One Pan Breakfast

4 oz. diced pancetta

4 oz. mushrooms, sliced

1 small leek—trimmed, halved and sliced

4 T. butter

4 eggs

chopped fresh parsley

4 slices toast

 

In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast