LEEK EGG RECIPES RECIPES

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ROASTED LEEKS WITH EGGS (PALEO AND KETO-FRIENDLY) RECIPE ...



Roasted Leeks with Eggs (Paleo and Keto-Friendly) Recipe ... image

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.

Provided by paleo.pineapple

Categories     Everyday Cooking    Vegetarian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 14

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
? teaspoon red pepper flakes

Steps:

  • 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 Facts : Calories 1219.2 calories, CarbohydrateContent 27.8 g, CholesterolContent 196.4 mg, FatContent 124.6 g, FiberContent 10.2 g, ProteinContent 11.8 g, SaturatedFatContent 24.3 g, SodiumContent 608 mg, SugarContent 5.3 g

BAKED EGGS WITH LEEKS AND MUSHROOMS RECIPE | MYRECIPES



Baked Eggs with Leeks and Mushrooms Recipe | MyRecipes image

Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4 to 5 minutes before serving.

Provided by Molly Gilbert

Total Time 30 minutes

Yield Serves 4 to 6

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for baking sheet
8 ounces sliced cremini mushrooms (about 3 cups)
2 large leeks, sliced thinly into half-moons, rinsed well, and drained (about 4 cups)
About 1/2 tsp. each kosher salt and pepper
1 teaspoon fresh thyme leaves
8 eggs
¼ cup crumbled fresh goat cheese

Steps:

  • Preheat oven to 400° with a rack in the center. Line a 12- by 17-in. rimmed baking sheet with parchment paper and coat lightly with oil.
  • Put mushrooms and leeks on baking sheet. Sprinkle with oil, 1/2 tsp. each salt and pepper, and the thyme and toss to coat. Spread vegetables in an even layer. Bake until softened and starting to brown, about 10 minutes.
  • Remove baking sheet from oven but leave oven on. Make 8 evenly spaced hollows in vegetables and crack an egg into each. Sprinkle with goat cheese and salt and pepper to taste.
  • Return baking sheet to oven and bake until egg whites are set but shiny and yolks are still runny, 8 to 10 minutes; jiggle baking sheet to check softness of yolks.

Nutrition Facts : Calories 227 calories, CarbohydrateContent 11 g, CholesterolContent 288 mg, FatContent 16 g, FiberContent 1.4 g, ProteinContent 12 g, SaturatedFatContent 4.6 g, SodiumContent 271 mg

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