1 teaspoon olive oil
4 large eggs
4 (1-ounce) slices focaccia bread, toasted
1 cup packed baby arugula (I used iceberg lettuce)
4 applewood-smoked bacon slices, cooked, drained, and halved crosswise
4 (1/4-inch-thick) tomato slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set or until desired degree of doneness. Remove from heat.

Place 1 focaccia slice on each of 4 plates; top each serving with 1/4 cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.

Cooking Light, June 2012, page 158