4 (2-ounce) slices whole-wheat country 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 part-skim ricotta cheese
1/4 cup (1 ounce) 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,  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 the whites are set. Remove from heat.

Combine 14 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with remaining 4 teaspoon salt and remaining 1/4 teaspoon pepper.

Yield: 4 servings (serving size: 1 sandwich).