This is one of the best ways to eat a fried egg! I make these for dinner at least once a month.
1 teaspoon olive oil
8 slices focaccia bread
1 cup baby arugula
4 applewood-smoked bacon slices, cooked, drained, and halved
4-1/4 inch thick tomato slices
salt & pepper
Heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Crack eggs into pan and cook 2 minutes. Cover and cook an additional 2 minutes on low heat. Place 1 focaccia slice on 4 plates. Top each slice with 1/4 cup arugula, 2 bacon slices, and one tomato slice. Sprinkle tomatoes with salt and pepper. Top with an egg, add a little more pepper and top with another slice of focaccia.
Recipe from Cooking Light Magazine