Heat a non-stick skillet over medium heat and melt butter or cooking oil.

Crack the eggs into the skillet and cook them according to your preference (fried, scrambled, etc.). Season with salt and black pepper to taste.

While the eggs are cooking, assemble the arugula salad by placing the arugula in a bowl and drizzle with the lemon juice and olive oil. Season with salt and black pepper to taste. Toss until the greens are evenly coated.

Toast the bread. Spread with butter.

Brew and prepare the coffee to your liking.

Serve the eggs with toast, grapefruit, arugula salad, cantaloupe, and coffee.