Go Back
Merasheen-Bay-Oysters Baked Oysters with Bacon, Onions & Stout (pumpernickel bread)

Oysters Toasts with Bacon, Onions & Stout

Bacon, onions and stout pair well with oysters; add pumpernickel bread and it will be your new favourite comfort food.


  • 1⁄2 pound (227 grams) Reduced Salt Bacon chopped
  • 1⁄2 cup (125ml) Onion chopped
  • 1 clove Garlic minced
  • 1 tsp (5ml) Fresh Thyme removed from stem
  • Black Pepper to taste
  • 1/4 cup (60ml) Stout*
  • 18-20 each Oysters shucked and drained
  • 4 pieces Pumpernickel Bread toasted


  • 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.