Starters & Light meals
Brunch stir fry with poached eggs
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Woolworths Rosé 2004 (Villiera Wines)
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Comments