Breakfast where does the word come from - Word и Excel - помощь в работе с программами

Full English breakfast is one of the most famous breakfast dishes which consists of bacon, fried egg, sausage, mushrooms, baked beans, toast, and grilled tomatoes.

Breakfast is the first meal of the day usually eaten in the morning.^[1] The word in English refers to breaking the fasting period of the previous night.^[2] Various «typical» or «traditional» breakfast menus exist, with food choices varying by regions and traditions worldwide.

History[edit]

The English word «dinner» (from Old French disner) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day.^[3] The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that «breakfast» came into use in written English as a calque of dinner to describe a morning meal:^[2]^: 6 literally a breaking of the fasting period of the night just ended. In Old English the term had been morgenmete, literally «morning food».^[4]

Ancient breakfast[edit]

Ancient Egypt[edit]

In Ancient Egypt, peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs.^[5]

The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from fava beans, possibly the ancestor of today’s ful medames), baladi bread, made from emmer wheat, and falafel, and a mixture of fava beans with onions, garlic, parsley and coriander.^[6]

Ancient Greece[edit]

In Greek literature, there are numerous mentions of ariston, a meal taken not long after sunrise. The Iliad notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion.^[7] The opening prose of the 16th book of the Odyssey mentions breakfast as the meal being prepared in the morning before attending to one’s chores.^[8] Eventually ariston was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning.^[7] Akratisma (ἀκρατισμός, akratismos) consisted of barley bread dipped in wine (ἄκρατος, akratos), sometimes complemented by figs or olives.^[9] They also made pancakes called tēganitēs (τηγανίτης), tagēnitēs (ταγηνίτης).^[10] or tagēnias (ταγηνίας),^[11] all words deriving from tagēnon (τάγηνον), meaning «frying pan».^[12] The earliest attested references on tagēnias are in the works of the 5th century BC poets Cratinus^[13] and Magnes.^[14]^[15]^[16] Another kind of pancake was staititēs (σταιτίτης), from staitinos (σταίτινος), «of flour or dough of spelt»,^[17] derived itself from stais (σταῖς), «flour of spelt».^[18] Athenaeus in his Deipnosophistae mentions staititas topped with honey, sesame and cheese.^[19]^[20]^[21]

Ancient Rome[edit]

Romans called breakfast ientaculum. It was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before.^[22] They also drank wine-based drinks such as mulsum, a mixture of wine, honey, and aromatic spices.^[23] 1st century Latin poet Martial said that ientaculum was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal.^[24]

Roman soldiers woke up to a breakfast of pulmentus, porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water.^[25]

Middle Ages (500–1500)[edit]

Europe[edit]

A medieval baker with his apprentice. As seen in the illustration, round loaves were among the most common.

In the European Middle Ages, breakfast was not usually considered a necessary and important meal, and was practically nonexistent during the earlier medieval period. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages.

Breakfast in some times and places was solely granted to children, the elderly, the sick, and to working men. Anyone else did not speak of or partake in eating in the morning. Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning’s labor, or was too weak to make it to the large, midday dinner.^[26]

In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese. Morning meals would not include any meat, and would likely include 0.4 imperial gallons (1.8 L) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.^[27]

By the 15th century, breakfast in western Europe often included meat.^[2] By this time, noble men were seen to indulge in breakfast, making it more of a common practice, and by the early 16th century, recorded expenses for breakfast became customary. Breakfast in eastern Europe remained mostly the same as the modern day: a «continental breakfast». The 16th century introduction of caffeinated beverages into the European diet was also an addition to breakfast, believed that coffee and tea aid the body in «evacuation of superfluities».^[2]

Modern breakfast (1500–present)[edit]

Africa[edit]

Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features milk, curd and whey products. A type of porridge is most commonly eaten. In the book The Bible cyclopædia (et al.) published in 1843, it was documented that during this time in the Arab world, Bedouins often utilized locusts mixed with butter for breakfast, spreading the mixture on unleavened bread.^[28]

Egypt[edit]

In the book The Bible cyclopædia (et al.) published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with the smoking of a pipe, and did not eat breakfast until noon.^[29] At this time, it was documented that Egyptian breakfast foods included bread, cheese, eggs, butter, curds, clotted cream and stewed beans.^[29] In addition, fava beans are an established national breakfast dish.^[30]

Asia[edit]

Middle East[edit]

In the Middle East region of Asia, Iftar refers to the evening meal when Muslims break their sawm (fast) during the Islamic month of Ramadan. Iftar is one of the religious observances of Ramadan, and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with suhoor, an Islamic term referring to the meal consumed early in the morning by Muslims before sawm during daylight hours. The meal is eaten before fajr (dawn).^[31]

Israel[edit]

Japan[edit]

In Japan, it is common to eat miso soup and rice porridge for breakfast.^[32]

Lebanon[edit]

In the book The Bible cyclopædia (et al.) it was documented that c. 1843, poor Lebanese people would consume raw leeks with bread for breakfast.^[33]

Europe[edit]

Austria[edit]

The croissant appears to have originated in Vienna, Austria, in 1683.^[34]^[35]

France[edit]

French breakfasts are often similar to the continental breakfast.^[36] French breakfast pastries include apple turnovers, brioche, croissant^[37] and pain au chocolat.^[38] Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875.^[37]

Netherlands[edit]

Breakfast usually consists of bread with a wide variety of cold cuts, cheeses and sweet toppings; such as hagelslag, vlokken, muisjes, gestampte muisjes [nl], chocolate spread, treacle (a thick, dark brown sugar syrup called stroop), apple butter and peanut butter.

The word waffle derives from the Dutch word wafel, which itself derives from the Middle Dutch wafele,^[39] and is likely the origin of the food as it is known today.^[40]

United Kingdom[edit]

In the early 16th century, some physicians warned against eating breakfast, because they said it was not healthy to eat before a prior meal was digested.^[41] By the 1550s, however, there were multiple sources that claimed breakfast was an important meal. For example, in 1551, Thomas Wingfield stated that breakfast was essential. In 1589, Thomas Cogan stated that it was unhealthy to miss breakfast in the morning. He was one of the first to claim that it was healthy for those who were not young, ill or elders to eat breakfast.^[42]

The full breakfast is a staple of British cuisine, and typically consists of bacon, sausages and eggs, often served with a variety of side dishes and a beverage such as coffee or tea. Prior to 1600, breakfast in Great Britain typically included bread, cold meat or fish, and ale.^[43] Tea, chocolate and coffee were introduced to Great Britain in the mid-1600s, and in the 1700s coffee and chocolate were adopted as breakfast drinks by the fashionable.^[43] Tea eventually became more popular than chocolate as a breakfast drink.^[43]

North America[edit]

The first groups known to have produced maple syrup and maple sugar were indigenous peoples living in the northeastern part of North America. According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region.^[44]^[45]

Canada[edit]

While it has been a source of controversy where the lumberjack breakfast came from, the most cited source is that the lumberjack breakfast was first served in a Vancouver hotel, in 1870. The breakfast consisted of eggs, assorted fried pork strips, and flapjacks. It is said by Anita Stewart that the tradition of hearty cooking developed because of men needing the energy for manual labor.^[46]

Mexico[edit]

A typical Aztec breakfast often included corn porridge with honey and chillies, or tortillas with beans and salsa.^[47]

Chilaquiles are a staple breakfast dish that dates back to the times of the Aztecs; they consist of tortilla chips (locally known as «totopos») slathered in salsa and usually come with a side of refried beans. Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, crema, diced onion, or chopped cilantro (coriander) leaves.^[48] Eggs are also a staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include huevos rancheros and «huevos con tortilla», which are scrambled eggs fried alongside pieces of corn tortillas.

