INGREDIENTS
3
slab Bacon
1/2 lb
Cremini mushrooms
1/2 cup
Flat-leaf parsley, fresh
5 cloves
Garlic
1/2 lb
Oyster mushrooms
3 tbsp
Sage, fresh
1/2 lb
Shiitake mushrooms
1
Spanish onion, large
2 tbsp
Thyme, fresh leaves
2
Eggs, large
3 cups
Chicken stock or low sodium canned chicken broth, homemade
1
Salt and freshly ground black pepper
4 tbsp
Canola oil
1 1/4
lbs Sourdough bread