In a large pan over medium to medium high heat, cook bacon until crisp. Place on paper towels to drain and set aside. Drain off and reserve excess bacon drippings from pan, leaving about 1 tablespoon in the pan.
Lower heat to medium and toast sourdough on one side until golden. Set aside. Add another tablespoon bacon drippings to the pan. Crack eggs into pan and season with salt and pepper. Fry eggs until desired doneness, then remove from heat.
Stir together mustard, mayonnaise, and lemon juice. Spread over untoasted side of sourdough slices. To assemble sandwiches, add a layer of romaine, then 2 thick slices of tomatoes. Season tomatoes with salt and pepper. Add 2 slices bacon and top with an egg. Add top piece of sourdough, slice, and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/blte-sandwich/