Breakfast cereals are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast.^[49]

United States[edit]

In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands.^[50] Later pioneers consumed largely cornmeal-based breakfasts, and would also consume meals such as oatmeal for dinner and lunch.^[51] Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers.^[51] Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes.^[51]^[52] After the American Civil War, it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true breakfast sandwich recipe was published in a cookbook.^[53]
Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener.^[54] Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed.^[55] The reason for this movement towards cold breakfast cereals was inspired by the Jacksonian-era Clean Living Movement (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee was too indulgent.^[56] The first prepared cold breakfast cereal marketed to American consumers was created by Dr. John Harvey Kellogg, who introduced it in 1878 and named it granola.^[57] The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.^[57]

Canned fruit juice became prominent as a breakfast beverage after the discovery of vitamins.^[58] C. 1900, orange juice as a breakfast beverage was a new concept.^[57] The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies.^[59] Additionally, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.^[55]

Effect on health[edit]

While breakfast is commonly referred to as «the most important meal of the day»,^[60]^[61] some contest the positive implications of its «most important» status.^[62]

Scientific findings[edit]

Some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome.^[63]

Memory was found to be adversely affected in subjects of a study who had not eaten their breakfast (q.v. also Studies using mice under this heading). Intelligence was not affected.^[64] Children aged within 8 and 11 years were found to have differing brainwave; EEG activity states, causative to breakfast consumption. Non-breakfasting children were observed to have higher activity of upper and lower theta wave, alpha wave, and delta wave, which indicated a causative relationship of breakfast consumption to memory function in the subjects.^[65]

A review of 47 studies associating breakfast to (i) nutrition, (ii) body weight and (iii) academic performance found amongst those who had eaten breakfast: (i) better nutrition profiles, many studies found less weight (ii) irrespective of greater calorific consumption per day, although a number did not find this correlation, (iii) studies suggested a possible link to better academic performance in the breakfast eating groups (q.v. Benton and Parker 1998, under this heading).^[66]

The influence of breakfast on managing body weight is unclear.^[67]^[68]

Study using mice[edit]

The expression of hippocampal genes that mediate the function or non function of memory was affected to the detriment in mouse subjects not having consumed breakfast for a consistent time.^[69]

Healthy choice[edit]

Present professional opinion is largely in favor of eating breakfast,^[60] but skipping breakfast might be better than eating unhealthy foods.^[70]^[71]

Gallery[edit]

Bacon and eggs on toast
Tropical style breakfast, Thailand
A breakfast consisting of a novelty-stamped waffle, cantaloupe melon slices, grapes, and butter
Indian poori with accompaniments
Cornflakes with milk breakfast
Salad breakfast
A cup of coffee and a chocolate pastry as a quick breakfast

References[edit]

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What do British people usually eat for breakfast?

A traditional full English breakfast includes bacon (traditionally back bacon), fried, boiled eggs or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or buttered toast and sausages (also called «bangers»).

For the British, Sunday lunch is an obligatory family tradition; it is customary to eat baked meat, vegetables and potatoes, and pudding. Horseradish is served with beef, apple sauce for pork, mint sauce for lamb. Be sure to serve gravy gravy, which is prepared on the basis of juice from frying meat.

What do the British love about food?

For dinner in the United Kingdom, mashed vegetable soups (such as tomato) are preferred, accompanied by a slice of bread and butter. As for the second courses, the British love beef tenderloin steaks, different roasting options, with potatoes or vegetables as a side dish. Sauces are hardly ever used in English cuisine.

What is usually eaten in England?

The main products are considered to be fish, meat, potatoes, vegetables and cereals. Almost all types of meat are consumed: beef, veal, lamb, pork. In this case, sauce, potatoes and / or vegetable salad must be served as a side dish.

What do English people usually eat?

The British eat a lot of meat: beef, veal, lamb, lean pork in its natural form. Roast beef, steak are favorite national dishes. Meat is served with various sauces, marinades, most often tomato sauce and pickles, as a side dish — potatoes or vegetables.

What do aristocrats eat for breakfast?

Angelina Jolie

Fried eggs with tomatoes and turkey
Fried eggs with croutons and sun-dried tomatoes
Hot sandwich with mozzarella, spinach and pesto sauce
Tart with almond cream and peaches
Burger with chicken and light salad
Sandwich with steak, tomato and avocado
Diet pancakes with maple syrup

What do Spaniards eat for breakfast?

TOP 5 dishes that Spaniards eat for breakfast

Churros — the Spanish favorite biscuits The most famous breakfast ingredient in Spain is the cinnamon churros choux pastry. …
Cupcake «Magdalena» >>> Car rental in Europe. …
Sweet buns Ensaimadas. …
Torrijas …
Pan con tomate — bread with tomatoes

What do Germans eat for breakfast?

German words for food

The classic German breakfast includes many different types of bread and rolls. The Germans eat them with cheese, sausage, and also with «Aufstrich».
With this word, the Germans can call both curd or cream cheese, and hummus or even jam.
By the way, another word from breakfast is jam.

What do people eat for lunch?

For lunch, be sure to eat soup and second, drink tea or juice. In the evening, the whole family dines at home. For dinner there is usually one hot dish, and again they drink tea. In big cities, in recent years, more and more people have started going to dine in cafes or inexpensive restaurants.

What do the British often put in tea?

Toasts, sandwiches, biscuits, cakes and macaroons — this is perhaps the main list of what is served in England for tea guests. … Basically, it is only added to green teas. If the British drink tea with lemon, then they put it in a cup first and only then put sugar and add the drink itself.

What do the English call lunch?

Second breakfast is a meal in the UK and Ireland, similar to afternoon tea, but consumed in the morning. It is generally less dense than brunch and can consist of a cake or biscuit with a cup of coffee or tea. The English name elevenses came about because, as a rule, it is taken around 11 o’clock in the morning.

What is worth trying in England?

10 dishes to try in England

Fish and Chips …
Steak and kidney pudding …
Melton Mowbray pork pie …
Toad in the hole / Sausage Toad …
Kedgeree …
Oxtail soup

What is the most popular food in the UK?

Therefore, we present you the top 10 most popular British dishes.

Fish and Chips
Smoked herring (Kippers) …
Dried mutton (Reestit mutton) …
Yorkshire pudding …
Custard tart …
Kedgeree …
Pork pie …
Bakewell Tart …

What to eat in London?

Classic British cuisine

Full English breakfast. …
Shepherd’s pie or cottage pie. …
Roast beef. …
Steak and kidney pudding. …
Fish and chips, aka fish and chips. …
Scotch eggs.

Источник

On the hunt for the best breakfast in the world? Discover 40 culturally unique breakfast traditions from North America to South Asia and everywhere in between.

What we choose to eat for the first meal of the day can say a lot about our culture and customs. Whether it’s an extravagant spread you go to bed the night before dreaming about, or a simple, nutritious snack to fuel your day, each of these breakfast traditions is steeped in history and meaning.

Here are 40-plus of the most unique breakfast traditions around the world that are worth waking up early for.

Please note: This post contains affiliate links, meaning I may earn a commission if you make a purchase by clicking a link (at no extra cost to you). Learn more.

My idea of the best breakfast in the world…

Avocado on Toast in Australia

Breakfast in Australia.

In a league of its own – and also because it doesn’t fit neatly into any continent category – let’s start with the traditional breakfast I grew up with: Avocado on toast.

Avo on toast is a classic Australian brekkie and although you’re likely to associate it with trendy Melbourne’s cafe culture, it’s actually thought to have originated in my home city, Brisbane, where it appeared as early as 1929. In the 1990s celebrity chef Bill Granger put it on his Sydney cafe menu and avo on toast shot to breakfast stardom.

This breakfast staple is urban Australia on a plate: Simple, tasty and easy to eat, with fresh produce at its heart. Avo is the hero of this dish – all that’s needed is a squeeze of lemon juice and a pinch of sea salt to bring out the flavour.

Sliced or lightly mashed and served atop sourdough, it’s perfection. Other ‘fancy’ cafe versions pair the avo with feta or goat’s cheese, or turn the ensemble into a more substantial meal with the addition of a poached egg.

Where to try it: Felix for Goodness, a cute little cafe tucked away on Burnett Lane in the Brisbane CBD, because it embodies our idea of laneway culture and serves scrumptious avocados sourced from Queensland farmers.

Breakfast traditions in the Americas

All-American Breakfast in the United States

Breakfast in the USA.

The ultimate in morning indulgences, breakfast in the US brings together elements from a range of different food cultures around the globe, fries them and smothers them in salt or syrup. There’s no one single ‘North American breakfast’, rather an All-American Breakfast captures a huge range of dishes arranged in different combinations depending on the region and the occasion.

