Open Faced Egg Sandwich with Ricotta and Arugula

• 4 slices whole wheat bread

• Cooking spray

• 2 cups arugula

• 1 tablespoon extra virgin olive oil, divided

• 1 1/2 teaspoons fresh lemon juice

• 1/2 teaspoon salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 4 large eggs

• 3/4 cup ricotta cheese

• 1/4 cup grated fresh Parmigiano-Reggiano cheese

• 1 teaspoon chopped fresh thyme

Preheat broiler.

Coat both sides of bread with cooking spray.

Broil 2 minutes on each side or until lightly toasted.

Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.

Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.

Divide salad and eggs evenly over bread.

Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.