Mix together 4 egg whites in a bowl and pour into greased skillet on low heat.
For the Hollandaise: Take the yolks of the eggs and mix with lemon juice, garlic salt and pepper in a bowl over boiled water turned down to medium low heat. Careful not to scramble the yolks.
For the cashew cream cheese:
In a blender or food processor, combine 1 1/2 cups cashews, 1 Tbsp coconut oil, and 1 Tbsp milk.