Poached Eggs with Leeks

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.


Calories: 287kcal | Carbohydrates: 5g | Protein: 9g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 261mg | Sodium: 445mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 3.7mg | Calcium: 71mg | Iron: 2.2mg