Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

You will need a knife and fork to make these stuffed sandwiches that will add a unique flavor to your breakfast or dinner.
Preheat the broiler.Brush both sides of the bread with cooking spray. Bake for 2 minutes on each side or until lightly browned.Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; mix gently.Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the eggs to the skillet; cook for 2 minutes. Cover and cook for another 2 minutes or until the whites are set. Remove from heat.Combine 1/4 teaspoon salt, ricotta, parmesan reggiano and thyme; spread on slices of bread. Spread the salad and eggs evenly over the bread. Sprinkle with the remaining 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper.