Categories: Breakfast

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

Directions

1. 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.

2. 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.

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