Makes 12 Ingredients 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 Directions Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.…
source https://paleomagazine.com/leek-and-dill-egg-cups/
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