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Baked Eggs with Asparagus and Leeks

By Jason Fung, MD

Baked Eggs with Asparagus and Leeks

I chose to make this recipe with bacon, but you could also use sausages, ham, or any other type of breakfast meat (although depending on what you pick, you may need to add some extra cooking fat). Recipe from Paleo Leap
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Light Meal
Cuisine American, French, Mediterranean
Servings 4
Calories 192 kcal

Ingredients
  

  • 4 eggs
  • 1 leek sliced
  • 1 bunch asparagus
  • 4 slices bacon (or more)
  • 1 clove garlic minced
  • 2-3 tbsp chives fresh, minced (optional)
  • salt
  • pepper

Instructions
 

  • Preheat your oven to 400 F.
  • Cook the bacon in a skillet placed over a medium-high heat until still tender (about 3 minutes per side).
  • Add the garlic and leek to the same skillet and cook for 2 to 3 minutes. If there’s a lot of excess bacon fat, you can pour some of it off.
  • Add the asparagus and cook until soft and tender (about 6 minutes).
  • Add the eggs to the skillet. Season everything to taste and place in the oven for 3 to 4 minutes.
  • Garnish with fresh chives to serve.

Nutrition

Nutrition Facts
Baked Eggs with Asparagus and Leeks
Amount per Serving
Calories
192
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
178
mg
59
%
Sodium
 
215
mg
9
%
Potassium
 
372
mg
11
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
1524
IU
30
%
Vitamin C
 
10
mg
12
%
Calcium
 
65
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, French, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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