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?
- ½ tbsp olive oil
- 1 leek, cleaned, trimmed and cut into ½ 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.