1. Heat a large nonstick skillet over medium heat. Add 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. Remove pan from heat.
2. Arrange 1/4 cup packed arugula on each bread slice. Top each bread slice with 1 tomato slice and 1 egg; sprinkle evenly with salt and pepper. Sprinkle bacon evenly over eggs. Serve immediately.