Yes. Stovetop leek-and-Parmesan eggs with butter-fried bread — about 15 minutes, no oven.

**You’ll use:** 4 eggs, half a leek, a few slices of stale bread, a small handful of Parmesan, butter, salt and pepper if you have them.

1. Slice the leek thin (white and light green only). Rinse it well — grit hides in the layers.
2. Melt a knob of butter in a pan over medium heat. Cook the leek 4–5 minutes until soft, not brown. Season lightly.
3. Beat the eggs with most of the Parmesan and a pinch of salt and pepper. Pour them over the leeks. Cook gently, stirring slowly, until just set and still a little glossy. Take the pan off the heat.
4. In the same pan (or a second one), add more butter and fry the bread 1–2 minutes a side until crisp and golden. Stale bread is better for this.
5. Plate the eggs over or beside the bread. Finish with the rest of the Parmesan.

That’s dinner for two. If the bread is very hard, a quick splash of water in the pan under a lid for 20 seconds softens it before you fry it.