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Ingredients
5 bacon slices, halved crosswise
1 (4-inch) square ciabatta or focaccia bread,
halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings
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Instructions
Cook bacon in heavy large skillet over medium-high
heat until brown and crisp; transfer to paper towels
to drain.
Wipe out skillet. Brush cut sides of bread with 1 tablespoon
oil. Place bread, cut sides down, in skillet. Cook over
medium heat until golden, about 3 minutes. Place 1 bread
square, golden side up, on each of 2 plates. Top each
with half of bacon, then 2 tomato slices.
Whisk 1 tablespoon oil, shallot, and vinegar in medium
bowl to blend. Season dressing with salt and pepper.
Add arugula and toss to coat.
Heat remaining 1 tablespoon oil in same skillet over
medium heat. Crack eggs into skillet. Sprinkle with
salt and pepper. Cook until whites are set and yolks
are cooked as desired. Top each bread stack arugula
cheese and egg.
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