In a large frying pan, fry bacon on medium heat until crisp, about 8 minutes perside. Drain on a paper towel lined dish then set in the oven to keep warm.
Pour a little of the rendered bacon fat into a smaller frying pan then bring to medium high heat. Saute mushroom, capsicum and onion until cooked through, about 8 minutes. Season to taste with salt and pepper.
Mean while, reheat the remaining rendered bacon fat in the large frying pan over medium high. Crack in the eggs then cover with a lid. Allow to cook about 5 minutes, until white is firm and yolk is till runny. Transfer to a plate immediately, season with salt and pepper then sprinkle with Parmesan and chives.
Serve eggs, veggie, bacon and toast.
Don't want to cook in fat?
You can throw away the fat and use olive oil instead.