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Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or " ...
, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
Africa
Breakfast inAfrica
Africa is the world's second-largest and second-most populous continent, after Asia in both cases. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 6% of Earth's total surface area ...
varies greatly from region to region.
Algeria
Breakfast inAlgeria
)
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, image_map2 =
, capital = Algiers
, coordinates =
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, relig ...
is heavily influenced by French colonialism and most commonly consists of café au lait
''Café au lait'' (; ; French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
Variations Europe
In Europe, ''café au lait'' stems from the same c ...
or espresso
Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...
along with a sweet pastry (some common examples are croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...
s, mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by M ...
s, pain au chocolat
Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast- l ...
s known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.)
Egypt
Most Egyptians begin the day with a light breakfast.Ful medames
Ful medames ( ar, فول مدمس, ' ; other spellings include ''ful mudammas'' and '' foule mudammes''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, ...
(dish of cooked fava bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Var ...
s), one of Egypt
Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a List of transcontinental countries, transcontinental country spanning the North Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via a land bridg ...
's several national dishes, is typical. It is seasoned with salt and cumin
Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
For breakfast, many Moroccans eat bread,
Breakfast (''quraac'') is an important meal for Somalis, who often start the day with some style of tea (''shaah''). The main dish is typically a pancake-like bread (''canjeero'', ''canjeelo''). It might also be eaten with a stew or soup (''maraq''). ''
As
In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of over 100 different food items. Each state in India has different specialties and items for breakfast. Thus there is no single standard Indian breakfast, with items changing with regions. However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states.
A typical south Indian breakfast consists of idli, vada, or
Belindo.com
. Accessed July 2011. and commonly served in breakfast. A typical Indonesian breakfast, ''
The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian
Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style. Japanese-style breakfasts are eaten widely in Japan, but often only on
In
Nehari
Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine' served with kulcha'flatbread made with wheat flour'
Halwa poori
and Siri paya.
European breakfasts are generally lighter than in the United States of America or the United Kingdom, and apart from drinks are often all cold. Bread with boiled eggs, cheese and cold meat slices may be found, and pastries and preserves are normal. Muesli, a Germanic breakfast invention, is popular in many places, and fruit and fruit juices common. Coffee or tea are near-universal.
The apparent lightness of continental breakfast compared to much of the rest of the world and specially the
The continental breakfast is a variant of lighter European styles, developed in English-speaking countries by the hotel industry. According to the American dictionary
Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or
In
The typical
γαλακτοπωλείο
. Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens, and some exist in small towns.
For breakfast, the Dutch and Belgians typically eat sliced bread with butter or margarine and various choices of toppings:
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage, tomatoes, cheese, and sliced pickles. '' Twaróg'', a Polish cheese, is a breakfast staple and comes in many forms. ''Twaróg'' can be eaten plain, with salt, sugar, or honey, or it can be mixed with
In
Breakfast in Sweden is usually an open sandwich of soft bread or crisp bread, cold cuts, smörgåskaviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté (leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee,
In the contemporary UK and Ireland, a weekday breakfast may involve a cereal dish, such as muesli,
''Breakfast: A History''
AltaMira Press. A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) slices of cheese and cold meat, cereal,
In Guatemala, breakfast consists of one or two eggs either fried, scrambled, or boiled accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese, and fried plantains (or cooking plantain). It is common to add hot sauce made out of "chiltepes" (a type of pepper). They are prepared raw or boiled, then they are ground with some vinegar, chopped onions, and chopped cilantro to make the hot sauce. A traditional egg dish prepared with both green and red sauces is called "huevos divorciados". In the eastern part of the country, specifically in Zacapa, you can find "huevos a caballo" or (eggs on a horse) which is basically two fried eggs over roasted steak.
Other types of breakfast include milk cereals. The most common drinks are orange juice or other fruits, milk, atol (a milk pudding with chocolate), and corn starch. The coffee is normally served with sweet bread also called "pan de manteca" (or butter bread).
A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and jonnycake, fried dumplings.Deborah S. Hart
Authentic Jamaican breakfast
1 August 1991 Ocala Star-Banner p. 44
Breakfast in Mexico is usually served in large portions and is sometimes the main or the second largest meal of the day. Some common dishes during breakfast are: huevos rancheros, chilaquiles, quesadillas, entomatadas, tamales, tlayuda, birria, atole, molletes, pambazo, huevos a la mexicana, enchiladas, barbacoa, menudo (soup) and carnitas.
In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk (called pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flour known as "hojaldres." Another traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat.
As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kinds of sausages like chorizo or ''morcilla'' are the most popular. These are also accompanied by: slices of green plantain or cooking plantain, "patacones" (double fried plantain), carimañolas (yuca filled with meat), as well as different bread pastries both savory and sweet. These large breakfasts are normally reserved for special occasions while everyday breakfasts consist of more traditional food from the west like toast, ham, cheese, jam etc.
It is important to mention that the prolonged US presence has also influenced urban areas of Panama by introducing meals like cereal with milk as well as pancakes with syrup as traditional breakfast meals.
The average starting time for breakfasts in the United States has been found to be 8:12 a.m, and varies from 8:08 a.m. in the South to 8:17 a.m. in the West.
There are two main types of breakfasts: traditional and quick. Traditional breakfasts, often eaten on weekends, consists of any combination of eggs, preserved meats, and breads such as
Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. Although this is still eaten in the bush, very few urban Australians today would recall this breakfast format.
The majority of urban Australians eat commercially prepared cereal with Pasteurized milk, pasteurised milk or yogurt and toast with preserves such as jam or vegemite for breakfast. Two of the most common cereals are cornflakes and a type of biscuit made from compressed toasted flakes of wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. Cereals with added sugar and marketed largely to children include Frosties, Nutri-Grain, Rice Krispies, Rice Bubbles, Froot Loops and Cocoa Krispies, Coco Pops.
While not unusual, a cooked breakfast is more likely to be eaten on weekends or on special occasions either at home or at a café. A cooked breakfast can include eggs, bacon, sausages, breakfast steaks, mushrooms, tomato, hash browns, mashed avocados (locally known as ‘smashed avo’) and pancakes, similar to both the British and American cooked breakfast.
Breakfast habits differ more between age groups or families than between cities.
Because of the huge German Brazilians, German immigration to the South Region, Brazil, south of the country in the 19th century, many hotels, restaurants and coffeehouses there (specially in the state of Santa Catarina (state), Santa Catarina) offer the so-called ''café colonial'' ("colonial coffee" or "colonial breakfast"). It consists of a rich table composed of various breads, mainly homemade, which can be of the sourdough type, Marraqueta, pão francês, pão de queijo, and sweet breads such as schnecken. A variety of pies and cakes, such as List of cakes, cuca, corn cake and cornbread. In addition to foods such as butter, schmear, cheeses, ham, sausages, wiener sausage, bock sausage, pork, crackers and biscuits, ricotta and honey, among others. Accompanied by drinks such as milk, coffee, hot chocolate and even wine.
) (''Cuminum cyminum'') is a
tahini
Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva.
Tahini is used in the cuisines of the Levant an ...
