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Sauteed Leeks on French Bread

Sweet and tinged with parmesan cheese and salt, these Sauteed Leeks on French Bread are a delightful, flavorful way to enjoy this vegetable.

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. As early as middle school, I started avoiding breakfast altogether. By the end of high school, breakfast was coffee — lots of it.

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. And part of that is doing the right thing, even when they aren’t watching. So, even though they weren’t home, I still wanted to eat something.

But why does that something have to be traditional breakfast foods? It doesn’t.

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 didn’t have to have the egg. I was only thinking about it because I was still caught up on traditional breakfast foods.

Finally, I just did it. I made Sauteed Leeks on French Bread and it was divine.

I sauteed the leeks until they were soft, then added some parmesan and finished it off with salt. Then I poured the sauteed leeks 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 its own way, Sauteed Leeks on French Bread 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 for One

Sauteed Leeks on French Bread for One

Yield: 1 serving

Ingredients

  • 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

Instructions

  1. 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.
  2. Cover and cook for about 2 minutes longer, until it's all melted. Salt, to taste.
  3. Arrange the two halves of French bread on a plate. Pour the leeks over. Devour.
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Adrianna

Tuesday 8th of February 2011

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.

Sonia @ Master of Her Romaine

Wednesday 2nd of February 2011

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!

The Food Hunter

Monday 31st of January 2011

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

Kate

Wednesday 26th of January 2011

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

Maryea {Happy Healthy Mama}

Wednesday 26th of January 2011

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.

Sarah Caron

Wednesday 26th of January 2011

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.