Poached Egg over Arugula Salad

Prep Time 10

Cook Time 15

Servings

Calories 551kcal

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.