Serves 2-4.

Nutritional facts:

Ingredients:

• 2 or 4 Manning Valley Free Range Eggs

• 1 leek (white part) finely sliced

• 1 Garlic - crushed

• 100gm - chopped kale

• 100gm - baby spinach

• ½ cup - frozen baby peas

• 1 bunch - broccolini chopped

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp chilli flakes (optional)

• 2tbs lemon juice

• 2tbs coconut oil

• ½ cup natural yoghurt

• Sea salt & cracked pepper

Method:

1. Using a large frypan, heat 1 tbs of coconut oil. Saute leeks and garlic.

2. Add broccoli, kale, cumin, oregano and chilli flakes, saute until tender.

3. Add baby peas, baby spinach & lemon juice, sauté gently until just wilted. Season with rock salt & cracked pepper.

4. Crack eggs in spaces on the greens and cook over low to medium heat for a few minutes. Remove when eggs have plenty of wobble. Or gently steam in frypan by adding a lid.

5. Top with cracked pepper & chilli flakes.

Serving Options:

Serve on toasted sourdough or flatbread

Top with natural yogurt dollops, sliced avocado, fresh mint sprigs or sliced chilli