Before I adopted a Paleo diet, I loved breakfast. Then I didn't, and now I do again.
The following recipes are two of the reasons why:

Soft Scrambled Eggs with Paleo Sandwich Bread Toast
Serves 2

I have been making scrambled eggs practically my whole life. I thought I made the very best (which to me means soft scrambled eggs) by cooking the eggs over a relatively high heat for no more than 30 seconds. Then, recently, I visited my very dear friend, Linda Dickey, and her scrambled eggs blew mine out of the water (or out of the pan, as it were). So, I'm giving you Linda's recipe here.

4 eggs, preferably organic cage free
1 TBS ghee or olive oil
Salt and pepper to taste

4 slices  toast, made from Paleo Sandwich Bread (see recipe, below)

1. Break 4 eggs into a bowl.
2. Whip with an immersion blender until eggs are frothy
3. Melt ghee (or pour olive oil) in non-stick frying pan over low flame.
4. Pour eggs into pan and keep flame low.
5. Stir eggs gently until soft curds form. This will take awhile, be patient.
6. Serve with Paleo toast spread with ghee.

Optional: You can serve this with a couple of slices of bacon. No-nitrate bacon is definitely Paleo BUT, save it for a special Sunday breakfast or for a delicious bacon, lettuce and avocado sandwich (on the Paleo toast from the following recipe). Add tomatoes to your sandwich, if they don't cause you distress. They're Paleo, but I don't tolerate them well, so even though I grew zillions of them in my garden this year, I didn't eat them. My husband ate them every night, and the rest we gave to friends and our local soup kitchen, so, all good.

But, back to bacon: My parents grew up in Orthodox Jewish homes. Although we didn't keep Kosher when I was growing up, we NEVER had pork in the house. But, we always had bacon in the refrigerator. I was in junior high before I learned that bacon came from a pig. Anyway, enjoy your bacon, but in moderation.

Paleo Sandwich Bread

I have baked many a loaf of Paleo bread. Some of them were good, some were so-so, and some of them I wouldn't even call bread. None of them came even close to being the bread that I dreamed about and missed so very much. Well, this one, from Paleoeffect.com, is not only the best Paleo bread I've ever had, but it holds its own with "real" bread. But, like other  baked goods, it's a once-in-awhile treat. Also, it's a rather expensive loaf (8 eggs!), so best saved for a special Sunday breakfast.

If you were a kid in the 1950's, you probably remember that iconic ad, circa 1956, for a maple-flavored oatmeal called Maypo. The animated ad featured an adorable little boy in an oversize cowboy hat whose dad was trying to get him to eat his oatmeal. The ad ended with the tag line, "I want my Maypo!" If you're feeling nostalgic, you can google I want my Maypo and watch it on YouTube. If you're feeling hungry, cook up the Maypo (maple chia porridge), below:

Cinnamon-Raisin variation:
Follow directions, above, but omit maple syrup. Add 1 tsp vanilla, 1 tsp ground cinnamon, and a small handful of raisins.

A word or two about sweeteners: maple syrup, honey, coconut/palm sugar and stevia are all acceptable on Paleo. Other sweeteners are not. The Paleo sweeteners are o.k. in moderation, because all of them with the exception of stevia have calories, and a calorie is a calorie, Paleo or not. In future posts, I will have recipes for baked goods and other yummy desserts. If you make a steady diet of them, despite the healthy ingredients, you will probably gain weight. So, again, all things in moderation.

Pesto
1. Combine all pesto ingredients except olive oil in food processor and pulse a few times to make a rough paste
2. With the motor running, pour the oil through the feed tube and process until the sauce is pureed. Pesto can be refrigerated for 3-4 days. It may darken a little, but this will not affect the flavor. To freeze, fill an ice cube tray with pesto and put in freezer. When frozen, put pesto cubes in a freezer bag and store in freezer until needed (round about January here in mid-coast Maine when I really need a taste of summer!).

Roasted Zucchini
1. Preheat oven to 425 degrees.
2. Arrange zucchini slices on baking sheet, sprinkle with salt, and drizzle with olive oil.
3. Roast for 5-7 minutes, or until golden brown. These keep, refrigerated, for several days and can be reheated in the microwave.

Fried Eggs
1. Melt ghee or heat olive oil in non-stick frying pan.
2. Carefully break eggs into frying pan
3. Continuously baste eggs with ghee or olive oil from the pan until done.

Assembly
Arrange four zucchini slices on a plate, top with eggs, then top with pesto. Add hot sauce if you like your eggs spicy.

    Congee is a classic Chinese breakfast porridge made with rice. Rice is a grain, so not Paleo. I've found that chia seeds make a healthy alternative. Here is the basic recipe with suggestions for variations:

1. Put coconut milk in a small pot and stir in seeds and salt. Let stand for at least 20 minutes.
2. Bring to a boil, stirring.
3. Add beaten egg by stirring with fork. Cook for 30 seconds, still stirring.
4. Top with ghee and serve.

Variations--After congee is cooked you can change it up by adding any of the followings:
Mint-walnut Pesto ( see recipe, above) or any pesto of your choice; or mushrooms and onions that have been sautéed in a little coconut oil or olive oil; or leftover cooked vegetables like spinach, kale or chard; or crumbled cooked bacon.