Eggs Benedict BLT

1 cup halved grape tomatoes
1 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
2 tablespoons extra virgin olive oil
salt and freshly ground pepper, to taste
1 tablespoon red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 3/4-inch thick bakery bread slices, toasted
3 cups firmly packed arugula
12 thick bacon slices, cooked

Combine tomatoes and next 5 ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.
Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer.
Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface.
Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
Spread mayonnaise on 1 side of each bread slice. Layer each with 1/2 cup arugula, 2 bacon slices, and 1 egg.
Top with tomato mixture.