, chopped parsley, chopped tomato, garlic, onion, lemon juice, chili pepper and often served topped with a boiled egg. It is scooped up and eaten with the staple whole wheat pita bread called ''Eish Masri'' or ''Eish Baladi'' (Egyptian Arabic
Egyptian Arabic, locally known as Colloquial Egyptian ( ar, العامية المصرية, ), or simply Masri (also Masry) (), is the most widely spoken vernacular Arabic dialect in Egypt. It is part of the Afro-Asiatic language family, and ...
: ; Modern Standard Arabic
Modern Standard Arabic (MSA) or Modern Written Arabic (MWA), terms used mostly by linguists, is the variety of standardized, literary Arabic that developed in the Arab world in the late 19th and early 20th centuries; occasionally, it also re ...
: ') and usually accompanied by ''taʿamiya'' ( arz, طعمية) which is the local variant of falafel
Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served ...
made with fava beans, fresh cut homemade French fries
French fries (North American English), chips (British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...
and various fresh or pickled vegetables (called torshi
Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the pickled vegetables of many Middle Eastern and Balkan cuisines.
Torshi is common in Arab, Turkish, Kurdish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types o ...
). Several kinds of cheeses are popular, including ' or Domyati cheese, ' (Roman cheese) which is similar to ''Pecorino Romano
Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather t ...
'' or '' Manchego'', and Istanbuli cheese (a brined white cheese with peppers added to the brine which makes it spicy). Fried eggs with pastirma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia.
Etymo ...
is also a common breakfast food in Egypt.
Malawi
For breakfast, some children inMalawi
Malawi (; or aláwi Tumbuka: ''Malaŵi''), officially the Republic of Malawi, is a landlocked country in Southeastern Africa that was formerly known as Nyasaland. It is bordered by Zambia to the west, Tanzania to the north and northe ...
eat porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
, cornbread
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are ...
, savory fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory v ...
s, boiled starchy vegetables, such as white potatoes, sweet potato
The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...
es, or pumpkin
A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...
, and drink sweet black tea.
Morocco
For breakfast, many Moroccans eat bread, harcha
Harcha ( ar, حرشة, ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco, and also found in Algeria.
Preparation
The cakes are made from a dough of semolina, butter, and milk or water, and leavened w ...
(semolina griddle cakes), or msemen (oiled pancakes) with olive oil, tea, and different kinds of Moroccan crepes.
Nigeria
Nigeria
Nigeria ( ), , ig, Naìjíríyà, yo, Nàìjíríà, pcm, Naijá , ff, Naajeeriya, kcg, Naijeriya officially the Federal Republic of Nigeria, is a country in West Africa. It is situated between the Sahel to the north and the Gulf o ...
has over 250 different ethnic groups, with a corresponding variety of cuisines. For the Hausa
Hausa may refer to:
* Hausa people, an ethnic group of West Africa
* Hausa language, spoken in West Africa
* Hausa Kingdoms, a historical collection of Hausa city-states
* Hausa (horse) or Dongola horse, an African breed of riding horse
See also
...
of northern Nigeria, a typical breakfast consists of ''kosai'' (cakes made from ground beans which are then fried) or ''funkaso'' (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as ''koko''. For the south western Yoruba people
The Yoruba people (, , ) are a West African ethnic group that mainly inhabit parts of Nigeria, Benin, and Togo. The areas of these countries primarily inhabited by Yoruba are often collectively referred to as Yorubaland. The Yoruba constitut ...
(Ilé Yorùbá) one of the most common breakfasts is '' Ògì''— a porridge made from corn, usually served with evaporated milk
Evaporated milk, known in some countries as "unsweetened condensed milk", is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk, which contains adde ...
. Ògì is eaten with ''Acarajé
Àkàrà (Yoruba)(English: Bean cake Hausa: kosai, Portuguese: Acarajé () is a type of fritter made from cowpeas or beans (black eye peas). It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encoun ...
'' (akara) or '' Moi moi''. Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or is served as a breakfast drink. Another popular option in southwest Nigeria is '' Gari'', which is eaten like a cereal. ''Gari'', known in Brazil as ''farofa
''Farofa'' () is a type of meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying amou ...
'', is made from the root of ''cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
''. For breakfast, it is soaked in water and sweetened with sugar.
Senegal
Breakfast typically consists of café Touba,TheWorld Bank
The World Bank is an international financial institution that provides loans and grants to the governments of low- and middle-income countries for the purpose of pursuing capital projects. The World Bank is the collective name for the Inte ...
wrote that a progressive elimination of imported coffee seems common in poorer areas of Senegal as a result of the global recession of 2009: a Senegalese restaurant owner stated, "We weren't used to the Tuba Coffee for breakfast, but since the crisis people drink it a lot, also children." spiced coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
Seeds of ...
with abundant sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
sometimes consumed with dried milk, or kinkeliba tea. Small ''beignet
Beignet ( , also , ; ) is a type of ''fritter'', or deep-fried pastry, usually made from yeast dough in France, possibly made from pâte à choux and called Pets-de-nonne, nun's fart, in France, but may also be made from other types of dough, i ...
s'' and fresh fruit, including mango
A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...
es and banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", disting ...
s, are often part of a simple breakfast, and are accompanied by ''baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A baguette has a dia ...
'' with various spreads: Chocoleca (a Nutella
Nutella (; ; ) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964, although its first iteration dates to 1963.
History
Pietro Ferrero owned a bakery in Alba, ...
equivalent made from peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...
s), butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...
, or processed mild cheese.
Somalia
Breakfast (''quraac'') is an important meal for Somalis, who often start the day with some style of tea (''shaah''). The main dish is typically a pancake-like bread (''canjeero'', ''canjeelo''). It might also be eaten with a stew or soup (''maraq''). ''Lahoh
Lahoh ( or , ar, لحوح, laḥūḥ, ) ), is a spongy, flat pancake-like bread that originated from Somalia.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113. It is a type of flat bread eaten re ...
'' is a pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying w ...
-like bread originating in Somalia
Somalia, , Osmanya script: 𐒈𐒝𐒑𐒛𐒐𐒘𐒕𐒖; ar, الصومال, aṣ-Ṣūmāl officially the Federal Republic of SomaliaThe ''Federal Republic of Somalia'' is the country's name per Article 1 of thProvisional Constitut ...
, Djibouti
Djibouti, ar, جيبوتي ', french: link=no, Djibouti, so, Jabuuti officially the Republic of Djibouti, is a country in the Horn of Africa, bordered by Somalia to the south, Ethiopia to the southwest, Eritrea in the north, and the Red ...
and Yemen
Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and borders Saudi Arabia to the north and Oman to the northeast and ...
.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalia'', (Greenwood Press: 2001), p. 113. It is often eaten along with honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
and ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from ...
or beef jerky
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derive ...
('' muqmad'') and washed down with a cup of tea. During lunch, ''lahoh'' is sometimes consumed with soup or stew.
Tunisia
In Tunisia,Lablabi
Lablabi or Lablebi ( ar, لبلابي) is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread.
