Parboil the potatoes: Bring a pot of salted water to a boil. Add the potatoes and simmer until tender (a fork easily slides in and out), then drain well. While the potatoes are boiling, cook the bacon.

Lay the bacon in a nonstick pan set over medium heat (see note). Cook on both sides until golden brown and crispy. Transfer to paper towels to drain off any excess grease.

Toast the bread in a toaster oven.

Cook the eggs: Heat a non-stick pan on medium heat. Once hot, add the remaining oil. Crack the eggs on a flat surface and open into the pan. Cook until the whites of the eggs start to set and become firm. Add a tablespoon or two of water and cover with a lid to finish firming up the whites while keeping the yolks soft, about 1 to 2 minutes. Season with salt and pepper.

Serve: Enjoy the potatoes with eggs, buttered toast, bacon, and orange juice.