4 slices bacon or substitute
1 cup fine fresh whole wheat bread crumbs
4 -6 Tbsp. olive oil
12 sage leaves
2 cloves garlic
1/4 cup freshly grated parmesan
Cut the bacon in 1” slices and cook until crisp. Remove from pan, reserving fat. Add enough additional olive oil to the same pan to make 1/4 cup. Add breadcrumbs and sage and cook over low heat, stirring frequently. You may need to add more olive oil; the mixture should never look entirely dry nor soupy. Cook until bread crumbs are toasty and sage is fried and crispy. Add garlic, finely minced or pressed, and stir. Remove from heat, and stir in parmesan and reserved bacon.