The name comes from the Turkish word ''leblebi'', meaning grilled chick- ...
is a common and popular breakfast stew.
Uganda
InUganda
}), is a landlocked country in East Africa. The country is bordered to the east by Kenya, to the north by South Sudan, to the west by the Democratic Republic of the Congo, to the south-west by Rwanda, and to the south by Tanzania. The ...
, most tribes have different cuisines but the most popular breakfast dishes are porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
and datogo. Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
is made by mixing maize flour or millet flour with water and bringing the mixture to a boil. While katogo is made from matoke
Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu ( Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and b ...
(green bananas
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...
), peeled and cooked in the same pot with a sauce (beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...
s, beans or greens), katogo is served with tea or juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...
. Both dishes are popular in all regions of Uganda.
Asia
Breakfasts vary widely throughoutAsia
Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an are ...
. In Arab countries, breakfast is often a quick meal, consisting of bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
and dairy products, with tea and sometimes jam. Flat bread with olive oil and '' za'tar'' is also popular.
Bangladesh
The typical Bangladeshi breakfast consists of flour-based flatbreads such aschapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
, roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...
or paratha, served with a curry. Usually the curry can be vegetable, home-fried potatoes, or scrambled eggs. The breakfast varies according to location and the eater's income. In villages and rural areas, rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
with curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
(potato mash, dal ) is mostly preferred by day laborers. In the city, sliced bread with jam or jelly is chosen due to time efficiency. In Bangladesh tea is preferred to coffee and is an essential part of most breakfasts. Having toasted biscuits, bread or puffed rice with tea is also very popular.
China
As mainland China
"Mainland China" is a geopolitical term defined as the territory governed by the China, People's Republic of China (including islands like Hainan or Chongming Island, Chongming), excluding dependent territories of the PRC, and other territorie ...
is made up of many distinct provinces, each with their own unique cuisine, breakfast in China can vary significantly from province to province. In general, basic choices include sweet or salty pancakes, soup, deep-fried bread sticks or doughnuts (youtiao
''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Conventionally, ''youtiao ...
), buns (mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang.
Description
''Mantou'' are t ...
), porridge (congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most ...
), and fried or soup-based noodles. These options are often accompanied by tea or sweetened soybean milk. However, condiments for porridge and the soup base tend to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces.
Hong Kong
Due to its near two centuries' history as a British colony and proximity to China's Canton region, both English and traditional Cantonese style breakfasts are of somewhat equal popularity inHong Kong
Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China (abbr. Hong Kong SAR or HKSAR), is a List of cities in China, city and Special administrative regions of China, special ...
, as well as the hybrid form of breakfast commonly offered in Cha chaan teng
''Cha chaan teng'' (; "tea restaurant"), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong, Macau, and parts of Guangdong. Due to th ...
. Cha Chaan Teng breakfasts often include Hong Kong-style milk tea
Hong Kong-style milk tea is a tea drink made from Ceylon tea, black tea and milk (usually evaporated milk and condensed milk). It is usually part of lunch in Hong Kong tea culture. Hongkongers consume approximately a total of 900 million gl ...
, pan fried egg, bread, Cantonese noodles or Hong Kong style macaroni in soup. Traditional Cantonese breakfast may include dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
, which include a variety of different ingredients and are prepared in numerous different forms from delicately wrapped baby shrimp steamed dumplings to sweet water chestnut cake. Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. ''Tieguanyin
''Tieguanyin'' (; Standard Chinese pronunciation ) is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics.
N ...
'' is the most common accompaniment, but other teas such as '' pu'er'' and ''oolong
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo ...
'' are also common. Fried and rice-based noodles and cakes are also popular. In modern times, dim sum is commonly prepared and served in Yum Cha restaurants rather than at home because of the skill and efforts involved in the preparation.
India
In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of over 100 different food items. Each state in India has different specialties and items for breakfast. Thus there is no single standard Indian breakfast, with items changing with regions. However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states.
A typical south Indian breakfast consists of idli, vada, or dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufv ...
coupled with chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...
and sambar. Many variations of these dishes exist such as rava idli Rava may refer to:
Biographical
* Bishnu Prasad Rabha, multifaceted artist and revolutionary singer of Assam
* Abba ben Joseph bar Ḥama (born 280), a Jewish Talmudist who lived in Babylonia, always known by the honorific name ''Raba,'' ''Rava, ...
, thayir vadai (yogurt vada), sambar vada and masala dosa
Masala Dosa, also called Masale dosey ( ಮಸಾಲೆ ದೋಸೆ ), is a South Indian dish. It is a type of dosa and has its origin in Udupi cuisine of Karnataka. It is made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice ...
. Other popular south Indian breakfast items are pongal Pongal may refer to:
* Pongal (festival), an annual Tamil festival
* Pongal (dish)
Pongal, also known as pongali or huggi, is an Indian rice dish. In Tamil, "pongal" means "boil" or "bubbling up". The two varieties of pongal are ''chakarai pong ...
, bisibelebath, upma, and poori
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ...
. The state of Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Ca ...
has some special breakfast items such as appam
Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tam ...
, parotta
Parotta or Porotta is a layered Indian and Sri Lankan flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of Kerala and Tamil Nadu and widely available in other states like Kar ...
, puttu, idiyappam, and palappam.
The people of Bihar
Bihar (; ) is a state in eastern India. It is the 2nd largest state by population in 2019, 12th largest by area of , and 14th largest by GDP in 2021. Bihar borders Uttar Pradesh to its west, Nepal to the north, the northern part of West ...
in eastern India eat litti chokha and dahi chura.
A typical north Indian breakfast may either be a type of paratha or roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...
served with a vegetable curry, curd, and pickles. There are several varieties of parathas available depending on the type of stuffing such as aloo paratha
''Aloo paratha'' (Urdu: , Hindi: , Punjabi: ਆਲੂ ਪਰਾਠਾ / آلو پراٹھا, ) is a paratha (flat bread dish) stuffed with potato, originating from the Punjab region of South Asia. It is traditionally eaten for breakfast.
It ...
, paneer
Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting sof ...
(cottage cheese) paratha, mooli paratha (radish paratha), etc. Other popular breakfast items in the north are poori bhaji, poha, and bhindi bhujia.
Among Bengals roti and curry are the general variants in breakfast. The menu may also include "Indian French toast" which is also known as "Bombay toast", chire bhaja (flaked rice fried in oil with salt added to taste), and boiled eggs.
In Western India, a Gujarati
Gujarati may refer to:
* something of, from, or related to Gujarat, a state of India
* Gujarati people, the major ethnic group of Gujarat
* Gujarati language, the Indo-Aryan language spoken by them
* Gujarati languages, the Western Indo-Aryan sub- ...
household may serve dhoklas, khakhra
Khakhra is a thin cracker common in the Gujarati cuisine of western India, It is made from mat bean, wheat flour and oil. It is served usually during breakfast.
