Lay the bacon in a nonstick pan over medium heat. Cook on both sides until golden brown and crispy. While the bacon is cooking, fry the eggs.

Heat a non-stick pan on medium heat. Once hot, add the oil. Crack the eggs on a flat surface and 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 of the eggs while keeping the yolks soft, for about 1 to 2 minutes. Season with salt and pepper.

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

Spread the toast with butter then jam.

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