Open faced sandwiches with ricotta, arugula and fried egg

we had this as a perfect weekend brunch. from cooking light:





4 slices whole wheat country bread
2 c arugula
1 T olive oil
1 1/2 t lemon juice
1/2 t salt
1/2 t pepper
4 eggs
3/4 c part skim ricotta cheese
1/4 c parmigiano-reggiano cheese
1 t chopped fresh thyme

1. toast slices of bread
2. combine arugula, 2 t oil, juice, 1/8 t salt, 1/4 t pepper, toss to combine
3. heat remaining oil or butter over medium heat, fry eggs
4. combine 1/4 t salt, ricotta, parmigiano-reggiano cheese and thyme; spread over bread slices. divide salad and eggs evenly over bread. sprimkle with ramaining 1/8 t salt and remaining 1/4 t pepper.