Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg

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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

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