Arrange sliced avocado and arugula on the plate, set aside.
Put olive oil in a small, non-stick pan and heat over medium flame.
Once oil is heated, carefully place eggs into the pan keeping yolks intact.
Season eggs with salt and pepper.
Cover pan with a clear lid so you can see what's going on. The oil should start to bubble and the whites should begin to get crispy and brown. A thin, white film will develop over the yolks. This is the sign the eggs are done.
Cook for approx. 2 minutes or until yolks are set.
Carefully remove eggs from the pan with a spatula and place eggs over the sliced avocado and arugula.
Spoon Ikura over the eggs and drizzle sriracha, both optional
Notes
It is important to use a non-stick pan for these eggs because when cooked in oil (vs. butter) they will stick to the bottom of the pan a bit. (Whereas when frying eggs in butter, they just slide out of the pan.) You will need a spatula to transfer the eggs from the pan to the plate. Cook longer for more well done yolks.Be careful when cracking your eggs to keep the yolks intact.If using avocado, wrap the other half of the avocado in plastic for later use making sure that the plastic is pressed against the cut-side of the avocado to ensure freshness. Be sure to keep the pit intact for longer shelf life.Fish Roe/Ikura can be found at your local Asian market.Toast your favorite gluten free (or regular) bread to soak up all of the yolk goodness!