In a large cast-iron skillet, cook bacon over medium heat until browned and crisp, 10 to 15 minutes. Remove bacon, and let drain on paper towels. Reserve 2 tablespoons drippings in a small bowl; leave remaining drippings in skillet.
Add bread slices to drippings in skillet; cook over medium heat until lightly browned, 1 to 2 minutes per side. Remove bread from skillet.
Heat reserved 2 tablespoons drippings in skillet over medium heat. Crack eggs into skillet. Cook until edges of whites are browned and crisp, about 2 minutes. Cover skillet; cook until whites are fully set but yolks are still runny, 1 to 2 minutes more.
Meanwhile, spread Easy Hollandaise Sauce onto one side of each bread slice. Top with arugula, 2 slices bacon, 2 slices tomato, and 1 fried egg. Drizzle with Easy Hollandaise Sauce. Garnish with paprika and pepper, if desired. Serve immediately.
Easy Hollandaise Sauce
In the container of a blender, combine egg yolks, lemon juice, salt, red pepper, and paprika; process until pale and fluffy, 1 to 2 minutes. With blender running, add hot melted butter in a slow, steady stream, processing until thick and smooth. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/blt-fried-eggs-benedict/