First, make the fig jam. In a medium saucepot over medium-high heat, combine the figs, tangerine zest, tangerine juice, brown sugar, and salt. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Use a potato masher to break down the figs or pulse in a food processor. Set aside.
In a bowl, whisk the eggs with the salt and pepper. For a healthier twist, use 3 whole eggs and 3 egg whites and olive oil instead of butter in the following step.
In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour the eggs into the pan. Scramble the eggs until soft and fluffy or cook them omelet style so you can fold them. Immediately remove the eggs from the heat and divide into 4 portions.
Lay out of 4 of the English muffin halves on individual pieces of tin foil. Top with half of the goat cheese, the eggs, greens, and remaining goat cheese. Generously spread the other 4 English muffin halves with the fig jam and place them jam-side down on the sandwiches. Neatly wrap each sandwich in foil and refrigerate.
Reheat the sandwiches directly in their foil packages in a 350°F oven until the eggs are warmed through and the English muffins are slightly crisp, about 20 minutes.
