Eggs are naturally high in protein and ideal for quick and tasty brunch, lunch and everyday dinner.
Try this simple and tasty recipe from Bord Bia:
Bacon and mushroom fried rice with poached eggs
Ingredients
4 large eggs
2 tablespoons of rapeseed oil
100g of bacon lardons, diced streaky rashers or sliced cooked ham
1 bunch of scallions, cleaned and chopped
100g of chestnut mushrooms, sliced
1 chilli, deseeded and chopped
2 garlic cloves, peeled and chopped
2cm piece of ginger, peeled and grated
200g of basmati rice, cooked
Salt and freshly ground black pepper
2 tablespoons of soy sauce
1 tablespoon of white wine vinegar
To cook
Heat a tablespoon rapeseed oil in a large non-stick frying pan. Add the bacon and cook for two to three minutes. Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about three to four minutes.
Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.
To poach the eggs
Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for three to four minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.
To serve
Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.
