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Ingredients
- 12 oysters
- 4 -5 slices of bacon
- chopped celery leaves
- onion diced
- 1 bag of baby spinach
- s & P
- Pernod
Method
- Fry bacon, drain and chop
- use some of the bacon grease to saute chopped celery leaves and onion. add bag of spinach until wilted add pernod, s & P and crumbled bacon. let cool
- Top oysters with mixture and bake at 375 until bubbly. Let sit a minute and top with dalop of hollandaise sause.