Breakfast. The most important meal of the day, or at least that is what we are told. It should be full of nutrients, to give you energy boost, and power you up, for the day. Lots of people will choose something sweet , to shoot the energy up, very quickly. Is it a good thing? Well, there is a large group of people that are convinced, that’s breakfast should have stuff that are actually good for you, not just empty sugar calories. I am quite sure, that is why we have the whole culture of extremely healthy and nutritious meal, on the begging of the day . well, in my childhood home, it was mainly sandwiches, scramble eggs, pancakes and waffles on Sundays. We all know how most breakfast looks, here in America. Danish, doughnuts, or highly sugary cereal, are still the most popular choice. There are as well Eggs Benedict, Avocado toast, granola and yogurt, or just fruit. But, did you ever wonder, how the breakfast looks in different places? As many countries, as many cultures, as many different idea, how the breakfast should like … So, the idea came to my mind, to focus today on breakfast , in many different places, on out lovely planet. Without any special preferences, just to see what’s interesting thing people putting on their plates on the morning… So, without any further ado… let us eat!
Croissant in France
made from buttery puff pastry, these flaky, golden, crescent-shaped pastries are traditionally without any feeling inside. When made properly, the light yellowish interior should be just the slightest bit elastic when pulled from the center. Best serve hot with butter or some fresh jam.
Kanapki in Poland
most traditional Polish breakfast. Usually open-faced sandwich, even thou stuff between 2 pieces of bread are also popular. Rye bread, Pumpernickel its Kaiser roll, it is a bread of most choices. Spread of butter or margarine , topped with fresh lettuce , tomato, cucumber , slice of ham or Canadian bacon, and slice of cheese . Also sliced hard-boiled eggs and Scallions, are popular option.
Gaufre in Belgium
Tasty and sweet-smelling waffles are the most famous Belgian culinary symbol. Made with two types of batter (thick or thin), the cakes are baked in a specially designed waffle iron , that is responsible for creating a unique checkered pattern on the top and bottom of each cake. Best served hot. Crispy, just made. Heaven.
English breakfast in United Kingdom
traditional British dish known as the full breakfast. It is available in the whole UK, maybe with few regional additions. First, combination of sausages and bacon. Second, baked beans and tomatoes. Third, a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. Optionally: black pudding, kidneys, mushrooms, and potatoes can be added. Beside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam.
Huevos rancheros in Mexico
traditional Mexican breakfast. The plate is build up from tortillas, eggs, beans, and meats. All is covered with a tomato-chili sauce or salsa. Originally a hearty meal served to farm employees in rural Mexico, nowadays the dish is a popular breakfast item in America.
Weißwürste in Germany
This famous white sausage quickly become the specialty, of the city of Munich. It was first created in 1857 by a butcher named Sepp Moser. The sausages itself is made of a mixture of pork, veal, and pork fat, seasoned with parsley, pepper, lemon, and salt. Traditionally, always served hot, accompanied by pretzels and, Bavarian sweet mustard ( the best one is – Händlmaier’s Hausmacher Senf). The sausage casing is not edible so, the sausages are often sliced along their length, and the casing is peeled off.
Danish pastry in Denmark
most common breakfast treat. It is made with laminated dough (process where the dough is repeatedly covered with butter and folded over itself). That results in the creation that is quite similar to puff pastry. The dough is shaped into different forms and filled with flavorful fillings like: fruit jams such as apple and raspberry, vanilla custard, and almond paste. Its highly regional treat, so there are many flavor and shape variations, based on that.
Pancakes with Maple Syrup in Canada
Pancakes , made with the traditional batter (flour, eggs, milk, and butter) has a similar appearance and flavor as the French crêpe but, is much different when it comes to size (2 to 4 inches – 5 to 10 cm) and thickness. The volume is created by the use of baking soda or nutritional yeast. They are served with the best Canadian Maple syrup.
Miso soup in Japan
traditional Japanese soy-based soup. It is made from a traditional stock (dashi), miso paste, and additional ingredients: seaweed or tofu. More than 70% of Japanese people consume the soup for breakfast.
Kitcha Fit fit in Ethiopia
typical Ethiopian breakfast. It can be made with injera flatbread, or with unleavened kitcha bread. Bread is torn into pieces, mixed with clarified spiced butter and berbere spices. Combined with onions, its other veggies, sometimes accompanied by a scoop of yogurt.
Kanelbulle in Sweden
famous pastry that is generously flavored with cinnamon. The dough consists of flour, milk, yeast, water, eggs, butter, and vanilla. Sugar is often kneaded into the dough or sprinkled on top of the baked roll. Cinnamon rolls are traditionally served for breakfast, and it is best to pair them with a hot cup of coffee. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day.
Magdalenas in Spain
Magdalenas are Spanish equivalent of a muffin. Sweet, light, and fluffy. Traditionally made with eggs, sugar, butter, flour, baking powder, milk, and lemon zest or vanilla extract. They are, extremally popular breakfast item, served with a cup of coffee.