See also
* Gujarat
* Gujarati people
* Indian cuisine
* List of Indian breads
I ...
s, or theplas for breakfast, the most popular of which is methi thepla. In Mangalore
Mangalore (), officially known as Mangaluru, is a major port city of the Indian state of Karnataka. It is located between the Arabian Sea and the Western Ghats about west of Bangalore, the state capital, 20 km north of Karnataka– ...
the breakfast dish oondees may be served. In Maharashtra
Maharashtra (; , abbr. MH or Maha) is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the second-most populous state in India and the second-most populous country subdi ...
, the typical breakfast (''nashta'') consists of kande pohe, upma, ukkad, and thalipeeth
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called ''bhajanee'', is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, whea ...
. Sometimes chapati bhaji or a chapati roll with tea becomes breakfast.
In South India, a Tamil
Tamil may refer to:
* Tamils, an ethnic group native to India and some other parts of Asia
** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils
**Tamil Malaysians, Tamil people native to Malaysia
* Tamil language, na ...
household may serve idli
Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...
s, dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufv ...
s, or wada's for breakfast, the most popular of which is Idli.
Apart from traditional breakfast, factory produced bread is consumed throughout India with butter, jelly or jam or as French Toast, where bread is fried with egg, onions and oil.
Indonesia
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...
is a great melting pot
The melting pot is a monocultural metaphor for a heterogeneous society becoming more homogeneous, the different elements "melting together" with a common culture; an alternative being a homogeneous society becoming more heterogeneous throu ...
country and multiracial
Mixed race people are people of more than one race or ethnicity. A variety of terms have been used both historically and presently for mixed race people in a variety of contexts, including ''multiethnic'', ''polyethnic'', occasionally ''bi-eth ...
nation with more than 1,300 ethnic groups. In Indonesian, breakfast is known as ''sarapan'' or ''makan pagi'', breakfast options are different in the different areas. Rice is a staple food in Indonesia"Indonesian food.". Accessed July 2011.
bubur ayam
Bubur ayam ( Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' (preserved salted veget ...
'' is a rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, ''tongcai'', fried soybean, ''cakwe'', both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and ''krupuk''. Steamed rice
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...
in coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
known as ''nasi uduk
''Nasi uduk'' (Indonesian: "''nasi'' ''uduk''") is an Indonesian style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine.
Etymology
According to the book "Kuliner Betawi Selaksa Rasa & Cerita" (2016) composed by ...
'' is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the rice. ''Nasi gurih
Nasi gurih is an Indonesian steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia.
Etymology
''Nasi gurih'' literally means "succulent rice" in Aceh language and Indonesian. The name describes the rich taste o ...
'', ''nasi lemak
''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbou ...
'' and '' nasi liwet'' are breakfast dishes that are similar to ''nasi uduk''.
In eastern Indonesia, a sago congee '' papeda'' is a staple breakfast of native people in Maluku and Papua. Papeda is made up of sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
and generally consumed with mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
...
.
However, bread is also popular choice for breakfast. ''Roti bakar
' (lit. "grilled bread") refers to toast, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, and Malaysi ...
'' is a sandwich toast filled with '' hagelslag'' or spread
Spread may refer to:
Places
* Spread, West Virginia
Arts, entertainment, and media
* ''Spread'' (film), a 2009 film.
* ''$pread'', a quarterly magazine by and for sex workers
* "Spread", a song by OutKast from their 2003 album ''Speakerboxxx/T ...
s. '' Kue'' may be eaten throughout the day for light breakfast, such as '' arem-arem'', '' bagea'', '' bahulu'', '' gapit'', ''kochi
Kochi (), also known as Cochin ( ) ( the official name until 1996) is a major port city on the Malabar Coast of India bordering the Laccadive Sea, which is a part of the Arabian Sea. It is part of the district of Ernakulam in the state of ...
'', ''nagasari
Nagasari is a traditional Javanese steamed cake, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves.
Etymology
''Naga'' in Javanese language means "a big snake; a dragon". It refers to a myth ...
'', '' lemper'' and ''serabi
Serabi, also called surabi, srabi, also known in Thailand as '' khanom khrok'', is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pan ...
''.
Other Indonesian typical breakfasts, includes '' bakpau'' (meat ''bun''), ''bihun goreng
''Bihun goreng'', ''bee hoon goreng'' or ''mee hoon goreng'' refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term ''goreng'' is occasionally ...
'' (fried rice vermicelli), '' bubur cha cha'' (''cha-cha'' porridge), '' bubur kacang hijau'' (mung beans porridge), ''bubur sumsum'' (gruel), '' burgo'' (rice pancake in coconut milk-based soup), ''gado-gado
''Gado-gado'' ( Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and ''lontong'' (rice wrapped in a banana leaf), served with a ...
'' (salad with rice cake in peanut sauce), ''gudeg
Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Addi ...
'' (jackfruit curry), '' ketoprak'' (salad with rice vermicelli in peanut sauce), '' lontong sayur'' (rice cake and vegetable in coconut milk-based soup), ''nasi campur
Nasi campur ( Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' ( white rice) accompanied by small portions of a number of other dishes, which includes ...
'' (mixed rice), ''nasi goreng
''Nasi goreng'' (English pronunciation: ) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysi ...
'' (fried rice), ''nasi kari
Nasi kari (lit. curry rice) is an Indonesian rice dish from Acehnese, Minangkabau and Malay cuisine as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, Indonesia.
Nasi kari comprises the following:
* Steamed rice, ketupa ...
'' (rice and curry), ''nasi kuning
Nasi kuning ( Indonesian for: "yellow rice"), or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric, hence the name ''nasi kuning'' (yellow rice).
In the ...
'' (turmeric rice), ''nasi padang
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Suma ...
'' (rice with a variety of dishes), ''nasi pecel
Nasi pecel is an Indonesian rice dish from Java served with pecel (cooked vegetables and peanut sauce).
'' (rice with salad in peanut sauce), '' panekuk'' (pancake), ''roti canai
Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thail ...
'' (flatbread), '' roti gambang'' (herbs bread), ''roti jala
Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا) is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. This is a ver ...
'' (net bread), '' roti john'' (sandwich with minced meat and egg), '' sayur sop'' (vegetable soup in clear broth), '' soto'' (traditional soup with different variations) and ''tinutuan
Tinutuan, also known as ''bubur manado'' or Manadonese porridge is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia.
Tinutuan is a congee made from rice ...
'' (leafy vegetables porridge).
Iran
Breakfast in Iran generally consists of different kinds of flatbread – such as barbari, tafton, sangak, orlavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is on ...
– eaten with white cheese, butter, jam, marmalade (morabba), honey, clotted cream (sar sheer), or nuts and fresh/dried fruits, and accompanied by black tea or coffee. Frequently breakfast can be as simple as butter and jam on bread with tea. Iranians prefer to drink their hot black tea with sugar. Traditional cooked dishes for breakfast include haleem (wheat and chicken/lamb/turkey porridge eaten with cinnamon) or kale pache (sheep's feet, stomach, and other offal), adasi (green lentil soup), fried/boiled/soft-boiled eggs, ''omlet'' (eggs cooked in tomato sauce).
