Finely mince the garlic clove and chop the fresh parsley until very fine.
In a small ramekin, combine the ghee with half of the minced garlic and half of the parsley to create a compound herb butter.
Toast the sourdough slices until golden and firm, then immediately spread the garlic-herb ghee evenly over the warm bread.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium-low heat and add the remaining minced garlic, sautéing for 30 seconds until fragrant but not browned.
Pour the egg mixture into the skillet and let it sit for 20 seconds before using a silicone spatula to gently push the curds from the edges to the center.
Continue cooking the eggs slowly until they are just set and still look moist, then remove from heat immediately to prevent overcooking.
Plate the garlic herb toast alongside the protein-rich scramble and garnish with the remaining fresh parsley.