For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 8 minutes. Drain the eggs, and fill the saucepan with tap water. Let sit until you are ready to peel the eggs.
Lightly toast the bread. In a bowl mix the mayo and garlic powder, then spread the mix on each slice of bread.
Peel the eggs and quarter them. Lay them on the toast.
Heat a nonstick pan on medium high heat. Once hot add the oil and scallions. Saute for 10 - 20 seconds until they just wilt.
Top the eggs with scallions, salt, and pepper. Serve with chicken sausage and apple.