Makes 12


  • 2 TBSP extra-virgin olive oil or coconut oil 2 medium leeks, trimmed, halved lengthwise, and cut crosswise into thin half-moons
  • 2 garlic cloves, finely chopped
  • 10 large eggs
  • 1/2 cup canned coconut milk (full fat)
  • 2 TBSP finely chopped fresh dill
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
  2. Heat the oil in a large skillet over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until the leeks are tender but not brown, 6-8 minutes.
  3. Transfer to a large bowl.
  4. Add the eggs, coconut milk, dill, salt, and pepper. Whisk to combine.
  5. Divide the mixture evenly among the lined muffin cups.
  6. Bake for 22-25 minutes until golden brown and puffed.
  7. Serve immediately.