Pequeno almoço in Mozambique
Sweet bread-cake and coffee. it literally translates to a small meal, which is a first meal of the day . Sweet bread, made from yeasted, enriched dough. Do not be fooled, it still a bread, but soft and sweet , just like a cake . Thickly sliced, fresh and warm, or slightly toasted, always served with a cup of coffee .
Pastizz in Malta
flaky pastry filled with peas, ricotta, anchovies, corned beef, or apples. The thin dough is stretched and rolled with layers of fat in between, which is used to achieve the typical flaky texture of the finished bake, shaped into diamonds or semicircles, then baked until golden brown.
Shakshuka in Israel
Such a delicious combination of eggs poached in a spicy tomato sauce. The dish is extremely easy to make. all you have to do, is to make tomato sauce ( with onions and peppers) , with lots of spices, and have it hot and bubbly on a frying pan ( the cast iron is the best in this case). Eggs are then added directly to bubbling sauce and poached until done. Sprinkled with parsley, before serving with pita or laffa bread.
Muesli in Switzerland
European version of granola . Mixture of oats , healthy seeds and nuts, raisins, and other dried fruits ( apricots, coconut, apples, prunes, pears etc.). The difference to granola is that the whole thing is not baked , to crisp up. After mixing all the ingredients , ready to eat. Served with some additional fresh fruits and berries, and milk.
Manakish in Lebanon
This dish is, hands down, the favorite Lebanese breakfast. Round, flat bread ,typically topped with olive oil and zaatar spice (sesame seeds, thyme, and sumac), and simply baked in the oven. That is the basic, and most popular version. Other can include additional toppings, like: cheese, minced lamb, spinach, or fried eggplants.
Avocado Toast in USA
extremally popular healthy breakfast . Slices of bread if your choice ( multigrain or sourdough is the best, in my opinion) toasted, and topped with mushed avocado. It can be as simple as this, even thou many version will add additional topping . Sliced smoked salmon, ham, tomatoes, goat cheese , and plenty more … the possibilities are endless…depends basically in your creativity and taste buds.
Banana Puff Puff in Somalia
delicious, deep fried banana dough balls . Crispy, hot, and rich in flavor. So easy to make . Make a batter of : flour, eggs, yeast, milk , nutmeg, mashed fresh bananas , sugar and punch of salt. Let it rise. Spoon the portion of mixture into hot oil. After the balls are crispy brown, they are ready to eat !
Salteñas in Bolivia
It is the name of the national dish of Bolivia, and the favorite breakfast item. Half-moon -shaped, pockets of sweet and spiced dough ( crushed seeds of the adobo bush, cumin, oregano, achiote spice). They are always baked in the oven and filled with meat (typically chicken or beef). The pastry itself, have unique taste and color ( thanks to the spices) , and the top part always have the characteristic braided design.
Irish breakfast in Ireland
power breakfast for hardworking people. Traditional breakfast meal of fried eggs, vegetables, potatoes, bacon, sausages, and both black and white puddings. All the components are fried in butter. The meal is always served with Irish soda or brown bread, a cup of tea, and a glass of orange juice on the side.
Fette biscottate in Italy
traditional Italian breakfast that must include cup of coffee with milk ( caffè latte), and cookie-like rusk hard bread. It is served with butter or fruit jams for spreading . Children are given softer cookies , with hot chocolate ( caffè d’orzo), plain milk, or hot milk with truly little coffee.
Pão de Deus in Portugal
Literally translated as the bread of God. Portuguese favorite breakfast is a soft brioche with a topping made of desiccated coconut and eggs. The dough itself, is traditionally flavored with lemon zest, rum, or vanilla. The buns are baked until the topping turns golden and crispy.
Kol böreği in Turkey
is a Turkish börek variety made with puff pastry that is shaped into a spiral. The pastry is filled with a variety of ingredients such as cheese, spinach, potatoes, or ground meat with pine nuts and currants.
Big pau in China
The largest in size variety of baozi, the famous Chinese steamed buns. Soft delicate bun and a delicious savory filling. The pastry is made with yeasted dough, that develops its characteristic springy texture when steamed. The filling is a mixture of minced meat (mainly pork or chicken), shiitake mushrooms, and green onions, all mixed with sauce (soy sauce, oyster sauce, and sesame oil). Some versions might include Chinese sausage, whit quarters of hard-boiled eggs.
Syrniki in Russia
The name comes from the Russian word for cheese, which is the basic ingredient of this dish. The variety of flavorings and additional ingredients depends on the region where Syrniki is prepared. The batter is made from Cottage cheese sweetened with sugar, with wheat or buckwheat flour and may also have apple and raisins. They are served with sour cream, and various sweet toppings like jam, fruit preserve or honey.
Torta in Philippines
Popular Filipino breakfast dish. Basically, an omelet filled with ground meat and vegetables ( diced potatoes, onions, bell peppers, and garlic) Savory and extremely satisfying. is usually served with rice. It is recommended to pair torta with banana ketchup.
