The key to making the best Breakfast BLT: all fresh everything. Fresh bread, fresh eggs, all fresh everything. Your veggies should be peak - crisp greens, ripe tomato, soft (but not squishy) avocado. Source fresh baked bread and farm fresh eggs (if you can). Thin-sliced, crisp bacon will seal the deal, and chef's kiss it with fresh cracked black pepper. You've never had a better breakfast sandwich. Ever.
Heat the oven to 400°F. Line a baking sheet with parchment paper. Line a plate with paper towels.
Arrange the strips of bacon on the prepared baking sheet in a single layer.
Transfer to the oven. Cook 20-22 minutes, or until the bacon is crisped to your preference, rotating once halfway through (gas ovens tend to cook unevenly). Once the bacon is cooked, remove from the baking sheet with tongs and place on the prepared plate to drain the grease.
Salt the tomatoes.
Slice the tomato into 4 - ½" thick slices. Arrange in a single layer on a plate, then season with salt. Let sit at least 10 minutes.
Toast the bread.
Spread a thin layer of softened butter on each side of the bread.
Heat a skillet over medium heat; add the bread (in batches if necessary) and cook until golden brown, 1-2 minutes. Flip the bread and toast on the other side until golden brown. Remove the bread and set aside on two separate plates.
Fry the eggs.
Add the tablespoon of cold butter to the skillet and heat until it melts, then foams. Crack the eggs into the skillet. Let fry, undisturbed, until the yolks are set. Season with ground pepper to taste.
Build the sandwich.
Arrange ½ cup arugula on a piece of bread, then top with half the avocado slices. Lay two tomato slices on top of the avocado, then top with three slices of bacon, breaking each one in half and overlapping the slices. Top with the fried egg. Place the other slice of bread on top, and press down gently to break the yolk. Serve immediately. Enjoy!