Heat a non-stick skillet over medium heat and add the butter.

Crack the eggs into the skillet and cook to desired doneness, seasoning with salt and pepper.

In a mixing bowl, toss arugula with olive oil, lemon juice, salt, and pepper until evenly coated.

Toast the bread slices until golden brown. Then spread with butter.

Brew and prepare the coffee to your liking.

Serve the eggs with arugula salad, buttered toast, grapefruit sprinkled with sugar optional, cantaloupe, and coffee.