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Photo of Egg and bacon stir-fry by WW

Egg and bacon stir-fry

Total Time
20 min
10 min
10 min
Stir-fry breakfast? You bet! Discover how easy it is to whip up your favourite egg, bacon, tomato and mushroom combo in a wok.



2 medium, lightly beaten

Olive oil

2 tsp

Shortcut bacon

80 g, chopped


80 g, (button), halved

Cherry tomatoes

100 g, halved

Wholegrain bread

2 slice(s), toasted

Reduced fat oil spread

2 tsp

Fresh flat-leaf parsley

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Heat a wok over medium-high heat. Lightly spray with oil and heat for a few seconds. Add egg and swirl to form an omelette about 20cm in diameter. Tilt wok and, using a spatula, draw edges of omelette into the centre, allowing the uncooked egg to run out to the sides. Cook for 1 minute or until set underneath. Using an egg flip, turn and cook for 30 seconds. Slide omelette onto a board and roughly chop.
  2. Reheat wok over medium-high heat. Add oil and heat for 20 seconds. Stir-fry bacon for 2 minutes or until starting to brown. Add mushrooms and stir-fry for 2 minutes. Add tomatoes and stir-fry for 1 minute or until slightly softened. Return omelette slices to wok. Stir-fry for 30 seconds or until heated through.
  3. Spread toast with canola spread. Sprinkle stir-fry mixture with parsley and serve with toast.