Arrange bread on a baking sheet. Broil 1 minute or until browned, stirring after 30 seconds. Combine bread, lettuce, and oil; toss well.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings; crumble bacon. Add tomatoes to drippings in pan. Cook 3 minutes or until soft; remove from pan. Gently break eggs into pan; cook 2 minutes. Cover; cook 1 minute or until desired degree of doneness.
Arrange 2 cups salad on each of 4 plates; top each with 1 egg. Sprinkle evenly with bacon, salt, and pepper.
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