Scrambled Egg Toast


  1. 1 Slice Whole Grain Bread, toasted

  2. 1/4 Cup Peggs

  3. 1/4 cup water

  4. 1 tsp olive oil

  5. Handful fresh arugula or micro greens


  1. Combine the 1/4 cup Peggs and 1/4 cup water in a small bowl and mix until incorporated.

  2. Heat a medium non-stick skillet over medium heat and add 1 tsp olive oil. When the oil shimmers, add the Peggs mixture and cook according to package instructions

  3. Once cooked, remove the Peggs from heat and layer on top of the toasted bread and top with fresh arugula, salt and pepper.