Coat both sides of bread with cooking spray and toast until lightly golden using your preferred method (broil, toaster or grill)
Arugula mixture: Combine the arugula with 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
Cook the eggs: In a nonstick saute pan over medium heat, add 1 teaspoon of olive oil. Crack eggs into pan and cook for 2 minutes. Cover and cook for an additional 2 minutes or until whites are set. Remove from heat.
Ricotta mixture: Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme.
Assemble sandwich: On the toast add a layer of ricotta mix and arugula salad, top with cooked egg, add salt & pepper to taste.
The calorie count is just an estimate since it depends on the toast that you use. For this recipe I used a toast that has 70 calories.