English Breakfast

• 16 slices bacon
• 3 cans plum tomatoes (1 3/4 lb. each can)
• 4 Tbsp. sugar
• salt and pepper to taste
• 16 eggs
• 16 slices buttered toast

1. In a large skillet with a cover, cook bacon slices over moderate heat until they are crisp.
2. Transfer the bacon to paper towels to drain and keep warm.
3. Pour off all but 4 tablespoons of the fat from the skillet; add plum tomatoes and cook over moderate heat, stirring the mixture to break up the tomatoes, for 5 minutes. Add sugar, salt and pepper to taste and cook the mixture until it is thick.
4. Pour off 1/2 to second skillet.
5. Gently break 8 eggs over the mixture in each skillet; sprinkle them with salt and pepper to taste and cook the mixture, covered, for minutes or until the eggs are cooked to the desired degree of doneness.
6. Divide the buttered toast among 8 heated serving plates, arranging them on one side of each plate.
7. Transfer 2 eggs with a spatula to the opposite side of the plate; spoon the tomato mixture over them and put 2 slices of bacon on each slice of toast.

bacon, tomatoes, sugar, salt, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914827 (may not work)