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