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Roasted Leeks with Eggs (Paleo and Keto-Friendly)

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Roasted Leeks with Eggs (Paleo and Keto-Friendly)

Directions

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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
  • Methods :

  • 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.
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