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Basic Paleo Breakfast – (fast and easy)

Posted on Feb 2, 2015 | 0 comments

Basic Paleo Breakfast – (fast and easy)

Basic Paleo Breakfast


 

Friends have asked me for examples of some Paleo Basic Breakfast ideas. They are new to paleo cooking and eating, and are wondering what to cook that is fast and easy.

 

Cooking paleo dishes doesn’t have to be difficult or time-consuming. It is easiest to start out with things that are familiar and make some slight changes to “paleo-tize” a dish you are already used to eating.

 

For a Basic Paleo Breakfast let’s use bacon and eggs as an example. Instead of frying eggs using a processed vegetable oil like corn, safflower or vegetable, (which are very high in omega 6 fatty acids), in paleo eating, we want to use oils which are lower in omega 6 and higher in omega 3 fatty acids:  Oils such as butter, ghee, beef tallow, duct fat, coconut oil and olive oil. I also use bacon crumbles from Costco, often in my cooking. They are convenient, save cooking time and give a big burst of flavor using only a couple of tablespoons. I am not one of those paleo eaters who can eat large amounts of any fat without gaining weight, so I keep my fat consumptions to about 2 tablespoons per day. Therefore, bacon crumbles give me flavor with less fat, and save me the time, mess and cost, of frying up bacon.

 

Please note;  yes, I know about the sugar and nitrite used in the Costco bacon crumbles. However, I am a pragmatic paleo eater. My thinking is, if that is the only chemical I ingest in my food all day long, then I am far ahead of the way I used to eat in my old life which was filled with processed food, chemicals, additives and preservatives. I do not have to eat “perfectly paleo”, I just intend to eat as close to it as I can manage, while still juggling a life, job, and family, and I invite you to do the same. Our daily goal should be to eat better than we did in our SAD (standard American diet) days.

 

For this Basic Paleo Breakfast, I choose to use chopped cilantro for my sautéed greens portion, because I love the taste, and I like the heavy metal detox power of cilantro. You can substitute chopped spinach, chard, collards, kale or salad greens for the cilantro.

 

I keep a bowl of potatoes which I roast on the weekend and store, chilled in the fridge, to use during the week in various dishes. These happened to be organic fingerlings, but you can use any organic potato you prefer. The only thing I would encourage you to do is cook them and cool them overnight before you use them in any dish. I refer to this as cooked in resistant starch fashion. This way, you gain all the resistant starch benefits to your health that so many paleo eaters are missing out on by avoiding eating potatoes.

 

If I want toast with breakfast, I eat my Paleo Seeded Bread which I bake weekly. I slice it, then freeze it so I can take slices out as I need them and pop them in the toaster.

 

Basic_Paleo_Breakfast


 

Basic Paleo BreakfastBasic_Paleo_Breakfast

  • Prep time:  5 minutes
  • Cook time: 8 minutes
  • Servings: 2

 

  • 2 tsp. bacon fat, duck fat, tallow, olive oil or paleo fat of choice
  • 4 TBS. fried bacon bits or bacon crumbles
  • 3/4 cup, cubed and peeled resistant starch chilled potatoes
  • 2 cups, chopped fresh cilantro or spinach, or any greens of choice
  • 4 eggs
  • salt and pepper to taste

 

(Payton’s Paleo 30 Day Challenge friendly)


1. In a large frying pan, saute the bacon crumbles, potatoes, and greens in your fat of choice until potatoes are warm and greens are wilted, about 4-5 minutes.

2. I use the same pan to cook the eggs and just push the greens mixture to the side of the pan to make room for the eggs. If you are doubling the recipe for more people, remove the greens from the pan, and cook the eggs in the fat which is left in the pan.

3. Crack the eggs into the pan and cover with a lid so the steam will cook the tops. After about a minute I take the lid off and pour about 2 tsp. of water, to the side of the eggs in the pan, then replace the lid. This makes a bit more steam to baste the tops of the eggs evenly; thus the cooking term “basted eggs”.

 

If you like your yolks runny, like I do, be careful not to over cook your eggs! It only takes about 4 minutes of covered cooking on medium, to get the whites to be solid, but still with soft runny yolks.

 

Serve the eggs atop the greens mixture with salt and pepper at the table with toasted Paleo Seeded Bread on the side.

 

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