Heat a large sauté pan over medium-high heat; add bacon and cook until crispy.
Remove bacon from heat and strain; set bacon aside and add some of the bacon fat back to the pan.
Add onions, garlic, fresh thyme & black pepper and reduce heat to medium; cook until onions are softened.
Deglaze the pan with the stout scraping to remove any crispy onion bits.
Rinse oysters under cold running water and add to the pan. Cook for 1-2 minutes or until heated through.
Remove from heat and fold in crispy bacon. Top toasted pumpernickel with oyster & bacon mixture and serve immediately. If desired top with a sunny side up egg for breakfast.
*Stout can be replaced with your favourite beer, wine, chicken or vegetable broth or heavy cream.