In a non-stick pan over medium heat, cook the bacon on both sides until crisp. Set aside on paper towels to drain any excess grease.
Using the same pan with the bacon grease in the pan, crack the eggs on a flat surface and into the pan, being careful not to break the yolks. Lightly toast the bread.
Cook the eggs till the whites are mostly firm (about 2-3 minutes), and gently flip the eggs with a spatula and cook for 30 seconds more. Season with salt and pepper before serving.