Israel
The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv
Yishuv ( he, ישוב, literally "settlement"), Ha-Yishuv ( he, הישוב, ''the Yishuv''), or Ha-Yishuv Ha-Ivri ( he, הישוב העברי, ''the Hebrew Yishuv''), is the body of Jewish residents in the Land of Israel (corresponding to the ...
culture, North African cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia.
Well-known dishes from the region include ''c ...
, and Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant.
Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''.
Levantine dishes
* Arabic coffee (قهوة عر ...
. It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg) and bread, served with spreads like butter, jam, or honey. The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included. Cheeses include, at the very least, cottage cheese
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keep ...
, quark
A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly ...
or fromage blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, acc ...
, and a local variety of Edam ("yellow cheese"), and often Tzfatit and labneh
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive s ...
too. Side dishes including pickled olives and herring
Herring are forage fish, mostly belonging to the family of Clupeidae.
Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Ocean ...
may also be served. Typical Middle Eastern mezze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course ...
such as Israeli salad, hummus
Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...
, tehina and baba ghanoush
Baba ghanoush (, ;"baba ghanouj"
(US) and
, as well as Shakshouka and a variety of (US) and
salads
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
may be served. The meal is most often accompanied by coffee, tea and orange juice. A typical Israeli meal could be either dairy- or meat-based, but not both. Only certain types of meat are considered kosher.
Israeli hotels usually present this type of breakfast as a buffet
A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...
. Restaurants may prefer a pre-set "Israeli Breakfast" menu item.
Japan
Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style. Japanese-style breakfasts are eaten widely in Japan, but often only on weekends
The weekdays and weekend are the complementary parts of the week devoted to labour and rest, respectively. The legal weekdays (British English), or workweek (American English), is the part of the seven-day week devoted to working. In most of t ...
and non-working days. Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare. The standard Japanese breakfast consists of steamed white rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
, a bowl of miso soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, '' abura-age'', etc.) that may be added depending on regional a ...
, and Japanese styled pickles (like ''takuan
''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takuan ...
'' or ''umeboshi
Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...
''). A raw egg and nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...
are often served; the raw egg is beaten in a small bowl and poured on the hot rice to make golden colored ''tamago kake gohan
is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce.
Background
Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. B ...
'', whilst the ''nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...
'' (sheets of dried seaweed) is used to wrap rice. Grilled fish and Japanese green tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since th ...
are often served as well.
Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat corn flake
Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his broth ...
s and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as vari ...
. Traditional Japanese inns (like ''ryokan
A is a type of traditional Japanese inn that typically features ''tatami''-matted rooms, communal baths, and other public areas where visitors may wear yukata and talk with the owner. Ryokan have existed since the eighth century A.D. du ...
'') serve complete traditional breakfast. Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese styles.
Korea
Traditionally,Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...
n breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with ''banchan
''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...
'', or side dishes consisting of ''kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
'', ''Gyeran-jjim
''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of ''jjim'', Korean steamed dish.
* It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with '' saeu-jeot'' (salted shrimp) or '' myeongnan-jeot'' (salted poll ...
'' (steamed eggs) and tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
.
Malaysia and Singapore
As multiracial nations, breakfast options vary greatly in both Malaysia and Singapore, and are commonly consumed in coffee shops and hawker centres. A traditional Malaysian and Singaporean breakfast containskaya toast
Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside coffee and soft-boiled eggs. In Singapore, the dish is commonly consumed for breakfast. It became integrated into kopi tiam (c ...
(coconut milk jam with bread), half-boiled eggs and Kopi (Coffee made from Robusta beans, typically roasted with butter and sugar). Locals usually dip the toast into the eggs mixed with soya sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...
and pepper
Pepper or peppers may refer to:
Food and spice
* Piperaceae or the pepper family, a large family of flowering plant
** Black pepper
* ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae
** Bell pepper
** Chili ...
. Other commonly consumed dishes include fishball noodles, fried bee hoon (rice vermicelli), dim sum, Indian Roti Prata (Fried Dough Pancakes) and appam (small savoury pancakes).
Myanmar
InBurma
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
the traditional breakfast is ''htamin jaw'', fried rice with boiled peas
The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...
(''pè byouk''), and ''yei nway jan'' (green tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since th ...
), especially among the poor. Glutinous rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amyl ...
or ''kao hnyin'' is steamed and wrapped in banana leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrappin ...
often served with peas as ''kao hnyin baung'' with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety of rice known as ''nga cheik'' which is cooked the same way and called ''nga cheik paung''. ''Si damin'' is sticky rice cooked with turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onion
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, Garnish (food), garnish, or vegetable accompaniment to various recipes.
Sautéed onions
Common fried onions are cooked ...
s. Assorted fritters such as ''baya jaw'' (''urad dal
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...
'') are often served as a complement.
''Nan bya'' or ''naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...
'' (Indian-style flatbreads) again with ''pè byouk'' or simply buttered, is served with Indian tea or coffee. It goes well with ''hseiksoup'' (mutton soup). Fried ''chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
'', blistered like ''nan bya'' but crispy, with ''pè byouk'' and crispy fried onions is a popular alternative. ''Htat ta ya'', lit. "a hundred layers", is flaky multi-layered fried '' paratha'' served with either ''pè byouk'' or a sprinkle of sugar. ''Eeja gway'' (Chinese-style fried breadsticks or ''youtiao
''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Conventionally, ''youtiao ...
'') with Indian tea or coffee is another favourite. '' Mohinga'', perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
The term ''vermicelli'' is also used ...
in fish broth kept on the boil with chickpea flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali ...
or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander
Coriander (;
, fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...
and lime. Add fritters such as split chickpea (''pè jan jaw''), urad dal (''baya jaw'') or gourd
Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly ''Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. One of the ear ...
(''bu jaw''), boiled egg and fried fish cake (''nga hpè jaw'').
Philippines
A typical Filipino breakfast usually includes one or more fried eggs (either scrambled or sunny side-up),tocino
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback and is neither cured nor smoked but simply fried un ...
, dried fish known as tuyo, tapa
Tapa, TAPA, Tapas or Tapasya may refer to:
Media
*Tapas (website), a webtoon site, formerly known as Tapastic
* ''Tapas'' (film), a 2005 Spanish film
* ''Tapasya'' (1976 film), an Indian Hindi-language film
* ''Tapasya'' (1992 film), a Nepalese f ...
, and fried rice, normally seasoned with garlic. The word ''silog'' is a portmanteau of ''sinangag'' (garlic fried rice) and ''itlog'' (egg), which form the basis of many breakfast combinations. These combinations include ''tapsilog'' (with tapa), ''tocilog'' (with tocino), and ''longsilog'' (with longganisa
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines ...
). Breakfast is usually served at seven in the morning since school classes start relatively early. If a cooked breakfast is unavailable, a bread called pandesal
Pandesal ( es, pan de sal, salt bread, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
Description
''Pandesal'' is a popular yeast-raised bread in the ...
is eaten instead, together with cheese, peanut butter, jam, or kesong puti
''Kesong puti'' is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When a ...
as spreads.
