There are many combinations in which bacon is one of the foods, but no more palatable one can be found than bacon and eggs. This is generally a breakfast dish; still there is no reason why it cannot be used at times for luncheon or supper to give variety.
To prepare this combination of foods, first pan-broil the desired number of slices of bacon in a hot frying pan until they are crisp and then remove them to a warm platter. Into the fat that has fried out of the bacon, put the required number of eggs, which have first been broken into a Saucer. Fry them until they reach the desired degree of hardness, and then remove to the platter Containing the bacon. Serve by placing a slice or two of bacon on the plate with each egg.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)