Roasted Leeks with Eggs (Paleo and Keto-Friendly) recipe
All Recipes Best Recipe Everyday Cooking Recipes VegetarianIngredients
-
2 leeks
3 green onions
2 tablespoons ghee (clarified butter), melted
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ripe avocado, pitted, flesh scooped from skin
¾ cup light olive oil
1 lemon, juiced
¼ cup red wine vinegar
salt and ground black pepper to taste
1 teaspoon olive oil
2 eggs
¼ cup sliced almonds, toasted
⅛ teaspoon red pepper flakes
Nutrition Info
-
1219.2 calories
carbohydrate: 27.8 g
cholesterol: 196.4 mg
fat: 124.6 g
fiber: 10.2 g
protein: 11.8 g
saturatedFat: 24.3 g
servingSize: -
sodium: 608 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -
Directions Roasted Leeks with Eggs (Paleo and Keto-Friendly)
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.
Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.
Roast in the preheated oven until browned, 15 to 20 minutes.
Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor.
Heat 1 teaspoon oil in a skillet over medium-low heat. Crack eggs into opposite sides of the skillet and cook until whites are barely set and yolks are still runny, 2 to 3 minutes.
Remove leeks and onions from oven and top with the sunny-side up eggs. Sprinkle almonds and red pepper flakes on top. Finish with a drizzle of the avocado vinaigrette.