In a frying pan, heat 2 tablespoons of oil over high heat until shimmering. Crack in two fresh eggs, seasoning with salt and pepper. Cook for about 2 minutes until the edges are crispy and golden. Flip the eggs carefully and cook for another 15 seconds. Remove from heat and allow to rest for 1 minute.

While the eggs are frying, toast two slices of your favorite bread until golden brown and crispy. Set aside to cool slightly before assembling the salad.

Chop the rested eggs into bite-sized pieces and add them to a mixing bowl. Incorporate mayonnaise, sriracha, garlic spread, and Dijon mustard. Stir gently and season with salt and pepper to taste.

Spoon the creamy Fried Egg Salad onto the toasted bread or crackers and serve.