Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat for poaching the eggs.

In a small bowl, combine the cream cheese, ground cinnamon, honey, and vanilla extract. Mix until well blended.

Crack the eggs into separate small bowls to ensure they are fresh and ready for poaching.

Rinse the arugula and pat it dry with paper towels.

Brew and prepare the coffee to your liking.

While the water is heating for poaching the eggs, spread the cinnamon honey cream cheese generously on each half of the sliced bagels. Place the bagels on serving plates.

Once the water is simmering, add the vinegar to the water, then carefully slide each egg into the water and poach for about 3 - 4 minutes, or until the whites are set but the yolks are still runny.

Portion the dressed arugula.

Once the eggs are done, carefully remove them from the water using a slotted spoon and place one poached egg on top of each bed of arugula.

Serve with the cinnamon honey cream cheese bagel and coffee.