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.
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.
Gluten-Free Banana-Coconut Pancakes
The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture.
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.
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.
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.
Deviled Crab Omelets
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.