Brew the coffee and refrigerate to cool.

Toast the bagel halves until golden brown. Spread each with garlic herb cream cheese.

In a saucepan, bring 3 inches of water to a gentle simmer. Stir in vinegar.

Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with the second egg. Poach 3–4 minutes for runny yolks, or longer if you prefer firmer yolks.

Toss arugula with olive oil, lemon juice, salt, and black pepper.

Remove eggs with a slotted spoon and drain briefly on a paper towel. Place the eggs over arugula. Season with salt and black pepper.

Pour coffee over ice and prepare to your liking.

Serve the poached eggs with bagel and iced coffee.