Breakfast made easy—and fast!
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.
