Open-Faced sandwiches with Ricotta, Spinach, and a Fried Egg

I know you may think this looks a little weird. I did too but at the same time interesting and I wanted to try it. Pardon my funny looking eggs. I have been trying a couple different ways of cooking eggs.
This recipe came from the May 2010 issue of Cooking Light Magazine

4 (2 oz) slices whole wheat country bread
Cooking Spray
2 cups Spinach ( the mag called for arugula)
1 T extra-virgin olive oil, divided
1 1/2 t fresh lemon juice
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
4 large eggs
3/4 c part skim ricotta cheese
1/4 c grated fresh parmigiano-reggiano cheese (i used parmesan)
1 t fresh thyme ( I sometimes used dried)

1. Preheat Broiler
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. combine spinach, 2 t oil, juice, 1/8 t salt, and 1/4 t pepper, toss gently.
4. Heat remaining 1 t oil in a large skillet over medium heat. Crack eggs into pan; cook 2 mins. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5.Combine 1/4 t salt, ricotta, Parmesan, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining salt and pepper.