Sweet and tinged with parmesan cheese and salt, these Sauteed Leeks on French Bread are a delightful, flavorful way to enjoy this vegetable.
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?
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.