One-Pan Breakfast

    Breakfast made easy—and fast!
    Author:
    Publish date:
    One Pan Breakfast
    • 4Servings

    Ingredients

    • 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

    Preparation

    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.