In a non-stick frying pan, heat two tablespoons of oil over medium-high heat until shimmering, about 1-2 minutes. Crack two eggs gently into the pan, seasoning with salt and pepper. Cook for 2 minutes, allowing the edges to become crispy and golden before carefully flipping the eggs. Cook for another 15 seconds for a runny yolk or longer for firmer yolks. Remove from heat and let them rest in the pan for one more minute.

While the eggs are frying, prepare your bread. Toast two slices of your favorite bread until golden brown, about 3-4 minutes. Once toasted, set the bread aside to cool slightly.

Carefully transfer the fried eggs to a bowl. Using kitchen scissors, chop the eggs into smaller pieces for easy mixing. Add in mayo, a dash of sriracha, garlic spread, and Dijon mustard. Stir everything together until creamy and well combined.

Spoon the egg mixture over your toasted bread. Serve it on crackers for a snack or alongside a fresh salad.