Fry the onion in olive oil until translucent.

Add garlic, mushrooms & butterbeans. and stirfry until mushrooms are almost cooked.

Add remaining vegetables, and stirfry until warmed through.

Add balsamic vinegar and stir through on high heat for 30 seconds to glaze the vegetables.

In a separate frypan, bring 5cm of water to the boil.

Gently crack in 4 eggs and poach until cooked to your desired yolk hardness.

Serve eggs on top of vegetables.