Recipe: Wild Greens and Eggs with Sunrice Brown Rice and Quinoa

Ingredients

• 3 free range eggs
• 1/2 cup SunRice brown rice and quinoa, cooked
• 2 tablespoons coconut cream (optional)
• Large handful of warrigal greens
• 1/4 cup baby peas, defrosted but not cooked
• 1 finger lime, caviar pearls or 1 tsp of Freeze Dried Finger lime
• 1/2 green chilli, finely chopped
• 1 teaspoon macadamia or coconut oil
• 1 garlic clove, finely chopped
• Drizzle of olive oil
• Salt and native pepper
• berry to taste
• OPTIONAL: 2 tablespoons
• Woodside lemon myrtle goats cheese
• or natural yoghurt to serve