Taiwan
Traditional Taiwanese breakfasts consists of a variety of dishes, usually containing a lot of carbohydrates and proteins to start off the day. In northern Taiwan,shaobing
Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that ca ...
and youtiao
''Youtiao'' (), known in Southern China as Yu Char Kway is a long golden-brown deep-fried strip of dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Conventionally, ''youtiao ...
are common and usually washed down by a hot glass of soymilk or rice milk
Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is comm ...
. Other popular dishes include scallion pancake, turnip cake
Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally ...
, and danbing. Down south, typical breakfast dishes include milkfish congee, eel noodles, tube rice pudding
Tube rice pudding () is a Taiwanese dish consisting of a stir-fried glutinous rice mixture that is seasoned and steamed in a bamboo tube. Tube rice pudding is a cylindrical shape caused by the steaming process in a tube. The dish is typically s ...
, beef soup and bubble tea
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; , ) is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially ...
.
Turkey
In Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...
, a typical breakfast consists of bread, cheese ('' beyaz peynir'', ''kaşar
Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a pr ...
'' etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak
Kaymak, sarshir, or qashta/ashta ( fa, سَرشیر ) ( ar, قشطة or ar, قيمر ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, som ...
. ''Sucuk
Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly use ...
'' (spicy Turkish sausage), '' pastırma'', ''börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly ...
'', ''simit
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire, and the Middle East. Simit's size, crunch, chewiness, and other character ...
'', '' poğaça'' and soups are eaten as a morning meal in Turkey. A common Turkish specialty for breakfast is called ''menemen
Menemen is a district of İzmir Province in Turkey and its central town. The district extends on a fertile plain formed by the alluvial soil carried by the Gediz River. Adjacent districts are, from east to west; Aliağa and Foça to the north and ...
'', which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups ( çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup, and a national delicacy, '' tarhana'' soup (Turkish cereal food consisting of flour, yogurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, and sheep's head soup are also traditionally very common all over Turkey for breakfast. The Turkish word for breakfast, ''kahvaltı'', means "before coffee," (''kahve'', 'coffee'; ''altı'', 'under'). but after the First World War
World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was List of wars and anthropogenic disasters by death toll, one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, ...
, during which the Ottoman Empire
The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University ...
lost its coffee-producing territories, tea has displaced coffee as the everyday hot drink in Turkey. In the Sirkeci district of Istanbul
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, Pide
The International and State Defense Police ( pt, Polícia Internacional e de Defesa do Estado; PIDE) was a Portuguese security agency that existed during the '' Estado Novo'' regime of António de Oliveira Salazar. Formally, the main roles of th ...
is a popular morning meal.
Pakistan
In Pakistani Cuisine, a breakfast consists of fried bread called ( Paratha) and Omelette with black milk tea. A more common Pakistani speciality for breakfast consist few itemsNehari
Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine' served with kulcha'flatbread made with wheat flour'
Halwa poori
and Siri paya.
Europe
European breakfasts are generally lighter than in the United States of America or the United Kingdom, and apart from drinks are often all cold. Bread with boiled eggs, cheese and cold meat slices may be found, and pastries and preserves are normal. Muesli, a Germanic breakfast invention, is popular in many places, and fruit and fruit juices common. Coffee or tea are near-universal.
The apparent lightness of continental breakfast compared to much of the rest of the world and specially the full English breakfast
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and ...
, probably comes from medieval times when breakfast was disapproved of by many clerical and medical writers. The 16th century seems to have marked a change in attitude.
In southeast Europe
Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (a ...
, in countries such as Bulgaria
Bulgaria (; bg, България, Bǎlgariya), officially the Republic of Bulgaria,, ) is a country in Southeast Europe. It is situated on the eastern flank of the Balkans, and is bordered by Romania to the north, Serbia and North Macedo ...
, Bosnia
Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and Pars pro toto#Geography, often known informally as Bosnia, is a country at the crossroads of Southern Europe, south and southeast Euro ...
, Montenegro
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, North Macedonia
North Macedonia, ; sq, Maqedonia e Veriut, (Macedonia before February 2019), officially the Republic of North Macedonia,, is a country in Southeast Europe. It gained independence in 1991 as one of the successor states of Socialist Feder ...
and parts of Croatia
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breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and a glass of yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
. Breakfast also often consists of open sandwiches. The sandwich is spread with margarine, with toppings added such as prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced.
Several regions in Italy have their own variations of ''prosciutto crud ...
and yellow cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...
.
Continental breakfast
The continental breakfast is a variant of lighter European styles, developed in English-speaking countries by the hotel industry. According to the American dictionary Merriam-Webster
Merriam-Webster, Inc. is an American company that publishes reference books and is especially known for its dictionaries. It is the oldest dictionary publisher in the United States.
In 1831, George and Charles Merriam founded the company as ...
, for Americans a "continental breakfast", apparently usually encountered there in hotels, usually includes items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people. Typical items include coffee, tea, fruit juice, fruit, and baked goods such as bread, muffins, and pastries, along with packets of butter and jam. The meal may also include cold milk and breakfast cereal
Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in We ...
, popular among kids. Other possible items include hot water and instant oatmeal packets, a toaster for making toast, and a waffle iron
A waffle iron or waffle maker is a utensil or appliance used to cook waffles.
It comprises two metal plates with a connecting hinge, molded to create the honeycomb pattern found on waffles. The iron is heated and either batter is poured or dou ...
or other means to make pancakes and waffles from batter. The hospitality industry's continental breakfast is influenced by cuisine in France and the Mediterranean, whose breakfasts are lighter and more delicate than the typical full English breakfast
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and ...
, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs, preserved meats, pancakes, potatoes, and toast.
The term originated in Britain in the mid-19th century, first used in 1896 public hygiene book ''The Sanitarian'', in which "continent" refers to the countries of mainland Europe
Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...
, though the idea had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting America. economy and limited service hotels, which may not have a full restaurant, often include continental breakfast as part of the room price. Continental breakfasts are also more cost-effective for the establishments serving them, because they require fewer staff to prepare and serve them.
Albania
InAlbania
Albania ( ; sq, Shqipëri or ), or , also or . officially the Republic of Albania ( sq, Republika e Shqipërisë), is a country in Southeastern Europe. It is located on the Adriatic and Ionian Seas within the Mediterranean Sea and share ...
the breakfast often consists of a scone, milk, tea, eggs, jam or cheese. Meat is not preferred during the breakfast and it is usually substituted for seafood such as canned sardines or tuna which is typically served with condiments such as mustard or mayonnaise. Whole grain cereals and pastries are mostly consumed by children. A shot of raki may be added to coffee as in the Italian ''Caffè corretto
Caffè corretto (), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordered ...
''.
Croatia
InCroatia
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the base is a continental breakfast with a variety of pastries with or without fillings (marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamot ...
, chocolate, cheese, ham, nuts, poppy
A poppy is a flowering plant in the subfamily Papaveroideae of the family Papaveraceae. Poppies are herbaceous plants, often grown for their colourful flowers. One species of poppy, '' Papaver somniferum'', is the source of the narcotic drug o ...
) and fermented milk products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as '' Lactobacillus'', '' Lacto ...
