Sauteed Leeks on French Bread


Yesterday, I didn’t feel like eggs in the morning. Or oatmeal. Or cereal. Or anything vaguely resembling a “normal” breakfast. I just didn’t. It reminded me of my younger days when breakfast foods were persona non grata in my life. But I’ve made a concerted effort in recent years to eat breakfast because it’s good for me and I want to mirror good behaviors for my kids. Even though they weren’t home, I still wanted to eat something.

At first, I was going to suck it up and make a leek scramble. It would probably taste good and all … but then I realized that I seriously don’t have to have the egg. Where in the rule book does it say that breakfast must include breakfast foods, anyway?


Finally, I just did it. I sauteed the leeks until they were soft, then added some parmesan and finished it off with salt. Then I poured them onto French bread and ate them as a sort of open-face sandwich (and used a fork to eat the spillage).

It wasn’t traditional or usual, but it was delicious. I didn’t overdo it or resort to something convenient. But in it’s own way, this was convenient — heck, it took under 10 minutes to make. I loved every bite.

Do you ever do non-breakfast foods for breakfast?

Sauteed Leeks on French Bread
serves 1

1/2 tbsp olive oil
1 leek, cleaned, trimmed and cut into 1/2 inch rounds
1 tbsp parmesan cheese
1 3-inch long section of French bread, halved

In a nonstick skillet, heat the olive oil over medium heat. Add the leeks and toss to combine. Cover and cook for about 5 minutes until softened and slightly browned. Sprinkle with parmesan cheese. Cover and cook for about 2 minutes longer, until it’s all melted. Salt, to taste.

Arrange the two halves of French bread on a plate. Pour the leeks over. Devour.


    • says

      I was thinking about this after I wrote the post … it’s really not that much different than having breakfast for dinner. Just rethinking when you (I) eat what.

  1. says

    I never eat “traditional breakfasts.”I was always the person who grossed people out by eating dinner leftovers in the morning. We’ve all developed such specific ideas of what produces a “proper meal” based on culture. I’m originally from Poland and cereal just wasn’t something my grandmother or mother saw as a proper meal.

    Interestingly, many health food experts would tell you that an American breakfast isn’t healthy at all – sugary carbs, fatty eggs and fattier bacon. I was reading Born to Run (a man researches why some people at the corners of the earth can run hundreds of miles for fun) and he came across someone who suggested he eat salad for breakfast.

    My power breakfast consists of some sort of whole grain (usually barley) and a protein (chicken/turkey/quinoa) and a serving of vegetable. For the protein I frequently chop up a couple of slices of cold cuts. I also have an easier time eating steamed broccoli if I’m eating bites while getting ready in the morning.

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