Wash green peppers and slice into rings, about 1/2-inch thick. I had to trim the center a bit to get rid of the seeds.
In a large, non-stick skillet, melt the coconut oil over medium heat. Add the pepper rings and cook for about 5 minutes. Flip the peppers and continue to cook for a couple more minutes.
Gently add one egg to the center of each pepper ring. Season the eggs and peppers evenly with the bacon and sea salts. Cook for about 5 additional minutes, or until the egg whites are opaque.
Remove the pan from the heat.
Top toasted bread with one pepper and egg each. Serve with green grapes.