(yogurt, soured milk, soured cream). Cold cuts, such as prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced.
Several regions in Italy have their own variations of ''prosciutto crud ...
, ham, salami, kulen
Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia ( Slavonia) and Serbia (Vojvodina).
A regional festival of Kulen is held annually in Bački Petrovac.
A kind of kulen from Syrmia has had its ...
, bacon, and various cheeses, are also favored.Slavic Cuisine Fried eggs or omelet
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ...
and Vienna sausage
A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of por ...
with mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tarta ...
, mustard
Mustard may refer to:
Food and plants
* Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment
* Mustard plant, one of several plants, having seeds that are used for the condiment
** Mustard seed, seeds of the mustard p ...
or ajvar are very often consumed. In continental parts ''sir i vrhnje'' (cottage cheese
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keep ...
with soured cream and some spices) is traditional. Coffee is much preferred over tea (mostly herbal tea
Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ...
).
Denmark
A typical breakfast inDenmark
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consists of slices of rye bread (''rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...
'') with yellow cheese, a soft-boiled egg – or more rarely – ham, salami or liver spread ('' leverpostej''), or it may consist of breakfast cereal
Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in We ...
s such as oatmeal
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats a ...
or corn flakes
Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his broth ...
, with yogurt being a popular alternative. White bread or bread roll
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...
s (''rundstykker'') are eaten with yellow cheese and different kinds of jams, usually made from berries or citrus fruits, and other toppings, all accompanied by coffee
or tea.
Weekends or festive occasions may call for Danish pastries
A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where th ...
(''wienerbrød''), chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...
, or a shot of bitters
Bitters (plural also ''bitters'') is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now ar ...
, such as Gammel Dansk.
Finland
Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili
Viili (Finnish) is a mesophilic fermented milk product found in the Nordic countries, particularly Finland. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". The metabolism of the bacteria used in t ...
are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit, or jam. Oatmeal or mixed grain porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
may also be served, usually topped with butter.
France
In France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
, a typical domestic breakfast consists of a cup of coffee, often café au lait
''Café au lait'' (; ; French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
Variations Europe
In Europe, ''café au lait'' stems from the same c ...
, or hot chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...
, sometimes accompanied by a glass of orange or grapefruit juice. The main food consists of sweet products such as ''tartines'' (slices of baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A baguette has a dia ...
or other breads spread with butter, jam, or chocolate paste), sometimes dunked in the hot drink. Brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...
s and other pastries such as ''croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...
s'', '' pains au chocolat '' and '' pains aux raisins'' are also traditional, but more of a weekend special treat. Other products such as breakfast cereals, fruit compote
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemo ...
, fromage blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, acc ...
, and yogurt are becoming increasingly common as part of the meal. A traditional French breakfast does not include any savory product, but breakfast buffets in hotels often include ham, cheese, and eggs. French people don't usually eat from plates at breakfast, preferring to savor their croissants or tartines over a bowl of hot chocolate.
French children often eat crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...
s or tartines and drink orange juice or hot chocolate for breakfast.
Germany and Austria
The typical German
German(s) may refer to:
* Germany (of or related to)
**Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ge ...
breakfast consists of bread or bread rolls, butter, jam, ham, cheeses, meat spreads, cold cuts, hard- or soft-boiled eggs, and coffee or tea. Cereals have become popular, and regional variation is significant. Yogurt, granola, and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts). A second breakfast is traditional in parts of Germany, notably Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total l ...
where it is called " Brotzeit" (literally "bread time").
Greece
Home breakfasts in Greece include bread with butter,honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
, or marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamot ...
with coffee or milk. Breakfast cereals are also eaten. Children also eat Nutella
Nutella (; ; ) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964, although its first iteration dates to 1963.
History
Pietro Ferrero owned a bakery in Alba, ...
type cream on bread. No breakfast at all is common. Various kinds of savoury pastry (Tyropita
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that i ...
, spanakopita, and bougatsa
Bougatsa ( ) is a Greek breakfast pastry (sweet or savoury) consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
Origin
The name comes from the Byzantine Greek πογάτσα (pogátsa), from the an ...
) are also eaten for breakfast, also by those eating out, usually accompanied with Greek coffee
Turkish coffee is a style of coffee prepared in a ''cezve'' using very finely ground coffee beans without filtering.
Preparation
Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
or Frappé coffee
A frappé coffee, Greek frappé, Nescafé frappé, or just frappé ( el, φραπέ, , ) is a Greek iced coffee drink made from instant coffee (generally, spray-dried Nescafé), water, sugar, and milk. The word is often written frappe (without ...
.
Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) was also available in special "milk shops" (in Greek Galaktopoleia – Γαλακτοπωλεί�γαλακτοπωλείο
. Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens, and some exist in small towns.
Hungary
InHungary
Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Cr ...
people usually have a large breakfast. Hungarian breakfast is typically an open sandwich made with fresh bread or toast, butter, cheese or different cream cheeses, '' túró'' cheese or '' körözött'' (Liptauer cheese spread), cold cuts such as ham, liver pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often ser ...
(called '' májkrém'', or '' kenőmájas''), bacon, salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...
, beef tongue
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for ...
, mortadella
Mortadella () is a large Italian sausage or luncheon meat ('' salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is tradi ...
, '' disznósajt'' (head cheese
Head cheese ( Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...
), and different Hungarian sausages or kolbász. Eggs (fried, scrambled or boiled), French toast called ''bundás kenyér'' and vegetables (such as peppers, bell peppers, tomatoes, radishes, scallions, and cucumber) may also form part of a Hungarian breakfast. Sometimes a simple breakfast will consist of a cup of milk, tea, or coffee taken with one or more pastries, bread rolls (including crescent-shaped kifli), toast, other pastries with different fillings (sweet and savory), butter, jam, or honey and a bun or a strudel or cereal like muesli, yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
, kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in p ...
, and perhaps fruit.
Iceland
A typical Icelandic breakfast in 1900 included oatmeal porridge,skyr
Skyr ( ; ) is an Icelandic cultured dairy product originating in Norway. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the B ...
, black pudding
, type =
, course =
, place_of_origin = Great Britain and Ireland
, region =England, Ireland, Scotland
, associated_cuisine = United Kingdom and Ireland
, creator =
, year =
, mintime =
, maxtime =
, served = Hot, occasionally ...
, rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat ...
, and coffee.
In modern times, oatmeal porridge and orange juice are popular but the most common breakfast is a simple combination of bread and coffee. In 1995, over 90% of people had soured milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vin ...
or skyr
Skyr ( ; ) is an Icelandic cultured dairy product originating in Norway. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the B ...
for breakfast with added cereal, notably Cheerios
Cheerios is a brand of cereal manufactured by General Mills in the United States, consisting of pulverized oats in the shape of a solid torus. In some countries, including the United Kingdom, Cheerios is marketed by Cereal Partners under the ...
or corn flakes
Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his broth ...
