Melt butter in a nonstick pan over medium-low heat. Add the whisked eggs and cook, stirring frequently with a spatula, until the eggs are scrambled and just cooked. Season to taste with salt and freshly ground black pepper. Remove from pan.
Turn pan heat up to medium and add 1 tbsp butter to pan. Add Breakfast Patties to pan and sauté for 7-9 minutes. Flip every 2 minutes until outsides are browned and internal temperature reaches 165F. Remove & let rest for several minutes.
Meanwhile, lightly toast the English muffins.
Spread butter on the bottoms of the English muffins and top each with 1 Breakfast Patty, half of the eggs, a small handful of arugula and a squeeze of lemon. Top with the English muffin. Serve warm.
