Paleo Breakfast

Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright.

A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior.

The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture.

Slices of smoky bacon slathered in a spicy honey mixture are great at breakfast and addictive enough for a midnight snack.

Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.

Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After chef Tony Maws of Cambridge, Massachusetts’s Craigie Street Bistrot (an F&W Best New Chef 2005) chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs.

Filled with fresh crab and herbs, these omelets are the perfect paleo breakfast.

Although coconut water is low in sugar, it imparts a lovely sweetness to this dairy-free smoothie.

This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.

Although Susan Feniger isn’t strictly vegetarian, much of her menu at L.A.’s Mud Hen Tavern is meat-free. At home, she tends to prepare dishes like these roasted vegetables. “It’s easy when you can get so much amazing produce from the farmers’ market and have it on hand,” she says.