Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve.

Place the bacon in a large skillet over medium heat. Cook on both sides until golden brown and crisp.

Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan. Cook until the whites of the eggs are firm.

Once the bacon is cooked, set aside on paper towels to drain any excess grease.

Toast the bread. Arrange the bacon and eggs onto the bread and cut sandwiches in half.

Serve the sandwich with orange juice.