Add Olive Oil to a non-stick skillet over medium heat.
Once the oil is warm, crack open the eggs, one at a time, letting each set, cook for about 25 seconds, keeping the heat at medium.
As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the hot oil to help them cook. Cook to desired doneness. Pour off any excess oil. Drizzle balsamic vinegar over eggs, let it sizzle for a moment.
Place the piece of toast on each plate, top with fried egg. Scatter arugula around toast, garnish with fruit. Enjoy !