Combine arugula, cooked corn, torn cilantro, red onion, and avocado in a bowl, dress salad with a little drizzle of olive oil, squeeze of half the lemon, salt and a few grinds of black pepper.
Heat 1 tbs olive oil in a small skillet over medium to medium high heat (depending on how crispy you like your eggs – the higher the heat, the crispier they’ll be)
Crack 3 eggs into the pan all close together and gently break up your yolks. tilt your pan so the eggs sort of fill the frying pan in a perfect circle. season with salt and pepper.