This chicken, asparagus and potato egg bake is perfect for any spring occasion. It's light, yet hearty at the same time and full of fresh flavors. Serve it for breakfast, brunch or any other meal!
Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish with butter, ghee or avocado oil and set aside. Meanwhile, steam asparagus in a steam basket or in a pot with a small amount of water over medium-low heat for about 4-5 minutes. Set aside.
Add butter, ghee or avocado oil to a large pan over medium heat. Then, add the potato cubes and season to taste with sea salt and black pepper. Cook, stirring occasionally, for about 7 minutes or until tender and golden brown. Add the leeks and cook a couple more minutes. Next, add the steamed asparagus and chicken, and season to taste with a bit more sea salt and black pepper. Remove from heat and mix in the chopped fresh parsley and dried dill. Pour into prepared baking pan.
In a large bowl, whisk together the eggs, Dijon mustard, chicken broth and coconut milk. Season to taste with sea salt and black pepper. Once mixed, pour over the chicken and vegetable mixture in the baking pan.
Bake in preheated oven for 45-50 minutes or until set. Let cool 5-10 minutes before slicing. Garnish with fresh chives and/or dill, if desired.