drained
6 cups vegetable oil
4 corn tortillas
9 large eggs
1 teaspoon salt
3 tablespoons unsalted butter
1/4 cup chopped green onion (white and green tops)
1 tablespoon minced red chile peppers
2 cups Pico de Gallo, click here for recipe
1/2 cup sour cream
 
Directions:

Preheat the oven to 350 degrees F.

Season the masa harina with the Essence and cumin in a shallow bowl and dredge the oysters in the mixture a few at a time to coat evenly, shake off the excess over the bowl.

Heat the oil in a large, heavy saucepan to 360 degrees F. Carefully add the oysters to the oil and fry, without crowding them and turning occasionally, until golden and cooked through. Should take about 2 minutes.

Remove the oysters with a long-handled spoon and drain on paper towels.

Place the corn tortillas on a baking sheet and sprinkle them with water until they are moist, but not soggy. Warm in the preheated oven for 3 minutes.

Lightly beat the eggs in a bowl with the salt, and set aside.

Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and scramble to desired consistency, stirring constantly to keep from scorching the eggs.

Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream.

Put the remaining Pico de Gallo in a serving bowl on the table and serve the Eggs immediately.