Make **Bistro-Style Buttered Bread with Melted Leeks, Runny Eggs & Parmesan**. 

Stale bread turns into incredible golden croutons/toast when fried in butter, the leeks become sweet and jammy, and the runny yolks create a rich sauce over the whole dish.

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### **Prep & Cook: 18 minutes**

#### **Ingredients**
* 4 eggs
* 1/2 leek (sliced into thin rings, rinsed well to remove grit)
* Stale bread (sliced thick or torn into bite-sized chunks)
* Butter (be generous—at least 2–3 tbsp)
* Parmesan (freshly grated)
* Salt & black pepper
* *Pantry bonus:* A splash of water, olive oil (optional)

*(Note: Traditional Parmigiano-Reggiano uses animal rennet. If she is strict vegetarian, ensure it’s a vegetarian-friendly hard cheese).*

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### **Steps**

#### **1. Melt the Leeks (6 mins)**
* Set a large skillet over medium heat. Add 1 tbsp butter (and a drop of oil so it doesn’t burn).
* Add the sliced leeks with a pinch of salt. 
* Add 2 tbsp of water and cover with a lid (or foil/plate) to let them steam-fry until soft, sweet, and bright green (about 4–5 minutes). 
* Remove the lid, let any water evaporate, and transfer the leeks to a plate.

#### **2. Crisp the Stale Bread (5 mins)**
* In the same pan, melt another 1 tbsp of butter over medium-high heat.
* Add your sliced or torn bread. 
* Fry undisturbed for 2–3 minutes until the underside is deep golden and crisp, then flip and brown the other side. 
* Divide the crispy bread between two dinner plates and spread the warm melted leeks over the top.

#### **3. Fry the Eggs (4 mins)**
* Turn the pan to medium heat and add the remaining butter.
* Crack all 4 eggs into the pan. Season with salt and lots of cracked black pepper.
* Cook until the whites are set but the yolks are still runny. 
  *(Tip: Put a lid on the pan for the last 60 seconds to cook the top of the whites without having to flip them).*

#### **4. Assemble (1 min)**
* Slide 2 fried eggs onto each plate, right over the leeks and toast.
* Immediately shower the eggs and bread with a heavy snowfall of grated Parmesan (the heat of the eggs will melt it).

Break the yolks so they soak into the crispy, buttery bread along with the sweet leeks. Serve immediately!