Brunch stir fry with poached eggs

Brunch stir fry with poached eggs

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 15 minutes
  • Woolworths Rosé 2004 (Villiera Wines)
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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