Oyster Rockefeller PoBoy

Oyster Rockefeller PoBoy
Bay City Grill, Bay St. Louis


  • 2 Eggs
  • 5 oz. Vegetable Oil
  • 1 tsp. Lemon Juice
  • salt and pepper to taste


  • 4 oz. Bacon
  • 2 oz. Onion
  • 2 oz. Garlic
  • 4 oz. cooked spinach
  • 4 oz. parmesan
  • touch of mace, cayenne, nutmeg salt and pepper to taste
  • 1 oz. pernod

Add eggs to food processor. Slowly drizzle veg. oil until eggs and oil emulsify. Add lemon and salt and pepper. In skillet, render bacon until crispy. Do NOT drain fat. Add onion and garlic along with seasonings. Remember you can always add more. Now, add spinach and parmesan. Mix well. Finish with a touch of pernod or herb sainte. Let cook and incorporate into Mayo.