Fill up a pot of water enough (should be tall enough for the eggs to be completely submerged when you put them in later). Cover with a lid and put on medium heat until boiling.
While the water heats up, mix the chopped scallions and garlic powder in the cream cheese container. You should have enough scallion cream cheese to make this a few times over the week!
When the pot is boiling, slowly place the two eggs in with a slotted spoon. Set a time for 6 minutes.
Toast two slices of bread. Spread the cream cheese on the bread after toasting.
Add a small handful of pea shoots onto each piece of toast.
When the timer goes off, remove the eggs with a slotted spoon into a bowl. Rinse under cold water for at least 30 seconds.
Peel the eggs and place them on your slices of toast with the pea shoots. Sprinkle with salt and pepper and serve.