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Brunch stir fry with poached eggs

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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.