Before the days of cereal and pop tarts, the first meal of the day was eaten together around the breakfast table (and still is in many households). A classic American breakfast resembles an English breakfast in some ways, and might include eggs, bacon, ham, sausages or steak and potatoes (hash browns for instance) served with toast, sweet baked goods such as muffins, black coffee and fruit juice on the side.

Researchers believe pancakes and waffles became mainstays of the breakfast table because they’re faster to prepare compared with bread. Interestingly, a preference for orange juice is linked to the Spanish flu epidemic and probably became part of the breakfast spread in the 1920s because of its health benefits.

Where to try it: If you find yourself in New York, go for a classic such as Buvette in the West Village, because it takes the idea of a North American breakfast to a whole new level.

Calentado in Colombia

Bandeja Paisa Calentado for breakfast in Colombia.

Unsurprising for a nation as culturally and ethnically diverse as Colombia, there are myriad breakfast traditions around the country. Calentado, a popular breakfast dish, stands out for two reasons: Firstly, it embodies the concept of zero food waste, and secondly, it plays perfectly to the conventional wisdom that everything tastes better the next day.

Calentado is essentially yesterday’s leftovers re-fried and served with fresh eggs and Arepas (cornmeal cakes). The exact composition varies depending on what you ate for lunch/dinner the previous day, but it might typically include chorizo, white rice and pinto beans finished with fried eggs and avocado.

In coffee country and rural Colombia, Calentado is sustenance for a hard day’s graft. In Medellin and Bogota, it’s exactly the kind of calorie-dense meal you need to take on the steep streets.

Where to try it: The Calentado at Desayunadero La 10 in Medellin’s trendy Zona Rosa neighbourhood is the stuff of legend. Be sure to take your breakfast in the leafy courtyard.

Pan con Chicharrón in Peru

Breakfast in Peru.

The reputation of Peruvian cuisine around the world is growing fast. Blending historic traditions and homegrown ingredients with a diverse range of influences from different cultures over the centuries, there are so many delicious dishes to try! One classic is Pan con Chicharrón, traditionally eaten for breakfast.

Pan con Chicharrón is a sandwich made with fried pork belly and sweet potato rounded off with Salsa Criolla, a spicy onion relish. Its origins date back to the days of Spanish rule, when pigs were first introduced to the country. Pork fat was used as a frying agent, and chefs soon discovered that the meaty belly pieces cooked this way were incredibly tasty.

Variations of the dish have evolved over time. In particular, Chinese cuisine has had a major influence on Peruvian food, reflected in the many fusion ‘Chifa’ restaurants around the country. Pan con Chicharrón made with Chinese spices is extremely popular.

Lima, the lively capital city, is the epicentre of the country’s culinary culture and the ideal place to eat Pan con Chicharrón when visiting Peru. Sometimes you will find vendors selling it in markets and streets around the historic centre, which makes for an authentic experience.

Where to try it: For a delicious version with Chinese spices, give El Chinito Sanguchería a try. These guys have been making it for over six decades! It’s about a 20-minute walk from Lima’s Plaza de Armas, but worth it for the perfect Peruvian breakfast.

Eaten by Alex from Career Gappers

Chilaquiles in Mexico

Breakfast in Mexico.

Not only are Chilaquiles a delicious breakfast, they’re one of the oldest and best-loved Mexican dishes, dating back to Aztec times.

The name of the dish in Nahuatl language (the Aztec language that predates Spanish) translates to ‘chillies and greens’. The modern day version of Chilaquiles can either be green or red and is printed on menus as Chilaquiles Verde or Chilaquiles Roja.

The dish is a great way to use up leftover tortillas. They’re cut up and fried then smothered in red or green salsa and topped with Crema (a fresh cream that’s neither sweetened nor soured), a fried egg, onions and queso fresco cheese (a crumbly variety with a mild flavour). Depending on the region of Mexico or family recipe, you may also find refried beans, chicken or avocado added to the mix.

Chilaquiles are traditionally a breakfast or brunch dish. Although they were once just served in local homes, they’re now served everywhere from hipster cafes to upmarket restaurants. Everyone loves Chilaquiles!

Where to try it: Chilakillers in Mexico City, because there are so many varieties and toppings to choose from.

Eaten by Rose from Where Goes Rose

Gallo Pinto in Nicaragua

Breakfast in Nicaragua.

Food in Nicaragua is plain, earthy and quite comforting. One of the staples you’ll always find to accompany your meal is Gallo Pinto, a dish of rice and beans whose role resembles that of bread in Europe or plain rice in Asia.

A typical Nicaraguan breakfast consists of eggs, Queso (a plain mild cheese), Gallo Pinto, a corn tortilla, a fresh juice and a coffee, of which Nicaragua is a producer. Sometimes Maduros, ripe plantain slowly cooked with sugar and oil or butter, is added.

Gallo Pinto is a national dish of both Nicaragua and Costa Rica, who each claim the recipe. According to Costa Rica, the dish came about in a suburb of San Jose in the 1930s. Nicaraguans on the other hand believe the dish was brought there by African slaves from the Caribbean.

Either way, you’ll often hear locals say this is their favourite food – because it’s what they have most often and what they are accustomed to.

Where to try it: All eateries in Nicaragua serve Gallo Pinto for breakfast. If you have a chance to opt for a homestay, this is your best bet for a delicious and authentic version of the dish.

Eaten by Claudia from My Adventures Across The World

Desayuno Típico in Costa Rica

Breakfast in Costa Rica. Photo: Paradise Catchers.

A traditional breakfast in Costa Rica consists of Gallo Pinto accompanied by sides such as eggs, cheese and plantains. Gallo Pinto is a mixture of cooked white rice and slow cooked beans. Either black beans or red beans can be used for the Pinto recipe.

The dish is typically flavoured with a local condiment called Salsa Lizano and often garnished with pepper and coriander. Put together, this healthy and hearty meal is referred to as Desayuno Típico, meaning typical breakfast, and is always accompanied by a cup of coffee.

There is a never-ending debate about the origins of Gallo Pinto. Both Costa Rica and Nicaragua claim that the dish originated from their respective land and later spread beyond the border. Although there is no conclusive evidence, many people relate the red beans variant with Nicaragua and the black bean variant with Costa Rica.

From local mom-and-pop restaurants to high-end hotels, Gallo Pinto is widely available across the country. In the Central Valley, the texture of rice is more wet compared to that in the northern part of the country.

Where to try it: A popular breakfast spot in the capital, San Jose, is Soda Tapia near Parque La Sabana. Many locals like to do a morning running or workout session at the park followed by a filling breakfast.

Eaten by Pubali & Indranil from Paradise Catchers

Facturas in Argentina

Breakfast in Argentina. Photo: Sol Salute.

Argentina, as a whole, isn’t a morning person. The country tends to wake lazily and ease into the day with a light breakfast. As with most traditional things to eat in Argentina, the European influence is obvious. Strong coffee and pastries are the most common breakfasts here, borrowed heavily from their Italian and Spanish immigrants of the early 20th century.

Of course, things evolved and pastries, called facturas, have a strong local twist. Like most things in Argentina, even pastries make a political statement.

Among the many immigrants to Argentina were many anarchist and communist bakers. These rebellious bakers expressed their subservient views through their work. They named their Facturas after religious and military symbols. There are Vigilantes (named after the guards), Suspiro de Monja (nun’s sigh), and for a particularly cheeky one, Bolas de Fraile, or the friar’s balls.

Facturas vary by whether they’re made of butter or lard and their fillings, always dulce de leche, quince paste, cream, or sweet potato. For example, Cañoncitos (little canons) are tubes of dough filled with dulce de leche.

To have breakfast like a local in Argentina, order your coffee with an anarchist pastry, open the news, and plan your next protest.

Where to try it: Las Violetas Cafe in Buenos Aires, because it’s a classic European-style cafe serving some of the best Facturas in town.

Eaten by Erin from Sol Salute

Café Con Leche y Pan Tostado in Cuba

Breakfast in Cuba.

