In a small bowl mix together cream cheese and mayonnaise. Set aside while poaching eggs.
In a large skillet over medium-high heat, bring the water to a boil. Lower heat to keep water at an even simmer. Break one (very fresh for best poaching) egg at a time into a small bowl and gently slide egg into the simmering water. Repeat until all eggs are in water. Poach for 3 minutes.
While eggs are poaching, toast English muffins and spread each half with cream cheese mixture. Place a poached egg on each half. Sprinkle each half with green onions, and Parmesan. Serve immediately.
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