Place a bed of arugula on a large dinner-sized plate.
Break up bacon pieces and scatter over arugula.
Lightly toss sliced red onion with arugula and bacon.
Cook egg over-easy and gently place on bed of arugula.
Drizzle salad lightly with your favorite vinaigrette (I chose a lemon-based vinaigrette).
Lightly dust with kosher salt and fresh cracked pepper.
Brush rye bread with olive oil and grill on grill pan or open grill until grill marks appear on bread. Cut bread in triangles to create toast points.