A food tour can be the perfect introduction to breakfast culture. This is true in Cuba, where many tours begin with a traditional Cuban breakfast of Café con Leche (coffee with milk) and Pan Tostado (toasted bread).

After its universal acceptance grew in Spain, café con leche spread to other Spanish-speaking countries. The Cuban variety uses a dark roast with the brands Café Bustelo and Café La Llave being economical and popular choices.

Variations of café con leche abound, but the traditional recipe uses equal parts steamed milk and freshly brewed espresso. This ratio differentiates café con leche from cappuccino that is typically a 1:2 ratio of coffee and foamed milk, and lattes that are a 1:3 ratio.

Some café con leche connoisseurs assert that the traditional recipe uses evaporated milk. Others insist on using whole milk. The espresso, without sugar, may be served alongside a cup of hot or steamed milk with sugar on the side. This allows for the espresso to be poured to the desired strength into the cup of hot milk and then stirred with or without sugar. Or a cup of frothy café con leche may appear with the espresso and milk already mixed.

Cuban bread is usually made in long, baguette-like loaves similar to French bread. The all-white flour is mixed with lard or vegetable shortening to produce a heavier flavour, then the bread is toasted or grilled and served with butter. It can be dipped into the coffee or enjoyed on the side, warm and freshly buttered.

Where to try it: Mojito-Mojito in the heart of Old Havana, because it’s a first stop on Food Tours Havana and the restaurant enjoys a convincing five-star rating on TripAdvisor.

Eaten by Anne from Packing Light Travel

Breakfast around the world: Traditions in Europe

Full English Breakfast in England

Breakfast in the UK. Photo: Pack The Suitcases.

Also known as a fry-up, the Full English Breakfast is instantly recognisable and a big part of English food culture. Winston Churchill even ate one every day!

The Full English Breakfast dates back to the 13th century, when it was reserved for the upper classes, but it later became very popular in ‘greasy spoons’ (cheap cafes in industrial areas serving hearty food to workers). Today it’s a tasty tradition in cafes and homes all over England.

A Full English Breakfast consists of fried eggs, black pudding, sausages, baked beans, bacon, tomatoes and mushrooms, with fried bread or buttered toast on the side. Optional extras include bubble and squeak or a hash brown. And it’s got to be washed down with an English breakfast tea, naturally. This should be served in the ‘builder’s tea’ style: very strong and in a big mug.

The other countries in the UK and Ireland have their own versions, but there can also be regional variants within England. Everyone has their own way of doing it and this can provoke fierce debate about whose breakfast is best! But most will agree that a) it’s best enjoyed on a lazy Sunday morning, and b) that it’ll cure any hangover. Try it for yourself!

Where to try it: The Koffee Pot, a cafe in Manchester, does one of the best English fry-ups in the country. They also have great vegetarian and vegan options, so anyone can enjoy it.

Eaten by Caroline from Pack The Suitcases

Full Irish breakfast in Ireland

Breakfast in Ireland.

Like the rest of the British Isles, Ireland is renowned for its Full Breakfast. Containing up to 1,300 calories, it’s certainly not the healthiest breakfast but is filling enough that you probably won’t need lunch. There’s no better meal to start your morning, especially if you have an adventure ahead such as a road trip on the Wild Atlantic Way.

The Full Irish Breakfast dates back to the 14th century and was considered a luxury. Later on, during the Industrial Revolution, it slowly became more and more available to the masses and was designed to provide enough energy to farmers and workers to keep them full throughout the day.

Another name for the Irish Breakfast is the Fry-Up, as everything can be made in one pan. In Northern Ireland, the Irish Breakfast is called the Ulster Fry.

A typical Irish breakfast includes bacon, baked beans, pork sausages, fried eggs, buttered toast (soda bread), white pudding, black pudding, fried tomatoes, and mushrooms. Sometimes you can also get Boxty, which is a fried potato pancake. In the north, you can even find smoked salmon on the side.

A true Irish breakfast will have all ingredients in pairs, runny fried eggs, and will be served with tea.

Where to try it: Try the Full Irish Breakfast at Gerry’s Coffee Shop in Dublin because it’s affordable, authentic, and feels like it’s a local’s go-to breakfast spot.

Eaten by Antoine & Marielle from Offbeat Escapades

Croissants in France

Breakfast in France.

When you think of French foods and snacks, Croissants most likely come to mind first. These delicious, buttery pastries come in different sizes and sometimes even have a sweet filling – although the traditional ones are usually plain.

Contrary to popular belief, a chocolate croissant is actually not a proper croissant and goes by the name Pain au Chocolat in France, which translates to ‘chocolate bread’. However, both regular croissants as well as pain au chocolat are commonly eaten for breakfast in France and in many other countries in the region.

The croissant actually originated in Austria where it was invented some time in the 13th century by a local baker. He named it Kipferl and sold it as a so-called morning pastry. Later on, the French adapted the recipe and turned it into an airy, delicious pastry that has become popular all around the world.

Croissants are usually served with jam, butter, honey, and sometimes with chocolate spread. Although you can buy pre-packaged croissants at the grocery store, the authentic version can be found at French bakeries, called boulangerie. It’s quite common to pick up a fresh croissant on your way to work in France and even school kids tend to stop at the boulangerie in the mornings.

In some parts of France, sour cream is added on the croissant together with either honey or jam. This gives it a unique flavour combination and is an absolute must-try!

Where to try it: If you’re in the Paris area you absolutely have to try the croissants at Pain Pain. This bakery has some of the best baked goods in town and is a favourite among both tourists and locals.

Eaten by Victoria from Guide Your Travel

Belgian Waffles in Belgium

Breakfast in Belgium. Photo: Bey of Travel.

Belgian Waffles or Brussels Waffles are a typical breakfast tradition that you simply must try when visiting Belgium. Most waffles are served warm by street vendors, dusted with confectioner’s sugar.

But you can also find the delicious sweets on the menu at many restaurants and hotels. We Belgians love to eat them in the morning served with whipped cream, chocolate spread and fruit, or in the afternoon with a scoop of fresh ice cream.

Despite their name, Brussels Waffles were actually invented in Ghent in 1839. They were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels Waffles under the name ‘Bel-Gem Waffles’ at New York’s 1964 World’s Fair. In America, they are served the same way as American waffles.

When in Belgium, definitely try the Liège Waffle, the Brussels Waffles’ oval-shaped cousin. While the Brussels Waffle is completely rectangular with perfectly shaped square holes and an airy batter, its Liège counterpart could be considered the more rebellious, alluring of the two. It’s made with brioche dough and has chunks of caramelised sugar inside.

Where to try it: The best place to eat Belgian Waffles is in Désirée in Antwerp or Durbuy. Here the waffles are prepared by one of the most famous pastry chefs in the world, Roger Van Damme. Next door to the restaurants you can find stores selling the delicious dough – perfect if you want to prepare the tasty waffles yourself at home!

Eaten by Stéphanie from Bey of Travel

Cornetto e Cappuccino in Italy

Breakfast in Italy.

Think of breakfast in Italy, and your mind will immediately run to ‘Cornetto e Cappuccino’, which Italians typically enjoy at a bar, Italian for café. Cornetto is a pastry that is similar in shape to a French croissant, but completely different in terms of texture (this isn’t nearly as flaky) and flavour. Cornetto is not as buttery, and is traditionally filled with apricot jam, vanilla custard or in more recent years chocolate or pistachio spread.

The tradition of enjoying a cappuccino for breakfast goes back longer than you’d imagine and started in the 17th century in the historic cafes of Venice. Cappuccino was actually invented in 1683 by Marco d’Aviano, a capuchin friar, by mistake.

While visiting Vienna, where he was sent by the Pope with the objective of establishing a coalition against the Turks, he ordered a coffee at a local cafe. Displeased by its taste, he tried correcting the flavour by adding milk to it, pleased that the colour resembled that of his habit.

Cornetto was invented the same year in Vienna; the shape was meant to resemble the sign marked on the flag of the Ottoman invaders. Originally called Kipferl, it became ‘Chifel’ in Venice and from there it made its way to southern Italy, where it was given the name Cornetto for superstitious reasons. Only subsequently did the Cornetto make it to France, where it was called a Croissant.

Where to try it: Antico Caffé, a historic cafe in the heart of Caligari, Sardinia.

Eaten by Claudia from My Adventures Across The World

Traditional German Breakfast in Germany

Breakfast in Germany. Photo: Hamburg and Beyond.

Cheese, meat, and carbs – what could be a better breakfast? At its core, a Traditional German Breakfast is quite simple. However, the varieties and options end up making this breakfast a hearty meal! While the background behind this specific spread is unknown, it’s a major family affair – especially on the weekend.

The base of a German breakfast is bread rolls and even here, the options are endless: White bread, wheat bread, rye bread, multi-grain bread, dark bread, etc. Next up are the toppings. For savoury individuals, these are the essentials – ham, salami, and cheese. For sweet tooths, marmalades and jams, Nutella and honey are the desired toppings.

German breakfasts are typically served with eggs (boiled, scrambled, or fried), yogurt, fruit, orange juice and coffee. The best part of a German breakfast is walking into a dining room on a Saturday morning with a table full of food.

In Bavaria, a popular German regional breakfast is the Weißwurst Frühstück (White Sausage Breakfast). The main features of this breakfast are white sausages (don’t eat the skin!) along with pretzels, mustard and wheat beer. Another type of German breakfast not to miss? A Katerfrühstück (literal translation: ‘Hangover Breakfast’).

Where to try it: Schiller’s Cafe in Heidelberg, Germany because it’s quaint, authentic, and absolutely delicious in one of Germany’s most charming cities!

Eaten by Jordan from Hamburg and Beyond

Horchata y Fartons in Valencia, Spain

Breakfast in Valencia, Spain.

Drinking a cold, sweet Horchata accompanied by fluffy Fartons is a must-have experience in Valencia, Spain. Not to be confused with Mexican Horchata (which is made from rice), Valencian Horchata is made from tiger nuts (Chufa), which were brought to Spain by the Arabs and are now grown in the adjacent town of Alboraya (and 15 other municipalities that form a Protected Designation of Origin).

According to legend, King James I of Aragon was visiting the region in the 13th century and was offered some of this Chufa milk by a young girl. After trying it, he said ‘Aixo no es llet, aixo es or, xata!’, which translates to ‘This isn’t milk, this is gold, girl/sweetie’ – hence the name Horchata.

Surprisingly, Fartons were only invented in the 1960s. The Polo family created this sugar-glazed bun especially so it would be the perfect pastry to dip in the Horchata. It’s incredibly airy to absorb the sweet drink, and it has an elongated shape to fit into the glass.

This combo is the perfect treat for a hot summer’s day and one simply cannot skip out on such a yummy cultural experience.

Where to try it: In Valencia, it doesn’t get more traditional than Horchateria Santa Catalina. With locations in both Valencia and Alboraya, another great place to visit is Horchateria Daniel.

Eaten by Or from My Path in the World

Churros con Chocolate in Spain

Breakfast in Barcelona.

As if one indulgent breakfast ritual wasn’t enough, Spain has another much-loved breakfast dish in Churros con Chocolate. Like Andalusian Horchata y Fartons, this ensemble marries crisp pastry with warm liquid – in this case molten chocolate – and should be enjoyed at a leisurely pace, savouring every last bite.

The dish is popular all over the country, especially in the Spanish city of Barcelona, where dozens of family owned cafe-bakeries known as Churreria specialise in star-ended Churros fried fresh to order.

Like so many traditional foods, the exact origins of the Churro remain a mystery. Some food historians say they’re descended from Chinese Youtiao; others attribute the recipe to Spanish shepherds who would fry a simple flour-water-salt dough as a proxy for bread.

We do know how Churros came to be paired with chocolate: The Spaniards took their snacks with them to South America in the 1500s, where they found the perfect accompaniment in cacao.

As you travel around Spain, you’ll encounter many different regional variations of the breakfast: Porras, a thicker Churro, are popular in Madrid, while in Granada you’ll likely meet the buttery Tejeringo. All come with thick, rich dunking chocolate on the side.

Where to try it: In Madrid, Chocolatería San Ginés has been serving Churros con Chocolate since 1894. In Barcelona, Xurreria Laietana is a humble Churreria near the Gothic Quarter.

Granita in Sicily

Breakfast in Sicily.

If you happen to travel to Sicily in the summer months, no doubt you will see people sitting out on the piazzas and in outdoor cafes and bars tucking into what at first glance looks like an ice cream sorbet. This semi-frozen Sicilian dessert is called a Granita, and it’s often eaten in the early morning.

The island of Sicily is the home of Granita, a breakfast tradition that dates back as far as the Middle Ages. Back then, men would trek up to the snowy peaks of Mount Etna and transport ice blocks down in bales to be sold to noble families. The snow would be crushed and added to fruit juice, with lemon or orange being most popular.

While the process has obviously evolved, the tradition remains and it is one of the most popular breakfast dishes in the summer – although it is served all year around. These days you can find most bars and cafes serving granitas in a variety of different flavours, although some places use syrups in the place of fresh fruit juice.

Popular versions include coffee, lemon, almond, strawberry, mixed berries and pistachio. Granita is always served with a warm brioche (a freshly baked milk bread) and a glass of water (although both are optional), and costs around €4 with table service.

Where to try it: The fruit and nut Granitas at Da Alfredo on Salina in the Aeolian Islands are among the best in the region. If you have room, order a Pane Cunzato ‘open pizza’ topped with local capers to go with it. Lines stretch along the seafront in the summer months – both at breakfast time and throughout the afternoon.

Eaten by Samantha from The Wandering Wanderluster

Koulouri in Greece

Breakfast in Greece.

Nothing beats a freshly baked Koulouri with a cup of Greek coffee to start the day well! Koulouri is a popular street food found across Greece beloved by locals looking for a quick breakfast on their way to the office.

Koulouria are rings of golden-baked bread covered in toasted sesame seeds that are crispy on the outside and soft inside. They’re traditionally made with wheat flour, olive oil and sugar syrup.

The breakfast snack was first introduced to Thessaloniki during the Byzantine Empire by refugees who had fled from Asia Minor. Later, Koulouri could be found in Istanbul where they were called Koulouridis. Their popularity soon spread to Athens and Attica.

Traditionally, Koulouri were sold by street vendors who carry the rings in large wicker baskets called Tavades perched on their heads. Today you can still see vendors walking the streets and markets and find them outside local schools as they open. In Athens and beyond, Koulouri are also sold on the street from glass-sided cabinets on wheels or in bakeries.

Where to try it: One of the best places to try Koulouri in Athens is To koulouri tou Psyri, located on Karaiskaki Street in the vibrant Psiri neighbourhood, close to Monastiraki Square. This bakery has been operating since the 1960s and supplies most of the street vendors in Athens with its famous Koulouri.

Eaten by Chrysoula from Athens and Beyond

Bread with Hagelslag in the Netherlands

Breakfast in the Netherlands.

A unique breakfast tradition from the Netherlands is to have Hagelslag on a slice of bread. Hagelslag are delicious chocolate sprinkles with a very small and cylindrical shape. They take their name from the Dutch word for ‘hail’.

This is a very popular breakfast in the Netherlands that is both loved by adults and children alike – especially chocolate lovers. Hagelslag was created in the year 1913 by the company Venz, but became popular because of another company, De Ruijter. Nowadays, it’s hard to imagine a Dutch breakfast without it.

Usually people spread butter on their bread first, so that the sprinkles don’t fall off when they are eating it. Hagelslag is made of pure chocolate and there are several versions of it: milk chocolate, dark chocolate (or pure chocolate in Dutch), and there’s even a version where both are mixed together.

Where to try it: It’s possible to find Hagelslag in every supermarket in the Netherlands for a DIY breakfast at home.

Eaten by Dymphe from Dymabroad

Burek in Bosnia & Herzegovina

Breakfast in Bosnia.

Burek, a flaky pastry stuffed with any number of savoury fillings, is the order of the day across the entire Balkans region. But no country has embraced Burek quite like Bosnia and Herzegovina, where it’s eaten for breakfast, lunch and tea.

The crux of a good Burek is a thin, flaky filo dough. The recipe was introduced to the region by the Ottoman Empire and every nation has come to put its own spin on it, exercising much creative license when it comes to different flavours.

In Bosnia, a ‘true’ Burek is stuffed with ground beef. Other versions use the same pastry but are filled with cottage cheese (Sirnica), spinach (Zeljanica) or potatoes (Krompirusa). The pumpkin version is a seasonal favourite.

Sarajevo Old Town is home to many Buregdžinica, sit-down bakery restaurants that serve nothing but Burek. Take a peek into the kitchen to see the pastry being rolled into long sausages and coiled into a large pan. Once baked, it’s cut into individual portions and sold by either the slice or by the gram. Drinking yogurt is an essential accompaniment.

Where to try it: Buregdžinica Bosna in Sarajevo, because they serve fresh, flaky Burek from the early hours until late and are always buzzing with local customers.

Breakfast Meze in Albania

Breakfast in Albania. Photo: Luga e Argjendte.

Lunch is the main meal of the day in Albania, thus breakfast is usually something light and refined. Whether you’re eating at a guesthouse or in a cafe, breakfast is often served sharing-style, with lots of small Meze-esque plates.

Like most other countries in the region, breakfast traditions are regional – what you eat in Berat will be very different to Korca or Gjirokaster, for instance, depending on the local produce and what’s in season. Wherever you are, it’s safe to expect bread, butter, cheese and jam, yogurt and fruits. Olives and a fresh salad of tomatoes is also common.

Breakfast in Tirana, Albania’s cosmopolitan capital, is more of an affair, with a multitude of cafes offering elaborate brunches featuring local cheeses, honey and other delicacies. Albania has one of the world’s most underrated coffee scenes, thus you’ll often find your macchiato is the star of the show.

Where to try it: Farm-to-table cafe and deli Luga e Argjendte in Tirana specialises in traditional breakfast dishes made from seasonal and local ingredients.

Kikliko in Georgia

Breakfast in Georgia.

Georgia is another country that takes a rather laid-back approach to breakfast. Locals prefer to eat leftover Khachapuri ‘cheese bread’ or something simple such as Matsoni yogurt and fruit, if anything. Tourists are likely to be served a Meze-style spread cobbled together from different dairy products, fruits and vegetables, with boiled eggs, jam and preserves always making an appearance.

While Megrelian, Abkhazian and Adjarian cuisines boast a number of dedicated breakfast dishes, the most popular breakfast food in Tbilisi cafes is Kikliko, a simple but moorish eggy bread topped with cheese, ham and/or fresh tomatoes.

The dish is similar to Russian Grenki and resembles French toast – though it’s almost always served with savoury toppings, which makes it almost like a breakfast Bruschetta.

Kikliko is a bright, fresh alternative to another staple of Georgian cuisine that’s often eaten in the morning, Khashi – a gnarly soup made with offal.

Where to try it: Where else but Kikliko, Tbilisi’s best breakfast cafe.

Traditional breakfasts in Asia

Kahvalti in Turkey

Breakfast in Turkey.

A shoe in for one of the top 10 breakfasts in the world, a traditional Turkish breakfast or Kahvalti is an abundant spread of small plates spanning savoury and sweet, diverse textures and temperatures.

Breakfast is a big deal in Turkey. It’s a time to gather with family, a meal loaded with ritual that calls for a special table setting and custom cutlery. Dating back to the days of the Ottoman Empire, the meal represents Turkey’s expansive influence, with traces of Middle Eastern, Eastern European and Central Asian culinary techniques and ingredients all present.

Bite-sized portions of food are arranged across the table. The line up varies from place to place and from day to day, but you can expect to see fresh cheeses, olives, preserves, honey, butter and several types of bread at a minimum. Hard-boiled eggs, tiny Sahan skillets with a single fried egg inside or different types of omelette may also be served.

A very popular Turkish egg dish is Menemen, eggs scrambled with spices, peppers and tomatoes. Sliced cucumber and tomatoes is a must, while Burek, chunks of sweet Halvah and rose petal jam may also make an appearance.

The name Kahvalti means ‘before coffee’, thus the thing that ties a Turkish breakfast together is the çay, strong black tea, served in sip-sized portions.

Where to try it: Van Kahvalti Evi near Galata Tower, because they put on one of Istanbul’s most magnificent breakfast spreads for around $10 per person.

Dim Sum in China

Breakfast in China.

Dim Sum must be one of the best breakfasts on Earth. Where else can you tuck into steamed, fried, baked and grilled edible pieces of art for breakfast? And of course having dessert for breakfast is a must when enjoying Dim Sum.

Originally from Guangzhou in southern China, this Cantonese breakfast tradition has since spread all over China and the rest of the world. Today, there are over a thousand Dim Sum dishes covering every ingredient and cooking style imaginable.

While you can find a good Dim Sum almost anywhere in China, the best still come from the south: Guangdong province, Hong Kong and Macau, where it is known as Yum Cha (morning tea). Dim Sum is always enjoyed with tea, Chinese style without milk or sugar.

‘Breakfast tapas’ is perhaps the best way to describe Dim Sum. Most dishes are steamed and served in round bamboo baskets, which makes it easy to stack them on top of each other to save space on the table. Each basket typically contains three beautiful bite-sized dishes.

Dim Sum is the core of every Cantonese family, and the best way to have it is to order many different dishes to share with the table. According to Cantonese etiquette, one dish per person should be ordered plus two dishes for the table, all of which are shared.

Dim Sum newbies can’t go wrong with steamed shrimp dumplings, baked or steamed BBQ pork buns, glutinous rice wrapped in lotus leaf, custard buns and egg tarts before moving on to the more exotic stuff like chicken feet, bird’s nest pudding or tripe.

Where to try it: Tim Ho Wan in Macau because this Michelin star Dim Sum House is cheap and delicious.

Eaten by De Wet & Jin from Museum of Wander

Shaobing, Soy Milk & Youtiao in Taiwan

Breakfast in Taiwan.

Cuisine and culture go hand in hand in Taiwan. Serious foodies know to save their appetite for the night markets, including the sprawling street food bonanza at Keelung – but that doesn’t mean you should skip breakfast.

In Taiwan, people typically welcome the day with a quick meal that’s carb and egg-heavy. Shaobing is a flatbread made from wheat and a mainstay of the morning meal. There are several different versions, including a popular egg-stuffed, baked Shaobing that’s flaky and greasy and delicious. Niu Rou Shaobing, a pastry stuffed with beef and scallions, strikes the perfect balance between sweet and savoury. Steamed buns, turnip cake and leek pie are often added to the mix.

Youtiao cruller pastries are widely eaten at breakfast time, either plain or dipped in Dou Jiang, warm soybean milk. This thick, curdled, slightly salty concoction is a bit of an acquired taste at first, but it’s deeply satisfying – enough to fill you up until dinner time when you can try another manifestation of Taiwan’s soy obsession, Stinky Tofu.

Where to try it: Fuhang Soy Milk in Taipei’s Zhongzheng district, because they make their soybean milk from scratch and have a helpful picture menu for first-time visitors. The perpetual line that stretches around the block is a testament to this place’s popularity.

Pho Bo in Vietnam

Breakfast in Vietnam.

Indisputably the world’s most famous breakfast soup, Phở is eaten in the morning at street food stalls and in small market restaurants across Vietnam, from north to south. Bowls are prepared to order, with a ladle of boiling broth poured over rice noodles and sliced meat, usually beef or chicken.

Nam Dinh in the Red River Delta is widely considered to be the birthplace of Pho. But it’s in Hanoi that the dish really flourished. During Vietnam’s French colonial era there was an increased demand for beef, and a happy byproduct of this was a surplus of beef bones. Food vendors took full advantage, using the bones to add another level of depth to their already delicious soups.

By the 1930s, Hanoi’s Old Quarter was awash with Gánh Phở, cooks who carried cauldrons of soup from door to door on a bamboo pole balanced across their shoulders. Mobile kitchen carts eventually took over, and Hanoi’s legendary street food scene grew up around the Pho vendors.

Much like a master stock, the fragrant broth is the lynchpin of a good Pho – and for many families, the recipe is a closely guarded secret. Served with fist-fulls of chopped herbs, a squeeze of lime and sprinkle of chilli flakes or peanuts on top, it’s the perfect way to start the day.

Where to try it: While there are a couple of legendary Pho street food stalls in Hanoi, for a truly local experience, visit the small restaurant inside Cho Ngoc Ha, a bustling produce market in the local suburb of the same name.

Mohinga in Myanmar (Burma)

Breakfast in Burma.

Mohinga, a richly fragrant soup made with vermicelli noodles and fish, is both a traditional breakfast choice in Myanmar (Burma) and the country’s national dish.

Mohinga is steeped in tradition and has been eaten in homes, at cafes and on the side of the road since at least the mid-18th century. Before British colonisation, it was considered working class food. Now it’s a food tradition everyone shares.

There are three main regional varieties of Mohinga native to the southern part of the country, Rakhine State, and to the Irrawaddy Delta. Within these classifications there are dozens of sub-recipes belonging to different towns and villages.

The base of a good Mohinga is freshwater fish, perhaps carp or catfish, chickpea flour (for body) and fish paste. The soup’s flavour profile and distinctive murky colour comes from a liberal use of shallots, ginger, chilli, lemongrass and other aromats, with every chef and home-cook adhering to their own recipe.

The soup that’s served is just a base: Much like Pho in Vietnam, it’s up to the eater to adjust the spice level, tartness and sweetness to their liking with the addition of lime juice, chilli flakes and other condiments that are always present on the breakfast table.

The signature crunch comes from the addition of banana tree stems. Boiled egg, chickpea fritters or even slices of Chinese-style Youtiao are often served on the side.

Where to try it: The Four Fish Mohinga at the delightful Rangoon Tea House in Yangon is available as a breakfast set, best enjoyed with a barista coffee.

Kuy Teav in Cambodia

Breakfast in Cambodia.

Kuy Teav is just one dish in Cambodia’s breakfast food arsenal, with many Khmer classics traditionally eaten in the wee hours before work begins. Good, honest flavours and nourishing ingredients define this morning meal, which has its roots in the country’s Teochew Chinese community.

Kuy Teav is also eaten in Vietnam and Thailand, but it’s been embraced wholeheartedly in Cambodia. It’s served at morning markets around the country, from urban Phnom Penh to rural Kratie and beyond. The name references the silken noodles made from long-grain rice that are the base of the soup. Blanched, strained and moistened with garlic oil, they’re dressed with oyster sauce, soy and sugar before being immersed in a clear pork broth.

Pork and prawn Kuy Teav, duck noodles and a stewed beef version (Kuy Teav Khor Kor) are popular in Phnom Penh’s cafes. Humble street versions of the soup rely on fresh produce for flavour and usually feature ground pork or dried shrimp as proteins. The ultra-luxe Kuy Teav Phnom Penh has a bit of everything: Pork belly, offal, roast duck, Mekong prawns, squid and more.

Kuy Teav is presented in one of two ways: ‘Dry’ (deconstructed with the soup on the side), or ‘wet’ (fully assembled with everything in the bowl). Either way, beansprouts, sawtooth coriander, an array of sauces and garnishes including Kampot pepper can be added to tweak the final flavour profile until it’s perfect for your palate.

Where to try it: For a street food-style breakfast in the capital, visit any of the vendors inside Russian Market in Tuol Tompoung or Olympic Market. For a more elevated experience, Malis (branches in Phnom Penh and Siem Reap) does a wonderful Kuy Teav.

Nasi Gudeg in Indonesia

Breakfast in Yogyakarta, Indonesia.

One of the more unique breakfasts world travellers can experience is on Indonesia’s most populous island of Java. Java’s second city, Yogyakarta, has a sophisticated cuisine with local products making for unusual and wonderful flavour combinations.

Gudeg means jackfruit and is one of the most popular Indonesian foods eaten for breakfast. In fact, it’s so popular in Yogyakarta that the city is known as ‘Kota Gudeg’ or city of Gudeg! In this dish, called Nasi Gudeg, unripe jackfruit is stewed for several hours in coconut milk and served with local specialties. It comes in a rectangular box shaped from bamboo leaves called a Besek.

Yogyakarta is surrounded by fertile countryside and buffalo and chickens are common. This dish is often served with spiced buffalo skin crackers called Krecek, and a spiced egg that is also cooked in the coconut milk called Opor Telur Pindang. Finally, fried chicken (Ayam Goreng) can be served in the place of a spiced egg.

The slight sweetness of Javanese cuisine is apparent in the dish, as is the Indonesian love of contrasting textures.

Where to try it: Eat Nasi Gudeg early in the morning from the street food stalls in Yogyakarta. The combination of spices and local produce used in this dish make for the best introduction to the tastes of Java.

Eaten by Monique from Trip Anthropologist

Kaya Toast & Eggs in Singapore

Breakfast in Singapore.

Kaya toast, soft-boiled eggs and coffee – these components make up the classic Singapore breakfast.

The ensemble was introduced to the city in the first half of the 20th century by Hainanese cooks who worked the downtown coffee stalls. The recipes may have been inspired by the fried eggs, toast and fruit jam that the British had for breakfast, but the ingredients used are local and pretty much what was available and affordable.

To prepare it the traditional way, sliced bread is toasted on a charcoal fire before butter and kaya, a coconut-and-egg jam, is slathered on. The robusta coffee, thick, bitter and sock-filtered, is the perfect foil for the toast. It’s not the time to worry about cholesterol because the meal is not complete without the soft-boiled eggs, spiked with a dash of soy sauce and a sprinkling of white pepper.

In the tropical heat, this affordable, small but nutritionally dense meal was a staple for everyone from labourers to merchants. An appreciation for cheap and tasty breakfasts like this remain something that Singaporeans from all walks of life share to this day.

Where to try it: Try it at Ya Kun Kaya Toast‘s first outlet at Far East Square in Chinatown, or the original Killiney Kopitiam near the Orchard Road shopping district. While not the absolute best examples out there, both are Singapore institutions and their many branches do not have the same ambience or retain the traditional techniques.

Eaten by Nicholas from Rambling Feet

Nasi Lemak in Malaysia

Breakfast in Malaysia

The star of Southeast Asia’s culinary scene, Malaysia needs no introduction when it comes to food. If there’s one item that brings this diverse country together, it’s the national dish, Nasi Lemak, which is traditionally eaten for breakfast.

Whether you’re planning a quick layover in Kuala Lumpur or you’re eating your way across the foodie paradise of Ipoh, you’ll encounter Nasi Lemak soon enough. With a name that means ‘fatty rice’, it’s no surprise this colourful assemblage begins with just that – rice cooked in coconut milk and flavoured with Pandan, a vanilla-like aromat that’s earthy, subtle and distinctly Malaysian.

Hot Sambal is the ideal match for the creamy rice. Other garnishes include fresh cucumber, anchovies, roasted peanuts and of course, this being breakfast, a fried or boiled egg. When eaten for lunch or dinner, Nasi Lemak often comes with fried chicken (Ayam Goreng) or fish.

An essential part of hawker food culture, you can find Nasi Lemak at any market in Malaysia, where it’s typically served atop an elegant banana leaf. Regional variations take flavour cues from the nation’s diverse culinary heritage, and versions of the meal can also be found in Singapore, Brunei, and across the continent.

Where to try it: While everyone has their favourite in KL, Nasi Lemak Wanjo Kg Baru in Chow Kit is a crowd pleaser, serving simple and flavoursome Nasi Lemak Biasa with either boiled or fried egg.

Dosas in South India

Breakfast in South India.

India is an extremely diverse country with regional variations in language, culture, cuisine, religion, and more – woven like a tapestry across the country. One thing many will agree on, however, is the absolute perfection of the Indian food classic – the Dosa. Satisfying comfort food, the Dosa is crispy and warm, it melts in your mouth with flavour and fullness, and is served with tangy accompaniments.

Typically eaten for breakfast, a Dosa is a type of crepe made from a fermented batter of lentils and rice and stuffed with spicy potatoes – though there are many variations. It’s served with fragrant, hot Sambar and cold coconut chutney. Masala Dosa and Mysore Masala Dosa are most commonly found in food stalls and restaurants in India and across the world.

