Sauteed Leeks on French Bread

| January 25, 2011 | 6 Comments

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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?

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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
salt
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.

Category: Bread, Breakfasts, Quick and Easy Recipes, Recipes, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Interesting. I never eat non-breakfast foods for breakfast, but I should do it once in a while for a change of pace. I love sauteed leeks so I would probably really enjoy this.

  2. Kate says:

    What an interesting idea. You’re right, its like an omelet without the eggs.

  3. This sounds great…I would eat it for breakfast.

  4. This looks wonderful! I bought leeks for the first time last weekend and made a soup. I loved them and I’m going to try this as soon as I get more leeks!

  5. Adrianna 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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