This is a quick and delicious recipe you can make for a change from your regular Paleo 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 the Paleo diet, this is the first cookbook I’d recommend picking up (after one of my own, of course). :)
Buttery Eggs and Leeks
- 4 leeks
- 3 tablespoons grassfed butter
- 3 tablespoons heavy cream, (optional)
- 6 organic eggs
- 2-4 slices bacon, crumbed (I prefer to order mine from U.S. Wellness Meats)
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! :)