Rizogalo in Greece
Greek-style rice pudding immensely popular as a breakfast dish . Rice and milk, slowly cooked and stirred until they transform into a thick, almost custard consistency. Then it is often enriched with citrus or vanilla. Occasionally thickened with egg yolks or cornstarch. It can be eaten still warm or chilled. Always served with a sprinkle of cinnamon.
Mofo Gasy in Madagascar
one of the most accessible and popular street food in Madagascar. Circular shaped bread made from a batter of sweetened rice flour, and coconut milk. Cooked over charcoal in greased molds. It is traditionally served for breakfast and paired with a cup of coffee.
Vegemite on Toast in Australia
authentic Australian breakfast food. People either love it or hate it. Vegemite was created in 1922. It is basically a spread made from leftover brewers’ yeast extract, spices, and vegetable additives. It is thick, gluey, and dense ( similar to peanut butter), its color is dark red to brown, almost black. Vegemite is extremely salty. For the dish to be ready you must toast slices of white bread. Butter is generously smeared on the hot toast (which allows the butter to melt) , and then comes the star. It is not recommended to spread Vegemite in large amounts, because of its potent and salty flavor.
Pão de Queijo in Brazil
Literally translated to cheese bread. Invented by Africans, lining in Brazil during Slavery. On the beginning was made only with cassava flour, but in 19th century, cheese and milk started to be added to the starchy balls, and Pão de queijo was created. Today, Pão de queijo it is an immensely popular Brazilian snack or breakfast food.
Idli in India
traditional Indian, savory cake that is a found throughout the country. Immensely popular breakfast dish. Made with a batter of fermented lentils and rice, then steamed. Commonly served hot and eaten on their own. It can be dipped into sambar or chutneys, or seasoned with numerous spices
Bagel with cream cheese and Lox in USA
round crisp bagel ( of any flavor) is one of the favorite breakfast in America, and especially in New York City. Toasted hot bagel, topped with obligatory smear of cream cheese ( any savory flavor will do), smoked salmon, red onion, and capers. Delicious!
Rice and Peanut Porridge in Gambia
one of the most traditional dishes eastern for breakfast in Gambia . Rice porridge cooked with addition of crushed peanuts. Thick, nutritious, and delicious meal, to start the day. Often served with cooked or fresh bananas, or red beans .
Mandazi in Kenya
African coconut doughnut. Triangle shaped, made with sweet yeast dough, coconut milk and coconut flakes. Deep fry until deep golden brown and dusted with powdered sugar. Best served hot.
Tamagoyaki in Japan
Japanese omelet made by using a unique cooking method. Untraditional square pan is needed. The eggs are folded ( rolled up ) into themselves until they are fully cooked. The omelet has no additional fillings. It is seasoned with sugar, mirin, and soy sauce. Cut into thick slices, with all the layers clearly visible.
Mohinga in Myanmar
The unofficial national dish of Burma. Breakfast dish , that’s basically fish and rice noodle soup. Mohinga it is often enriched with a variety of different ingredients , depending on the region ( hard-boiled eggs, cilantro, fresh vegetables , fish, or meat ). They are added directly into the soup or used as garnish.
Appelflap in Netherlands
A traditional Dutch breakfast pastry. Sweet pastry dough, filled with apples, raisins, sugar, and cinnamon. Traditionally sprinkled on top with granulated sugar. It is traditionally eaten hot, with coffee or tea.
Kippers in Isle of Man
traditional British breakfast dish. Whole herring is halved, gutted, seasoned with salt, and cold-smoked over woodchips. Traditionally, kippers are eaten on toasted bread with butter for breakfast, but the fish can also be added to sauces, quiches, and omelets. Today, most of the kipper-makers are in the Isle of Man, where curer families have been a part of the industry since the 19th century.
Cinnamon Rolls in USA
An American variation, of cinnamon buns, known all over the world. Rolled sheet of yeasted dough. The layer of cinnamon and sugar mixture (and sometimes raisins) is sprinkled over a thin layer of butter. The dough is then rolled, cut into individual thick snail looking buns, and baked. Traditionally served hot, topped with sweet cream cheese icing.
Attiéké in Ivory Coast
traditional Ivorian breakfast dish. Made of fermented and ground cassava roots. It comes by general tradition with sliced onions, tomatoes, grilled chicken, or fried fish.
*Fun fact: it is traditionally and exclusively prepared by women.
Mishmash in Bulgaria
Literally translate as a mixture of many different things, together in one pot. This dish is prepared with eggs and large variety of vegetables such as: tomatoes, peppers, and onions. Often with an addition of Bulgarian white cheese. Mishmash is typically served together with crispy slices of bread or toast.
Apfelradln in Austria
Sweet breakfast made from fried dough. Simple batter, that is made with eggs, flour, and milk. In some variations also include a small amount of various alcoholic drinks in the batter – beer, white wine, brandy, or rum. And the star of the dish? A humble apple. Peeled, cored, and sliced. Submerged in the batter, and deep fried until crispy and golden brown. Sprinkled with powder sugar, and ready to eat. Hot and delicious.
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