Ingredients

Method

• Olive oil
• 6-8 rashers streaky bacon, sliced into bitesized pieces
• 2 cups assorted sliced mushrooms
• 500 g vegetable, bean sprout and spring onion
• Stir-fry mixture
• 1 handful of baby Rosa tomatoes
• 1 handful fresh basil leaves
• 4 eggs
• Balsamic blaze
• Salt and black pepper

Method

Ingredients

Heat oil in hot wok and add bacon. Cook until crispy, remove bacon and keep warm.

Stir-fry mushrooms and vegetable mixture for three to five minutes. Add tomatoes and basil. Turn the heat down, add bacon and stir through.

To poach eggs: Fill four cups a quarter full of hot water. Carefully break an egg into each cup and microwave on high for 30 seconds. Gently scoop eggs from water and serve on stir-fry. Season with salt and pepper and balsamic blaze.