Prepare the Bagel: Slice the bagel in half. Toast the halves in a toaster or on a grill pan until golden brown and crispy. Once toasted, spread veggie cream cheese on each half.

Cook the Sausages: While the bagel halves are toasting, heat a nonstick skillet over medium heat. Add a little oil or butter and cook the sausage links for 5–7 minutes, turning occasionally, until browned and fully cooked. Remove the sausages from the skillet, cover with foil to keep warm, and set aside.

Prepare the Arugula Salad: In a mixing bowl, toss arugula with olive oil, lemon juice, salt, and black pepper until evenly coated. Divide the salad between serving dishes.

Poach the Eggs:Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium-low heat. Add white vinegar to the water to help the eggs hold their shape.

Crack one egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide the egg into the center.

Repeat with the second egg. Poach the eggs for 3–4 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, poach for an additional 1–2 minutes.

Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.

Assemble the Arugula Salad: Place a poached egg on top of each arugula salad. Season with salt and black pepper to taste.

Serve: Pour the orange juice into glasses. Serve the bagel with veggie cream cheese, sausage, arugula salad with poached eggs, and fresh fruit. Enjoy your breakfast!