Buttery Leeks With Eggs

Nutrition Facts

Servings:
2
Amount Per Serving:
260 g

Calories

308

Protein:
16 g
Total Carbohydrates:
4.2 g
Sugar:
4.2 g
fibre:
Total Fat:
24.1 g
Saturated:
13 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1100 mg

Buttery Leeks With Eggs

Similar to the green eggs except with more vegetables than leafy greens. Here’s how to get the kids eating some brussels without pulling a disgusted face. The butter makes all the difference. I love this with chilli but feel free to leave it out if spice isn’t your thing.
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Serves

forksvg 2

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 12min

Ingredients

  • 1 long red chilli - deseeded and sliced
  • 1 leek - chopped
  • 120g brussels sprouts - halved
  • 3 happy eggs
  • 2 tbs salsa verde
  • pinch sea salt
  • pinch black pepper
  • 2tbs butter/ghee
  • small handful fresh parsley - roughly chopped

Method:

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  1. Heat the butter on a low/med heat.
  2. Add the chopped chilli (optional), brussels and leeks and saute for 5-6 minutes until they begin the soften
  3. Make 4 depressions in the mix and crack some happy eggs in them
  4. Continue to cook until the eggs are cooked to you liking.
  5. Remove from the heat
  6. Throw in some fresh parsley and some salsa verde (https://www.scottgoodingproject.com/recipe/salsa-verde/)
  7. Season.

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