Name: Poached Eggs over Arugula
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 oz Cream cheese (softened); 1 TBSP Honey; ¼ tsp Ground cinnamon; 2 Your choice of bagel (sliced and toasted); 4 Breakfast sausage links; 1 TBSP White vinegar; 4 Eggs; Salt (to taste); Black pepper (to taste); 2 cups Arugula; 1 tsp Extra-virgin olive oil; ½ tsp Balsamic vinegar; Salt (to taste); Black pepper (to taste); 16 oz Orange juice

Poached Eggs over Arugula

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 894kcal

Ingredients

Bagel with Cinnamon Honey Butter Cream Cheese

2 oz Cream cheese softened
1 TBSP Honey
¼ tsp Ground cinnamon
2 Your choice of bagel sliced and toasted

Sausage

4 Breakfast sausage links

Poached Eggs

1 TBSP White vinegar
4 Eggs
Salt to taste
Black pepper to taste

Arugula Salad

2 cups Arugula
1 tsp Extra-virgin olive oil
½ tsp Balsamic vinegar
Salt to taste
Black pepper to taste

Orange Juice

16 oz Orange juice

US Customary - Metric

Instructions

Preheat the oven to 400F / 204C.
In a small bowl, mix softened cream cheese, honey, and ground cinnamon until well combined. Set aside.
Cook the sausages on a baking sheet in the oven according to package instructions until browned and cooked through.
Fill a large saucepan with water and bring to a simmer over medium heat. Add vinegar to help the eggs hold their shape. Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water. Poach for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and black pepper to taste. Divide the dressed arugula between two plates.
Spread a generous amount of the cinnamon honey butter cream cheese on each toasted bagel half.
Serve the eggs over arugula with sausage and orange juice.

Nutrition