Have you had breakfast yet? I hope not. It's a holiday, and holidays are prime time for lazy breakfasts and sleeping in. If you have already eaten, that's okay. We can do this another day. But if you haven't, do me a favor:
Grab a colander and the kitchen scissors, and run outside barefoot to the garden. Cut a whole bunch of arugula. It doesn't matter if it's gone to seed, or even started to flower—the leaves will still be good. Fill your colander, then come back in to the kitchen. Light the flame under a cast iron skillet, medium high, and drizzle some olive oil in. Cut a slice of toast—some good, rustic bread—and grab an egg from the fridge. While the pan heats up rustle through your cheese drawer and look for a hunk that's hard, Mediterranean—something like Parmesan or Pecorino or Manchego, even.
At the stove, crack the egg in the pan and start back a little when it sizzles. Then watch as the white spreads and thins and finally gets golden around the edges and forms tiny bubbles on top. When you think it will hold, flip it—but only for a minute! You want that yolk still runny, just barely hot.
Move the egg to a plate, add some more oil to the pan, and throw the toast in. Let it cook til it's golden, then flip it and do the same thing again. When the toast is done move it over to the plate with the egg, and add the arugula to the pan. You'll need a little oil so that it can wilt, and a sprinkle of salt on top. The arugula doesn't need much—a minute at most. When it's done it should still be fairly firm, fairly solid, just warm and just starting to wilt. Turn the heat off. Now arrange the greens on the plate with the toast and the egg and grate the cheese over top. If you use a carrot peeler, you'll get big, thick ribbons of white, which I think is nice. Finally, cut a few wedges of lemon, and squeeze the juice over the greens, with another little drizzle of oil oil on top.
Now sit down, breathe deep, and take a bite.