In a blender, combine cherries, almond milk, almond butter, andhoney (if using). (If using fresh cherries, add ice to the blender). Blend until smooth and creamy.

Fill a large saucepan with water and bring it to a simmer over medium heat. Add white vinegar to the water.

Toast the bread until golden brown.Spread with butter.

In a medium bowl, toss arugula with olive oil, lemon juice, salt, and black pepper to taste.

Crack each egg into a small bowl or cup. Create a gentle whirlpool in the water and carefully slide each egg into the water.

Poach the eggs for about 3 - 4 minutes, until the whites are set and the yolks are still runny.

Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain briefly.

Serve the eggs over arugula, with toast, and smoothie.