Prepare the bacon either on a lined pan in the oven or in a skillet on top of the stove. Transfer to a plate lined with paper towels to absorb the grease. Set aside and keep warm.
Melt 1/4 of the butter in a non-stick skillet over medium heat. Whisk the eggs and cream in a bowl, pour 1/4 of the mixture into the skillet. Turn after 1-2 minutes, remove from heat and transfer to a plate. Repeat for the remaining egg mixture until you have 4 mini omelets.
Assemble the sandwich by layering the bacon, arugula or watercress, egg patty, and tomato. If desired spread mayo or thousand island dressing on the toast of this sandwich and enjoy.
If you’d rather have a fried egg instead of scrambled or omelet that works too.