How the South Does Breakfast

Buckwheat cakes with blueberries at the Pankcake Shop in Hot Springs, Arkansas.

The Pancake Shop in Hot Springs, Arkansas.

Fried quail with cornbread waffles and cane syrup at Southern Soul Barbeque in St. Simons Island, Georgia.

A chicken biscuit for the road from Sunrise Biscuit Kitchen in Chapel Hill, North Carolina.

Sunrise Biscuit Kitchen manager Randy Owen with a fresh order in Chapel Hill, North Carolina.

Bagels with lox, schmear, salmon roe, cucumber, and chives at the General Muir in Atlanta, Georgia.

The General Muir’s sunny dining room.

The General Muir’s Maven, a platter of bagels, schmear, rosy lox and smoked sable, both cured in house, as well as nova and salmon salad.

Oxford, Mississippi’s Big Bad Breakfast Plate.

Working the register at Counter Cafe in Austin, Texas.

Austin’s Counter Cafe.

The Pylon at Big Bad Breakfast in Oxford, Mississippi.

Inside chef John Currence’s Big Bad Breakfast.

The “boozy brunch” at Birch & Barley in Washington, D.C.

Bacon-topped doughnuts at Mojo Donuts in Pembroke Pines, Florida.

An assortment of doughnuts at Mojo Donuts.

Glazed treats at Mojo Donuts.

Dining alfresco at the colorful El Camino in Louisville, Kentucky.

Calvin Chapman with a delivery at Soniat House in New Orleans, Louisiana.

The Soniat House’s iconic continental breakfast.