**Buttery leek scramble with crispy bread** — dinner for 2 in about 15–20 minutes, all in one frying pan.

**Use:** 4 eggs, ½ leek, 2–4 slices stale bread, butter, and some grated parmesan. Salt and pepper if you have them.

1. **Prep (3 min):** Thinly slice the leek and rinse well—grit hides between the layers. Tear the bread into small bite-size chunks. Beat the eggs.
2. **Crisp the bread (4–5 min):** Melt a knob of butter in a frying pan over medium heat. Add the bread and toss until golden and crisp. Divide between two plates.
3. **Soften the leek (5–6 min):** Add another small knob of butter, the leek, and a splash of water to the same pan. Cook, stirring, until soft; let any excess water evaporate.
4. **Scramble (2–3 min):** Turn the heat low and pour in the eggs. Gently fold with a spatula until just set but still soft. Take off the heat and stir in the cheese.
5. **Serve:** Spoon the leek eggs over the crispy bread and eat straight away.

**Vegetarian check:** Traditional Parmesan/Parmigiano Reggiano uses animal rennet. Check whether yours is labelled vegetarian; if not, skip it—the butter and leek will still make this tasty.