**Buttery leek & egg skillet with crispy croutons** — all your ingredients work, everything's vegetarian, and it's one pan. Here's the plan:

## Steps (20 min)

**1. Croutons first (8–10 min)**
- Tear the stale bread into bite-sized chunks (stale is actually *better* for this)
- Melt a good knob of butter in a large pan over medium heat
- Fry the bread, tossing occasionally, until golden and crisp. Season with salt. Set aside on a plate.

**2. Leeks (5–6 min)**
- Slice the leek half into thin half-moons, rinse well (leeks hide grit)
- Same pan, more butter, medium-low heat. Cook the leek gently until soft and sweet, 5 min or so. Season.

**3. Eggs (4–5 min)**
- Push the leeks to the side (or spread them out), add a little more butter
- Crack the 4 eggs into the pan — two per person. Fry them sunny-side up or gently flip, whites set, yolks still runny

**4. Finish**
- Plate: leeks on the bottom, eggs on top, croutons scattered around
- Grate parmesan generously over everything + black pepper

## Optional upgrades
- A splash of water in the pan with the eggs + lid = perfectly set whites with runny yolks
- If you have garlic, toss it in with the leeks
- Chili flakes or any herb on the eggs

Roughly 500–600 kcal per person and genuinely restaurant-worthy for a fridge-clearing meal. Want a variation, like turning it into a quick pan-strata or eggy bread style instead?