Yes, you can absolutely pull this off in 20 minutes with what you have. The trick is to make a **leek and egg scramble** served with buttered toast, no oven needed.

**Plan (serves 2):**

1. **Prep the leek** (half a leek, roughly chopped). Rinse it well to get rid of grit.
2. **Sauté** in a little butter over medium heat for about 5 minutes, until soft and fragrant. Don't brown it.
3. **Beat 4 eggs** (2 per person) with a pinch of salt and pepper. Pour over the leeks, stirring gently until just set but still creamy. Sprinkle in a good handful of grated parmesan while it cooks.
4. **Toast the stale bread** in a dry pan with butter (or a quick toast if you have a toaster, but a pan works fine). Butter both sides until golden.
5. **Plate it:** scoop the leek-egg scramble onto plates, top with extra parmesan if you like, and serve the toast on the side.

**Total time:** about 15 minutes. The eggs are vegetarian, and you're not using any meat. If you want to make it feel more like a "dinner," you could also fry 2 eggs sunny-side up and put them on top of the scramble, but that's optional.

One question: is the stale bread gluten-free? If not, you might want to swap it for something else, but with what you listed, this is the cleanest, fastest vegetarian meal. Want me to tweak it?