Bacon and Egg Sandwiches with Caramelized Onions and Arugula

This excellent version of the traditional breakfast sandwich consists of sweet, tender caramelized onions and peppered arugula. A fresh fruit salad is a great addition.
Saute the bacon in a nonstick skillet over medium-high heat until crisp (about 8 minutes). Remove the bacon from the pan, leaving drips; dry on paper towels. Add the onion, water and hot sauce to the filling in the pan; cover and cook for 3 minutes. Add the butter and sugar, cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Place the bread in the pan and cook for 3 minutes on each side, or until lightly browned. Set aside and keep warm.Brush the mold with cooking spray. Add the eggs to the skillet and cook for 2 minutes. Gently turn the eggs one at a time; cook for 1 minute or until desired degree of readiness. Sprinkle evenly with salt and black pepper.Place one slice of bread on each of the two plates; spread the onion mixture evenly over the bread. Top each serving with 1 egg, 2 slices of bacon, and 1/2 cup arugula; top with the remaining bread slices. Serve immediately.