### Leek, bread and egg skillet for two

Ready in about **20 minutes**. You’ll need a frying pan with a lid (or a plate to cover it).

1. Slice the half leek thinly and rinse well. Tear 2–3 slices of stale bread into bite-size pieces; if very hard, dampen briefly with water.
2. Melt a knob of butter in the pan. Cook the leek over medium heat for 4–5 minutes, until soft. Add the bread and cook for another 2–3 minutes.
3. Beat the 4 eggs with a splash of water, salt and pepper if you have them, and some grated Parmesan.
4. Pour over the leek and bread. Turn the heat low, cover, and cook for 6–8 minutes, until the eggs are set. Cut in half and serve.

**Vegetarian check:** Parmesan often contains animal rennet. Check the label; if it isn’t vegetarian, leave it out. The skillet will still be tasty.