Air Fryer Open-Faced Ricotta Egg Sandwiches

Spray both sides of bread slices with olive oil spray. Air fry at 375°F for 3-4 minutes, flipping halfway through, until golden and crispy. (Don't skip the spray on both sides — it makes all the difference for even browning in the air fryer.)

While bread toasts, toss arugula with 2 teaspoons olive oil, lemon juice, 0.125 teaspoon salt, 0.25 teaspoon pepper, and red pepper flakes. Set aside.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan and cook 2 minutes, then cover and cook 2 more minutes until whites are set but yolks are still runny.

Mix ricotta, Parmigiano-Reggiano, thyme, and 0.25 teaspoon salt in a small bowl.

Spread ricotta mixture evenly on toasted bread slices. Top each with arugula salad and a fried egg. Sprinkle with remaining salt and pepper.