
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
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.
Tried this recipe?Let us know how it was!

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.