Paleo Egg and Leek Stir-Fry

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I always thought leeks were funny vegetables – they look kinda like a weed (I mean, they’re tall, stiff, and grass-like). But when it comes to good-tasting, they’re definitely pretty high up there on my list of vegetables! It’s sort of like eating a weird non-GMO hybrid of onion, spring onion, and garlic. And they go fantastically well with eggs!

Before, I move on to the recipe, though, here’s a cool fact I just found out about leeks (I’m constantly amazed by what I can learn from Wikipedia!): leeks actually appear on the coronation gown of Queen Elizabeth II because they’re the national emblem of Wales (well, I knew that last bit about Wales)!

Oh, and another cool fact…that’s my lovely mother holding the plate (I know, I know, you can only see her hands – we’re both camera shy)!

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So, here’s the quick and simple recipe.

Paleo Egg and Leek Stir-Fry

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Paleo Egg and Leek Stir-Fry

Ingredients

  • 3 eggs, whisked
  • 1 leek, chopped
  • 1 tablespoon of coconut aminos
  • Salt to taste
  • Coconut oil to stir-fry with

Instructions

  1. Pour 2 tablespoons of coconut oil into a pan on a medium heat.
  2. Drop in the whisked eggs and cook into a scramble.
  3. After the eggs are pretty solid, add in the chopped leeks.
  4. Cook for 10 minutes until the leeks are tender.
  5. Add the coconut aminos and salt to taste.
http://paleomagazine.com/paleo-egg-and-leek-stir-fry/

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