Buttery Eggs and Leeks

Paleo Buttery Eggs and Leeks

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.

So many people complain that they don’t know what to do for a good Paleo breakfast. They get tired of eating eggs, even though you can do so many different things with eggs. This recipe is just one example of a great way to switch up your morning routine and add a little extra flavor to your morning meal.

Eggs and bacon are a match made in heaven, but there’s no reason you can’t throw other ingredients into the mix. Leeks are extremely versatile and go well with just about anything. They add great flavor, without overpowering the dish.

Meanwhile, the cream and butter just add a healthy helping of fat and a smooth texture to this dish. The result is a meal that will make you rethink breakfast entirely.

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). :)

Primal Buttery Eggs and Leeks with Bacon

Buttery Eggs and Leeks

Yield: 2 Servings


  • 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)


  1. 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 strips.
  2. 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.
  3. While the leeks are cooking, whisk the eggs with 1 tablespoon of cream and a pinch of salt and pepper.
  4. 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.
  5. When the eggs are cooked but still a bit loose and soft, remove from heat and divide on two plates.
  6. Stir remaining 2 tablespoons of cream into the leeks.
  7. Spoon leeks over scrambled eggs and garnish with crumbled bacon.
  8. Enjoy! :)