Caviar Surprise

Boil the Quinola for about 20 minutes.

Drain.

Meanwhile, soft boil the eggs, 3½ minutes on a gentle boil is more than enough.

Remove eggs and plunge into cold water for 4 minutes.

Carefully remove the top of the eggs, slicing them off gently as the tops will be replaced at the end of the preparation.

Now remove about half the soft boiled egg from each shell.

Drain the Black Quinola and season to taste.

Mix about 80% of the Quinola with the soft egg mixture and re-fill the eggs.

Top off the eggs with the remaining Black Quinola and replace the eggshell tops.

Serves in egg cups.

If you have no egg cups, gently break the base of the eggs on a hard surface and place in the middle of chopped salad leaves.