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Roasted Leeks with Eggs (Paleo and Keto-Friendly)

Rated as 5 out of 5 Stars

"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."
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40 m servings 1219
Original recipe yields 2 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.
  3. Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.
  4. Roast in the preheated oven until browned, 15 to 20 minutes.
  5. Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor.
  6. 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.
  7. 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.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of vinaigrette ingredients. The actual amount of vinaigrette consumed will vary.

Nutrition Facts

Per Serving: 1219 calories; 124.6 27.8 11.8 196 608 Full nutrition

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This was a fabulous breakfast! Was so proud of myself... easy but tasty. I don't have a food processor so just whisked the avodado topping and was fine. I'll probably do a little less of the ...

Absolutely loved this!