Roasted Leeks with Eggs (Paleo and Keto-Friendly)

Prep Time:
25 mins

Cook Time:
15 mins

Total Time:
40 mins

Servings:
2

Yield:
2 servings

Ingredients

Avocado Vinaigrette:

1ripe avocado, pitted, flesh scooped from skin
• ¾cuplight olive oil
• 1lemon, juiced
• ¼cupred wine vinegar
• salt and ground black pepper to taste
• 1teaspoonolive oil
• 2eggs
• ¼cupsliced almonds, toasted
• ⅛teaspoonred pepper flakes

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.

Nutrition data for this recipe includes the full amount of vinaigrette ingredients. The actual amount of vinaigrette consumed will vary.

Nutrition Facts (per serving)

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Nutrition data for this recipe includes the full amount of vinaigrette ingredients. The actual amount of vinaigrette consumed will vary.

Nutrition Facts (per serving)