Crisp three slices thick bacon in an 8-in. skillet. Remove, drain and crumble. Beat four eggs very well, add a half dozen shucked, drained oysters with chopped onions and mild peppers. Helps to stir it a bit. Reheat skillet and add another tablespoon or two of oil to the bacon drippings. When hot, pour in egg/oyster mix and pop into a hot oven until lightly browned. Top with bacon, chopped scallions, and grated hard cheese. Serve with sourdough toast.
