Roasted Leeks with Eggs (Paleo and Keto-Friendly)

Preheat the oven to 400 degrees F (200 degrees C).

Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.

Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.

Roast in the preheated oven until browned 15 to 20 minutes.

Prepare vinaigrette by blending avocado 3/4 cup olive oil lemon juice vinegar salt and pepper thoroughly in a food processor.

Heat 1 teaspoon oil in a skillet over medium-low heat. Crack eggs into opposite sides of the skillet and cook until whites are barely set and yolks are still runny 2 to 3 minutes.

Remove leeks and onions from oven and top with the sunny-side up eggs. Sprinkle almonds and red pepper flakes on top. Finish with a drizzle of the avocado vinaigrette.