Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Crack two large eggs into the pan, adding a sprinkle of salt and pepper. Cook the eggs until the edges are crispy, about 2 minutes, then carefully flip them and cook for an additional 15 seconds for perfectly soft yolks.

While the eggs are cooking, prepare your bread. Place slices in a toaster or on a grill pan and toast until golden brown, which should take about 2-3 minutes.

Once the eggs are done cooking, remove them from the pan and cut them into bite-sized pieces in a mixing bowl. Add in your choice of mayonnaise, sriracha, garlic spread, and Dijon mustard. Gently fold the ingredients together.

To serve your Creamy Fried Egg Salad, spoon the mixture generously onto the toasted bread, dollop it onto crisp crackers, or nestle it over a bed of fresh greens.