Heat small saute pan over medium heat. Add in 1 Tbsp. of olive oil and 3 eggs. Sprinkle those eggs with 1/4 tsp. of sparkle salt. Stir the eggs until just set, but not dry. Remove pan from heat and place it on the counter (with a hot plate underneath of course:))

Place 9 wonton wrappers on a cutting board or clean worksurface. Get a ramekin and fill with water. Dip your fingers in the water and brush the sides of the wrappers with water. (this will help them to seal).

Place .5 -.75 oz. size scoop of scrambled eggs in the center of each wrapper. You can get creative with how you like to fold these, however, i simply brought two corners together and then pressed around the sides to close. You will need to be a little bit gentle with these so that they don't break, however its also wise when sealing to make sure there aren't any air pockets in the dumpling either. It takes a few to get the swing of it, but we promise, they are simple!

Stage them up on a plate or small pan and heat a large saute pan over medium heat. 

Add in remaining 2 Tbsp. of olive oil and gently place dumplings flat on the pan. Drizzle a little bit of extra oil if needed and flip them over with tongs. Let them cook for another minute. 

Add in baby spinach leaves, remaining 1/4 tsp. of sparkle salt.

Add in 1 cup of roasted garlic crema, 2 Tbsp. soulfull classic mix and 1 cup of water. 

Stir with a spatula or whisk until evenly combined. Continue cooking for another minute for it to thicken and voila! A little bit of fresh fruit and bev of your choice and breakfast/brunch is ready!

Enjoy!