Roasted Leeks with Eggs (Paleo and Keto-Friendly)

Directions

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.