Begin by cooking your bacon crisp and draining it on paper towels. [I cook my bacon in large batches in a 375 oven on a foil-lined baking sheet for about 15-20 minutes or until brown and crisp].
Meanwhile, toast your bread.
Cook your eggs in a non-stick pan over medium-low heat. Season each egg with salt and pepper and cook until the white is fully cooked and the yolk is cooked to your preference.
Assemble sandwiches by spreading mayonnaise on one slice of bread, add bacon, topped with egg, then lettuce and tomato. Top with bread and serve (best not to slice it before serving if your eggs are cooked runny. You want to keep the egg in tact until it's time to eat).