That's basically a frittata kit: buttery leeks + eggs + parmesan, with the stale bread turned into cheesy croutons. Two pans, ~20 min.

**Leek & Parmesan Frittata with Cheesy Croutons (serves 2)**

1. **Prep the leek** (2 min) — slice into half-moons and rinse well, grit hides in the layers.
2. **Cook the leeks** — melt a generous knob of butter in a nonstick pan over medium heat, add leeks with a pinch of salt, and cook 6–8 min until soft and lightly golden, stirring now and then.
3. **Meanwhile, croutons** — cube the bread. In a second pan, melt another knob of butter, toss the cubes with a pinch of salt until golden and crisp, 4–5 min. Pull off heat, throw a handful of parmesan over and toss so it melts onto the croutons.
4. **Beat the eggs** with a fistful of parmesan, salt, and plenty of black pepper.
5. **Combine** — pour the eggs over the leeks, drop the heat to medium-low, and cover with a lid. The steam sets the top, so no oven needed. 4–5 min until just set; a slight wobble in the center is perfect.
6. Slide onto a plate, cut in wedges, pile croutons on top or alongside.

If the top's still too runny after 5 min, just fold the whole thing in half omelette-style and call it done.

**Backup plan if you don't want to fuss:** braise the leeks in butter, fry the bread slices flat in that same buttery pan, then top with fried eggs and parmesan shavings — dinner-worthy eggs on toast.