1

Place artichokes, reserved artichoke liquid, and lemon juice in a blender or food processor; blend until spreadable and set aside.

2

You can either poach or fry the eggs. To poach eggs, add 1 inch of water to a large skillet; bring to a boil over high heat. Reduce heat to medium; crack eggs, one at a time, into boiling water. Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove eggs with a slotted spoon.

3

Or to fry eggs, coat a large nonstick skillet with cooking spray; set over medium-low heat. When hot, crack eggs into pan, one at a time; season with salt and pepper (optional). Cook until edges are slightly brown, and yolk is desired degree of doneness, about 5 minutes.

4

While eggs cook, toast bread.

5

Spread 2 Tbsp artichoke mixture over each piece of toast (you will have extra spread). Top each with some arugula, an egg and 1 Tbsp Parmesan; season with salt and pepper (optional).

6

Serving size: 1 open-face sandwich