Preheat broiler. Place the bread slices on a baking sheet and brush 1 side with the EVOO. Broil until lightly browned, about 3 minutes. Remove and rub with the halved garlic clove. Season with salt and pepper.
In a large skillet, cook the bacon over medium heat, stirring, until lightly browned, about 5 minutes. Remove from the heat.
Fill a medium skillet with water to a depth of about 2 inches; bring to a simmer. Crack each egg into a ramekin or teacup, then tip the eggs 1 at a time into the simmering water (alternatively, use a egg poacher or egg rings). Poach over medium heat until the whites are set and the yolks are soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate and gently blot dry.