This is a quick and delicious recipe you can make for a change from your regular go-to breakfast. It makes for some tasty leftover leeks and is even delicious served cold, the next day.
This recipe comes from Mark Sisson’s second cookbook, Primal Blueprint Quick & Easy Meals. If you’re unsure of where to start with Paleo/Primal eating, this is the first cookbook I’d recommend picking up (after my own, of course). :)
Buttery Eggs and Leeks From Primal Blueprint Quick & Easy Meals by Mark Sisson
- 4 leeks
- 3 tablespoons grassfed butter
- 3 tablespoons heavy cream, (optional)
- 6 organic eggs
- 2-4 slices bacon, crumbled
Directions Makes 2 servings
- Trim the darker green tops off the leeks and slice the lighter green/white bottom section in half lenghwise. Rinse each leek well, then slice crosswise into thin strops.
- Melt 2 tablespoons of butter in a skillet over medium-low heat and add the leeks, sautéing gently for a few minutes before putting a lid on the pan and letting the leek cook for 8-10 minutes until very soft. Keep the heat low and stir occasionally; a little browning is okay, but mostly you just want the leeks to get soft.
- While the leeks are cooking, whisk the eggs with 1 tablespoon of cream and a pinch of salt and pepper.
- Warm the remaining tablespoon of butter in a pan over low heat then add the eggs. Keep the heat low and stir the eggs constantly as they cook so they don’t brown and become too firm.
- When the eggs are cooked but still a bit loose and soft, remove from heat and divide on two plates.
- Stir remaining 2 tablespoons of cream into the leeks.
- Spoon leeks over scrambled eggs and garnish with crumbled bacon.
- Enjoy! :)