**Buttery leek eggs with crispy bread**—dinner for 2 in about **15–20 minutes**, all in one frying pan.

*Quick vegetarian check: traditional Parmesan uses animal rennet. If yours isn’t labelled vegetarian, leave it out.*

### Use
- 4 eggs
- ½ leek, thinly sliced and rinsed well
- 2–4 slices stale bread, torn into bite-size pieces
- A handful of grated vegetarian Parmesan, if suitable
- Butter, salt and pepper

### Cook
1. **Crisp the bread — 4–5 min:** Melt a generous knob of butter in a frying pan over medium heat. Add the bread and toss until golden and crisp. Divide between two plates.
2. **Soften the leek — 5–6 min:** Add another small knob of butter, the leek and a splash of water. Cook, stirring, until soft. Turn down the heat if it starts browning.
3. **Add the eggs — 3–4 min:** Beat the eggs with pepper, a little salt and the cheese, if using. Pour over the leeks on low heat. Gently fold and stir until softly set, then take off the heat.
4. **Serve immediately** over or alongside the crispy bread.

Go easy on salt if you’re using the cheese—it brings plenty.