Preheat a non-stick pan on medium heat and add half the butter.
Place the bacon, mushrooms and tomato in the pan and season.
Turn once when the bacon and tomato have browned.
Remove bacon and tomato when done and allow mushrooms to cook a little longer.
Remove and plate.
Pour pan juices over tomato and mushrooms.
Wipe the pan with kitchen paper and replace onto the heat and add the remaining butter.
Add the eggs and season with salt and pepper.
Whilst eggs are cooking prepare the toast.
Serve the eggs when done to your liking.