**One-Pan Leek, Egg & Stale Bread Scramble**  
*Vegetarian | Stovetop only | ~15–20 minutes | Serves 2*

### Ingredients
- 4 eggs  
- ½ leek, washed well and thinly sliced (white and light green parts)  
- Stale bread (about 2–3 slices), torn into bite-sized pieces  
- 2–3 Tbsp butter  
- Parmesan, grated (about ¼ cup, plus extra for serving)  
- Salt and black pepper  
- *(Optional)* chili flakes or a squeeze of lemon at the end

### Steps

1. **Prep (5 min):** Crack the eggs into a bowl, whisk with a pinch of salt, pepper, and half the parmesan. Slice the leek and tear the bread.
2. **Cook the leek (5 min):** Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add the leek with a pinch of salt. Cook, stirring occasionally, until soft and fragrant, about 4–5 minutes. If it looks dry, splash in a teaspoon of water.
3. **Toast the bread (3 min):** Add the remaining butter and the torn bread. Toss to coat and cook until the pieces are golden and crispy at the edges, 2–3 minutes.
4. **Scramble the eggs (3–4 min):** Pour in the eggs. Stir gently with a spatula, forming soft curds, until they’re just set but still a little moist. **Turn off the heat** while they’re still slightly underdone—they’ll finish from residual heat.
5. **Finish (1 min):** Fold in the remaining parmesan. Taste and add more salt/pepper if needed. Plate immediately, topped with extra parmesan and chili flakes if you have them.

### Why this works
Stale bread is perfect here—it toasts up crisp instead of getting soggy, and it soaks up the buttery leek and egg mixture. Everything cooks in one pan, so cleanup is fast.

*Note: If your girlfriend avoids animal rennet, just check that the parmesan is labeled vegetarian (or swap in a hard vegetarian cheese).* Enjoy!