Bacon and Fried Egg Plate with Arugula

Some mornings want bacon and eggs with something green alongside. Here the egg is fried in very hot olive oil so the edges turn frilly and brown, the way Spanish cooks do it. Thin slices of garlic fry in the same oil first, turning into sweet, crunchy chips that get scattered over the salad. Keep the garlic moving and pull it the instant it turns pale gold, since it keeps darkening off the heat. A spoon of warm beans on the side adds heft.