Cut the bacon into six pieces and place them in a large skillet. Cook over medium heat on both sides until a golden crust forms. Transfer to two plates.

Add oil to the pan, crack the eggs, and cook sunny‑side‑up eggs without breaking the yolks. When the whites are set but the yolk is still runny, divide the eggs between two plates.

At the same time, in another pan, sauté the sliced tomatoes and mushrooms, stirring continuously. Separately, fry the bread on both sides. Divide onto plates and serve immediately.