Heat a large skillet over medium heat. Add the avocado oil and toast the English muffins, cut sides down, until browned, about 2 minutes. 

In a small bowl, fold together the cream cheese and L&B Northern Lights Fish Seasoning until well combined.

Evenly spread the cream cheese on the English muffins. Top with the arugula, tomato slices and shallot. Set aside.

Fill a medium size saucepan ¾ full with water, bring to a simmer and add the distilled vinegar. Stir the water with a wooden spoon to create a vortex. Add the eggs one at a time, stirring to recreate the vortex between each addition. Poach for 3 minutes.

Remove the eggs with a slotted spoon and transfer them to a paper-towel lined plate. 

Place one poached egg on top of each open-faced sandwich. Garnish with microgreens. Enjoy!