How to Make It
Using the rim of a drinking glass, cut a whole in the middle of each slice of bread.
In a large nonstick pan over medium heat, cook the bacon, turning often, until crispy, 5 to 7 minutes. Transfer the bacon to a plate lined with paper towels to drain. Carefully pour some of the bacon fat into a dish to cool and dispose of later. Return the pan to the heat.
Add the two slices of bread to the greased pan and crack an egg into each. Cook until the egg sets on the bottom, 2 minutes for over-hard. Flip and repeat. Transfer the bread to a cutting board. Top with the bacon, tomato, and arugula.