Perfect ingredients for a 20 minute no-oven dinner - stale bread is actually *better* for this.

For 2 people I'm going to suggest **Crispy Parmesan Eggy Bread with Sweet Buttery Leeks**. Think savory French toast + grilled cheese. Custardy inside, crispy outside.

Assumes you have salt, pepper, and a large non-stick pan with a lid. Milk/water is a bonus but not essential.

> Quick veggie note: 4 eggs + dairy is fine for most vegetarians (ovo-vegetarian). Strict vegetarians sometimes skip parmesan because traditional Parmesan uses animal rennet - if that's the case, just use less and call it "hard cheese" or skip it, it'll still be great.

### What you'll use
* 1/2 leek, white + light green part only
* 4 eggs
* ~200g stale bread, about 4 thick slices (2cm / 3/4 inch). Any bread works.
* ~30-40g parmesan, grated
* ~30g butter (about 2-3 tbsp)
* Salt, lots of pepper, 3 tbsp water or milk if you have it

### 20-min plan
**1. Prep (3 min):**
1. Halve the leek lengthwise, slice into thin half-moons. Rinse really well in a colander - leeks hide dirt.
2. Grate parmesan.
3. Cut bread into thick slices. If it's rock-hard/crumbly, cut into 2cm cubes instead.
4. In a bowl, beat 4 eggs with most of the parmesan, a small pinch of salt (parmesan is salty), lots of pepper, and 2-3 tbsp water/milk if you have it.

**2. Cook the leeks (6 min):**
1. Melt 1 tbsp butter in your pan over medium heat.
2. Add leeks, pinch of salt, and 2 tbsp water. Cover with lid for 3 min - this steams them soft without burning.
3. Uncover, cook 2-3 min more until sweet and just golden. Scoop onto a plate.

**3. Make the eggy bread (8-10 min):**
Pick your method based on your bread:

**A) If your bread slices are still intact (best for dinner):**
1. Add another 1-2 tbsp butter to the same pan.
2. Dip a slice in the egg mix for 20-30 seconds per side. Stale bread needs a bit longer to soak.
3. Fry 2-3 min per side on medium until deep golden and the egg is set. Don't rush on high heat or butter will burn.
4. Repeat for all slices. Add a little more butter between batches if needed.
5. Top each toast with the buttery leeks and remaining parmesan.

**B) If your bread is super hard/crumbly (easiest one-pan):**
1. Toss the bread cubes into the egg mix and let soak 1-2 min. Fold in half the cooked leeks.
2. Melt 1-2 tbsp butter in pan over medium-low. Pour everything in and spread flat like a big pancake.
3. Cover with lid, cook 5-6 min until bottom is golden and top is just set.
4. Cut in half, flip each half carefully, cook 2 min uncovered to crisp. Top with remaining leeks + parmesan.

Serve right away while the edge is crispy and the center is custardy.

Tips:
* Don't over-salt the eggs before tasting.
* Low-medium heat is key. Butter should foam, not brown instantly.
* If you have mustard, hot sauce, or any herbs, add a dab to the egg mix or on top.

That's it - soft, savory leeks + salty parmesan + crispy custardy toast. Let me know how crumbly your bread is and I can tailor the steps.