Let’s face it — hunting for specialty ingredients when you don’t live across from a Whole Foods (I miss you) can be a pretty tall order for a working professional with interests other than leading a strict paleo lifestyle or cultivating a following as a paleo food blogger (as evidenced by the frequency with which this working professional has managed to crank out posts). So for the 6th and (I suppose for now final) post of the paleo breakfast series, I thought I’d show some examples of how I typically throw together a hearty and satisfying paleo breakfast at home using whatever I’ve got on hand.
The formula for a delicious low-maintenance paleo breakfast is pretty simple and it goes like this:
- Any way you like — scrambled, fried, baked, whatever!
- Bacon and smoked salmon are my go-tos but sometimes I mix it up with fresh fish.
- I tend to go for “versatile” vegetables that are delicious both raw and cooked, such as cherry tomatoes.
- I also love leafy greens (which basically only means spinach here) because you can stir them into anything.
- And avocado, obviously.
With the above ingredients and 10-30 minutes of spare time, you can make variations on any of the following.
Baked eggs with pancetta, spinach & red peppers
Bacon, kale and mushroom frittata
And what I end up eating most mornings:
Dill scrambled eggs with bacon, avocado and a simple salad (with spinach, cherry tomatoes, lemon, and Ottolenghi salad seeds). Because who doesn’t love salad for breakfast?
Hope you enjoyed the series and see you for the next one! x