This is one of my favourite breakfasts.  I came across it in an Austrian 5* hotel.  The chef was in a little booth in the breakfast room, cooking to order.

1 cup chopped pancetta or streaky bacon
4 eggs
1 baguette, or 4 rolls (or weckerl)
1 tomato, thinly sliced

Fry the pancetta in a hot pan until crispy.  Turn down the heat and break the eggs into the pan, so that they are studded with crispy pancetta pieces.

When the whites are cooked, but the yolks still runny, use a spatula to cut the pan mixture into four and carefully lift out onto buttered rolls or split pieces of baguette.  Top with a couple of slices of fresh tomato (or some ketchup) and eat whilst hot.