Bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 4 minutes. Remove with a slotted spoon and pat dry.

Place pumpkin seeds in a medium non-stick frypan over medium heat, toast for 1-2 minutes, remove from pan and set aside.

Heat oil over medium heat, lightly brown garlic and chilli. Add greens and cook until wilted, season with salt and pepper.

Assemble greens and quinoa in a bowl, top with eggs and pumpkin seeds. Serve with toast on the side.