One-Pan Breakfast

Breakfast made easy—and fast!
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One Pan Breakfast
  • 4Servings


  • 4 oz. diced pancetta
  • 4 oz. mushrooms, sliced
  • 1 small leek—trimmed, halved and sliced
  • 4 tbsp. 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 tbsp. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 tbsp. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast.