Roasted Leeks With Eggs (Paleo And Keto-Friendly)
Some are more beneficial for your body than others, in the sense that they are extremely nutritious, without the high carb density of starchy or sugary fruits, veggies, and grains.
Recipe Summary Roasted Leeks With Eggs (Paleo And Keto-Friendly)
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.
Ingredients | Keto Friendly Veggies2 leeks3 green onions2 tablespoons ghee (clarified butter), melted½ teaspoon sea salt¼ teaspoon ground black pepper1 ripe avocado, pitted, flesh scooped from skin¾ cup light olive oil1 lemon, juiced¼ cup red wine vinegarsalt and ground black pepper to taste1 teaspoon olive oil2 eggs¼ cup sliced almonds, toasted⅛ teaspoon red pepper flakesDirectionsPreheat 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.Info | Keto Friendly Veggiesprep: 25 mins cook: 15 mins total: 40 mins Servings: 2 Yield: 2 servings
TAG : Roasted Leeks With Eggs (Paleo And Keto-Friendly)Everyday Cooking, Vegetarian,
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