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  • 1/2 cups - diced pancetta
  • 1/2 cups - sliced mushrooms
  • 1 - small leek, trimmed, halved, sliced
  • 4 tablespoons - butter
  • 4 - eggs
  • - chopped fresh parsley, optional, for garnish
  • 4 slices - toast, for serving with
  • Directions:

    In a skillet, cook pancetta over medium-high heat until crispy, about 3 minutes.

    Add mushrooms, leek, and half of the butter. Cook, stirring often, until softened, about 5 minutes.

    Place remaining butter in skillet and gently break all 4 eggs individually into skillet, keeping separated a little bit. Cook over medium-low heat until whites are set and cooked through.

    Spoon pancetta mixture around eggs; top with parsley. Season with salt and pepper.

    Serve with toast.

    Brief Description

    Pancetta, mushrooms and leeks served with sunny-side-up eggs in skillet.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min


    Rachel Ray Magazine

    Posted By:


    Posted On:

    September 16, 2018

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