Preheat the oven to 400°F (204°C).

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 veggie cream cheese on each toasted bagel half.

Serve the eggs over arugula with sausage and orange juice.