n n Heat non-stick pan on medium heat and toast pumpkin seeds. Lower the heat to low-medium and add coconut oil.n n Crack eggs into a bowl, add oats, milk, good pinch of salt and pepper. Whisk until smooth. Pour the egg mixture into the pan. You should hear a nice sizzle. Don’t touch the eggs just yet, let the eggs brown slightly on the oil for up to a minute - these are the good bits. After approx 30 sec stir the eggs and cook for another minute or two stirring constantly until they are cooked through.n n Serve with cucumber slices, cherry tomatoes and your favourite greens sprinkled with toasted pumpkin seeds.n n Tip - Toast more pumpkin seeds and keep them as a snack, for sprinkling over avocado toast or other delicious things.nn