Poached Eggs with Leeks Low Carb Recipe
Poached Eggs with Leeks

Poached Eggs with Leeks

Share to save for later!

Nutritionally, leeks are very similar to garlic and onions. These healthy vegetables are loaded with vitamin K, manganese, copper, and vitamin B6.

They contain high amounts of the B vitamin folate and are proven to support heart and blood vessels health. Furthermore, they have some impressive concentrations of antioxidants making them a perfect breakfast option.

It’s very easy to prepare leeks. Just like garlic and onions, it’s best to sautee them before cooking. And if you wish to reduce the bitterness, you can simply cut them, season with some salt and let them sit for about ten minutes.

When buying leeks, make sure they’re firm and straight with dark green leaves and bright white bulbs. Store up to 3 days in the refrigerator.

Let’s Ketofy It!

Wash the leeks thoroughly under cold running water. Transfer to a colander to drain out the liquid. Place the leeks on a cutting board and chop them into about one inch long pieces. Put the pieces aside.

Add the oil in a frying pan and heat it over medium-high heat. Stir-fry the mustard seeds in the oil for 2-3 minutes.

Mix the butter with the mustard seeds. Add in the leeks as well. Sauté for 5 minutes. Stir the ingredients together from time to time. Crack the eggs on the pan and top with chili flakes, dried rosemary, and salt to flavor. 

Wait for 4 more minutes until set. Take out from the heat and serve at once.


Poached Eggs with Leeks
Print Pin This!
5 from 3 votes

Poached Eggs with Leeks

Another way to enjoy poached eggs!
Course Breakfast, Main Dish
Cuisine Ketogenic, Low Carb
Keyword poached eggs
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 287kcal
Author KetoVale Team


  • 1/2 cup leeks chopped into one-inch pieces
  • 3 eggs
  • 2 tbsp coconut oil
  • 1 tbsp butter
  • 1 tsp mustard seeds
  • 1 tbsp dried rosemary
  • ¼ tsp chili flakes
  • ¼ tsp salt


  • Rinse the leeks under cold running water. Drain in a large colander and place on a clean work surface. Using a sharp knife, cut into one-inch long pieces. Set aside.
  • Heat up the oil over medium-high heat. Add mustard seeds and stir-fry for 2-3 minutes.
  • Now, add leeks and butter. Cook for five minutes, stirring occasionally. Gently crack three eggs and season with dried rosemary, chili flakes, and salt.
  • Cook until set, for approximately 4 minutes.
  • Serve immediately.


Nutrition Facts
Poached Eggs with Leeks
Amount Per Serving
Calories 287 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 18g90%
Cholesterol 261mg87%
Sodium 445mg19%
Potassium 131mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 1030IU21%
Vitamin C 3.7mg4%
Calcium 71mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Pin To Save This Recipe

About The Author

Scroll to Top