Preheat the oven to broil on high heat.

Broil the mushroom for 5 minutes. Place on toast and fill with cheddar cheese.

Meanwhile, heat a non-stick skillet over medium heat. In a small bowl, lightly whisk the eggs with garlic and thyme.

Pour the eggs into the skillet and gently scramble until eggs are nearly cooked through and light and fluffy. Remove the skillet from the heat before the eggs are completely set.

Place the scrambled eggs over the mushroom toast. Top with arugula and pine nuts.