Pre-heat broiler.
Coat both sides of bread with cooking spray. Broil on each side until lightly toasted.
Combine 2 teaspoons oil,1/8 tsp. salt, 1/4 tsp. pepper. Mix well and toss gently with arugula.
Heat remaining 1/4 tsp. oil in large non-stick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook until whites are set. Remove from heat.
Combine 1/4 tsp. salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Salt and pepper if needed.
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