Ingredients

4 (2-ounce) slices whole-wheat country bread

Cooking spray

2 cups arugula - or other greens you have on hand

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 part-skim ricotta cheese or spreadable goat cheese

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese - Optional

1 teaspoon chopped fresh thyme - or your favorite fresh herb mix

Preparation

  1. Preheat broiler.

  2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.

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

  4. 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.

  5. 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.