BRUNCH STIR FRY WITH POACHED EGGS

Ingredients

olive oil, to drizzle 6-8 rashers cooked smoked streaky bacon 2 cups mushrooms, chopped 500 g vegetable sprouts, to garnish stir fry vegetables 1 cup rosa tomatoes 1 handful fresh basil leaves, roughly chopped 4 free-range egg, beaten sea salt and freshly ground black pepper, to taste

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.

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