"Thickly slice ripe tomatoes and fry over medium-high heat in the same skillet. Add salt, freshly ground pepper, and a tiny sprinkling of sugar. Turn once, fry until the liquid disappears and the tomatoes are brown. Remove tomatoes from skillet.
"Add to skillet 1/2 cup or more scalded milk per person. Cook and stir, loosening the drippings, until the milk is reduced by about one-third. Season with salt and pepper.
"Lay tomato slices on buttered toast, pour milk gravy over, and lay bacon slices on top. This is great for brunch or supper."
(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)
More "Lost" Recipes with Bacon
Fried Peaches with Bacon (1976)
Hot Dandelion Dressing with Bacon (1946)