There is some debate about where the Dosa originated. Both the South Indian states of Karnataka and Tamil Nadu claim ownership. However, the Karnataka town of Udupi is generally considered the birthplace of the Dosa, and this is the place to go to experience the original – though delicious Dosas are available everywhere.

Where to try it: Woodlands Restaurant in Udupi, Karnataka is the best place to eat a Dosa in the town of its origin.

Eaten by Mariellen from Breathe Dream Go

Disc Mashuni in the Maldives

Breakfast in the Maldives.

A traditional Maldivian breakfast is not a hotel buffet, it’s a simple combination of two staples: Naan bread and tuna salad. You need to travel beyond the all-inclusive resorts to get a taste for the real Maldives, starting with Disc Mashuni.

Maldivian Naan, known locally as Disc, is a wheat-based bread similar to its Indian counterpart but with coconut added to the mix. Fried in a flat pan, it strikes a perfect balance between crisp and soft. The Mashuni tuna salad combines fresh tuna fish with chilli, onion, spices and more grated coconut. Paired together, this is the Maldives on a plate.

Another version of the breakfast, Roshi Mashuni, uses a thinner bread without coconut.

Where to try it: There are dozens of breakfast vendors at Raaveribe Maizaan on the waterfront in Male that serve up an authentic Maldivian breakfast for around $3. Be sure to arrive before noon.

Longganisa or Tuyo in the Philippines

Longganisa, traditional Filipino breakfast.

For Filipinos, sweetness is a comfort, which is why sweet ingredients appear in many meals and dishes, including breakfast.

The sweet sausage known as Longganisa is made with ground pork, pork fat, spices, and of course sugar. The name originated from the Spanish Longaniza, which made its way to the Philippines and became part of the traditional Filipino breakfast during colonial times.

There are many regional varieties of Longganisa. For example, there is Vigan (city) and Lucban Quezon (province) Longganisa. While each version and taste is slightly different, the common denominator is the inclusion of garlic.

At the same time, Filipinos also like dried fish. Tuyo ‘dry’ fish is another common breakfast among Filipino families. For this dish, fish is sun-dried for several days before being fried and served for breakfast alongside a bowl of hot steaming or garlic rice and a cup of coffee. Filipinos from all walks of life enjoy Tuyo.

Where to try it: Vigan, where the local longganisa is made with a significant amount of caramelised garlic, is a great place to try this dish. Excellent examples of Tuyo can be enjoyed at the Recovery Food restaurants in Manila.

Eaten by Catherine from Die Kaisers on a Camper

Traditional breakfast dishes in Africa & the Middle East

Full Israeli Breakfast in Israel

Breakfast in Israel.

One might think of Israel for the Dead Sea, but you’ll certainly remember the food here, especially the breakfasts. Breakfast in Israel is very traditional and family-oriented. This is because Israeli breakfasts originated from the Kibbutz, an Israeli farming community.

The Kibbutz community started with a light snack in the early morning before they started farming, while the main breakfast was like a brunch, which consisted of a more extensive spread. Today, breakfast in Israel usually consists of eggs and a variety of cheeses.

If the eggs are served hot, one should opt for Shakshuka, poached eggs sat on top of tomatoes, onions and spices. Meat isn’t usually included; however, fish such as sardines and kippers may be served for breakfast.

Only once you have visited Israel will you realise that the produce tastes different. It’s tastier and feels fresher. This also means salads form an integral part of breakfast: Tomatoes, olives, cucumbers and green peppers are always present at the table. A variety of breads served with hummus, baba ghanoush and various other dips and spreads are also included.

Where to try it: While most places will serve a Full Israeli Breakfast, Rimon Cafe in Jerusalem and Cafe Xoho in Tel Aviv are both favourites among locals and visitors alike.

Eaten by Lavina from Continent Hop

Full Moroccan Breakfast in Morocco

Breakfast in Morocco.

Like many of the other top entries on this list, breakfast in Morocco is a generous, culture-filled, life-affirming medley of dishes representing a world of different influences on one table. Served sharing-style, it’s the perfect way to dip into different flavours and textures without overeating.

Traditional Moroccan breakfast foods include stewed lentils (Addis), fava bean soup (B’ssara) and corn flour pancakes (Beghrir). Eggs sprinkled with cumin, Khlii preserved lamb or beef and yogurt served with fresh fruit and all musts. An array of jams, preserves, chutneys, olive oil and ghee round-out the spread, mopped up (along with the runny egg yolks) with fresh bread.

Orange juice and mint tea are the beverages of choice at breakfast time, both served sweet with heapings of sugar.

Where to try it: Breakfast in Marrakech should ideally be enjoyed in the courtyard of your riad! The next best choice is Fine Mama? near Jemaa el-Fna.

Dosas & Karak Tea in Qatar

Breakfast in Doha.

Many of Qatar’s culinary customs reflect the nation’s multiculturalism, which is one of the things that makes the country such an interesting place to visit. While you might choose to indulge in a full Qatari breakfast, the go-to easy breakfast in Doha is Dosas served with Karak Tea. This delicious duo is linked to the country’s strong South Asian influence.

A take on Indian-Pakistani Masala Chai, Karak Tea is the building block of breakfast and the only way to start the day in Qatar. It’s been an integral part of life ever since the 1950s, when migrant workers introduced the recipe to cafes because it reminded them of home.

Served in small glasses, the saccharine drink blends brewed black tea leaves with milk, sugar and cardamom. Other flavours such as cinnamon, saffron or cloves are often added to intensify the spice profile.

Paired with fresh Dosas, either plain or stuffed with cheese, this forms a simple yet satisfying breakfast.

Where to try it: Halul Cafe on the waterfront in Doha serves rolled-up Dosas plus highly addictive Karak Tea. Be sure to visit the nearby fish market while you’re there.

Full Omani Breakfast in Oman

Breakfast in Oman.

Oman’s cuisine is similarly layered with Indian, East African, Iranian and Arabic influences – the sum of centuries spent sitting at the intersection of the spice trade route. As the first call to prayer rings out, sitting down to a Full Omani Breakfast is the ideal way to taste the country’s dizzying array of national dishes.

Chicken, fish and lamb are all staple proteins, always served with rice, Dosas and flat bread. At breakfast time, you’ll find eggs done Shakshuka style accompanied by various vegetables and dressed in spices and herbs on the table.

When travelling around Oman, a good tip to keep in mind is that anywhere there’s a mosque, you’ll also find a restaurant that opens early. Many locals opt for a simple feed after Fajr, and joining them is a great way to eat local and save some money in the process. In the beautiful city of Muscat, there is no shortage of cosmopolitan cafes that do a more elaborate breakfast spread.

Where to try it: Kargeen Cafe in Muscat serves a full Omani breakfast set in their outdoor courtyard.

What is your favourite breakfast in the world? Which of these traditional breakfast dishes would you travel for?

More foodie inspiration

UNESCO food traditions around the world
Must-have foodie experiences in Europe
Best destinations for tea lovers
Foodie’s guide to Vietnam
Underrated wine regions around the globe
Wine harvest celebrations around the world

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Pan con Chicharrón in Peru

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Gallo Pinto in Nicaragua

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Facturas in Argentina

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Breakfast around the world: Traditions in Europe

Full English Breakfast in England

Full Irish breakfast in Ireland

Croissants in France

Belgian Waffles in Belgium

Cornetto e Cappuccino in Italy

Traditional German Breakfast in Germany

Horchata y Fartons in Valencia, Spain

Churros con Chocolate in Spain

Granita in Sicily

Koulouri in Greece

Bread with Hagelslag in the Netherlands

Burek in Bosnia & Herzegovina

Breakfast Meze in Albania

Kikliko in Georgia

Traditional breakfasts in Asia

Kahvalti in Turkey

Dim Sum in China

Shaobing, Soy Milk & Youtiao in Taiwan

Pho Bo in Vietnam

Mohinga in Myanmar (Burma)

Kuy Teav in Cambodia

Nasi Gudeg in Indonesia