Start by frying the bacon in a skillet over medium heat, cooking until crispy and golden, then transfer to a paper towel-lined plate to drain excess fat.
While the bacon cooks, pop the bread slices into a toaster or oven and toast until golden and crisp to your liking.
Carefully crack the eggs into the same skillet with the bacon fat, making sure to keep the yolks intact.
Cook the eggs over low heat, seasoning with a pinch of salt and pepper. Cover the skillet gently if using, so the whites set while the yolks remain runny, about 3-4 minutes.
Once the eggs are almost done to your preferred doneness, use a spatula to carefully lift them from the skillet.
Lay a toasted bread slice on a plate, then top with crispy bacon and gently place a fried egg on top, allowing the yolk to spill slightly over the crisp edges.
Repeat with the remaining bread, bacon, and eggs to assemble the second serving.
Serve immediately while the eggs are warm, with an extra sprinkle of salt and pepper if desired. Enjoy the crispy edges and silky yolks in every bite.
