Fill a medium-sized saucepan with water, add white vinegar, and bring it to a gentle simmer over medium heat.

While waiting for the water to simmer, prepare the matcha latte. In a glass, mix matcha powder with hot water until smooth. Add ice cubes and pour in milk. Stir well and set aside.

Once the water is simmering, crack each egg into a small bowl or ramekin.

Carefully slide each egg into the simmering water one by one. Poach for about 3-4 minutes for a soft yolk or longer if desired.

While the eggs are poaching, slice and toast the bagels.

Spread garlic herb cream cheese evenly on the toasted bagel halves.

Once the eggs are cooked to your liking, remove them from the water using a slotted spoon and place them on a plate lined with paper towels to drain excess water.

Season the poached eggs with salt and pepper to taste.

Place one poached egg on each prepared bagel half.

Garnish with fresh chives or parsley if desired.

Serve the poached eggs with bagels alongside the iced matcha latte.