Brew coffee and refrigerate to cool.

Toast bagel halves until golden brown and spread evenly with garlic herb cream cheese.

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

Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with remaining eggs. Poach 3–4 minutes for runny yolks, or longer if firmer yolks are desired.

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

Remove eggs with a slotted spoon, drain on a paper towel, and place over arugula. Season with salt and black pepper.

Pour cooled coffee over ice, add sweetener and creamer as desired.

Serve poached eggs with arugula alongside the bagel and iced coffee.