Roasted Leeks with Eggs (Paleo and Keto-Friendly) recipe

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Ingredients

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

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.

  3. Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.

  4. Roast in the preheated oven until browned, 15 to 20 minutes.

  5. Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor.

  6. 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.

  7. 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.

Recipe Yield

2 servings

Recipe Note

A sheet pan of roasted leeks and green onions topped with avocado vinaigrette, toasted almonds, eggs, and red pepper flakes. Enjoy over baby spinach and arugula, if desired. Vegetarian, paleo, and keto-friendly.

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