Paleo Breakfast
Sweet Potato Hash Browns
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.
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Soft-Boiled Scotch Eggs
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.
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Gluten-Free Banana-Coconut Pancakes
The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture.
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Spicy Honey-Glazed Bacon
Slices of smoky bacon slathered in a spicy honey mixture are great at breakfast and addictive enough for a midnight snack.
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Campfire Bacon with Maple-Citrus Glaze
Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.
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Poached Eggs with Cubanelle Pepper Puree
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.
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Deviled Crab Omelets
Filled with fresh crab and herbs, these omelets are the perfect paleo breakfast.
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Strawberry-Almond Smoothie
Although coconut water is low in sugar, it imparts a lovely sweetness to this dairy-free smoothie.
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Pink-Grapefruit-and-Avocado Salad
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.
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Roasted Root Vegetables with Fried Eggs
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.