. Around 2000, Iceland was the world leader in Cocoa Puffs
Cocoa Puffs is an American brand of chocolate-flavored puffed grain breakfast cereal, manufactured by General Mills. Introduced in 1956, the cereal consists of small orbs of corn and rice flavored with cocoa. Cocoa Puffs have the same shape as K ...
chocolate cereal consumption. Cod liver oil
Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D. Histori ...
is commonly had with breakfast as a dietary supplement.
Italy
The traditional breakfast inItaly
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
simply consists of a caffè latte
Caffè latte (), often shortened to just latte () in English, is a coffee beverage of Italian origin made with espresso and steamed milk. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as m ...
(hot coffee with milk) with bread or rolls, butter and jam – known as ''prima colazione'' or just ''colazione''. ''Fette biscottate'' (a cookie-like hard bread often eaten with hazelnut chocolate spread or butter and jam) and biscotti
Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Name
...
(cookies) are commonly eaten. Hot coffee may be sometimes replaced by hot tea, depending on personal taste. Children often drink hot chocolate, plain milk, hot milk with barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
coffee, or hot milk with very little coffee. Cereals, yogurt, and fruit juices are also common. If breakfast is eaten in a ''bar'' (coffee shop), it is composed of ''cappuccino'' and ''cornetto'' (frothed hot milk with coffee and a pastry).
Latvia
Typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs, or cheese. As in Finland, they are often buttered with margarine. Curd mixed with vegetables and salt as well as other sour milk products are very popular as well. Very often light oat porridge is eaten too.And the New Scandinavian Cuisine Marcus Samuelsson In general light, sour, and salty tasting food is common for morning meal. Latvians usually drink coffee for breakfast.Malta
On the island ofMalta
Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies ...
, breakfast integrates both British
British may refer to:
Peoples, culture, and language
* British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies.
** Britishness, the British identity and common culture
* British English, ...
and continental
Continental may refer to:
Places
* Continent, the major landmasses of Earth
* Continental, Arizona, a small community in Pima County, Arizona, US
* Continental, Ohio, a small town in Putnam County, US
Arts and entertainment
* ''Continental'' ( ...
elements. Usually the Maltese start their day with a bowl of cereal mixed with milk, sometimes with a cup of coffee or tea. Marmalade/jams or even chocolate spreads are also common on bread or toast. Today cereal bars are also becoming a common type of breakfast on the island. The traditional English breakfast of eggs, sausages, and fried bacon was also popular among the Maltese, especially on Sundays, due to the strong British influence on the island, but this has diminished almost completely, as locals have rediscovered a more Mediterranean and continental diet over the recent years. Hotels usually serve both a continental as well as a full English breakfast. Prayers are often said before breakfast in order to bless the meal.
Netherlands and Belgium
For breakfast, the Dutch and Belgians typically eat sliced bread with butter or margarine and various choices of toppings: dairy product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items i ...
s (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...
(from sugar beets or fruit), honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
, Kokosbrood (a coconut product that is served thinly sliced like sliced cheese) or peanut butter
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countri ...
. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: '' hagelslag'' (chocolate sprinkles), '' chocoladevlokken'' (chocolate flakes) (both typically Dutch), and ''chocoladepasta ''( chocolate spread). Children may eat chocolate-topped bread or colorful fairy bread, which is called ''vruchtenhagel''. Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc., breakfast is usually the same, but with a wider range of choices (i.e. premium cheeses, special ham, hot buns, croissants etc.).
A 2012 opinion poll concluded that the Dutch believe that breakfast should be a more important meal than it is and that more time should be spent on it; almost three-quarters of those polled ate their sandwiches in less than fifteen minutes, and blame for an all-too quick breakfast was placed on "fast" breakfast products. A perfect "weekend breakfast" for the Dutch contained coffee or tea, fresh-baked bread rolls (and croissants), and a boiled egg. The poll also concluded that men are more interested than women in having breakfast with their partner.
Norway
80% of Norwegians eat breakfast (''frokost'') daily, mostly at home. The most common breakfast is open sandwiches (''smørbrød''), often whole wheat bread, with cheese, oftenJarlsberg
Jarlsberg was a former countship that forms a part of today's Vestfold county in Norway.
The former countships of Jarlsberg and Larvik were merged into a county in 1821. Jarlsberg and Larvik's County (''Jarlsberg og Larviks amt'') were renamed ...
, Norvegia or brunost
Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer ...
, cold cuts, leverpostei, jam, mackerel in tomato sauce, etc. Common drinks are water, filter coffee
Filter, filtering or filters may refer to:
Science and technology
Computing
* Filter (higher-order function), in functional programming
* Filter (software), a computer program to process a data stream
* Filter (video), a software component tha ...
, milk and juice. Another common breakfast is breakfast cereals like corn flakes
Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his broth ...
eaten with milk, kulturmelk, or yogurt. Whole-grain porridges (primarily oatmeal
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats a ...
) with regular milk or butter are also eaten by some. More ample breakfasts may include fish, a diverse array of cheese, eggs, bacon, breads, and hot and cold cereals eaten in various combinations. Pastries bought on the go, such as croissants or ''pain au chocolat
Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast- l ...
'' have become increasingly common since the 1990s; as has vegan alternatives and replacements to traditional spreads.
Poland
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage, tomatoes, cheese, and sliced pickles. '' Twaróg'', a Polish cheese, is a breakfast staple and comes in many forms. ''Twaróg'' can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and ...
into a cream cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
The U.S. Food and Drug Administration de ...
-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.
Romania
The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves. Sometimes the buttered bread is served savory instead of sweet, in which case the Romanians add cured meats, salami, or cheese. Another option is to spread on a slice of bread some liver pâté. In recent years, Romanians have also started to serve cereal with dried fruits and milk instead of the traditional breakfast, though that is not yet very widespread. According to a 2014 study, 35% of Romanians eat cooked dishes such as omelet or fried eggs and 15% eat sandwiches. Most people drink coffee and 67% serve Turkish coffee (made in an ibrik), though more and more people are starting to use drip or filter coffee. While crêpes served with fruit preserves, jams, or cheese have traditionally been served as desserts, in recent years more Romanians have started to have them as breakfast during weekends.Russia
Traditional Russian breakfast are concentrated on kashas, or porridges – the most important staple in Russian nutritional culture, with buckwheat and oat, as well as semolina, serving as the three most important bases of such dishes, usually cooked using water or milk, as well as consumed with or without milk. Breakfast foods also include pancakes or oladushki. Oladushki are made from flour and rise on yeast.Blini
A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern ...
, or crepes, are also popular for breakfast and are also made with flour, but without yeast. Sirniki, is a cheese form of pancake. Sirniki are made of tvorog (quark cheese), which can be eaten separately with honey for breakfast. Also, a popular dish is buterbrod, open sandwiches with cold cuts and cheeses.
Serbia
In Serbia
Serbia (, ; Serbian: , , ), officially the Republic of Serbia ( Serbian: , , ), is a landlocked country in Southeastern and Central Europe, situated at the crossroads of the Pannonian Basin and the Balkans. It shares land borders with Hu ...
, breakfast may include eggs in different forms (e.g. omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto, ham, bacon, salami, feta cheese, Serbian traditional chese and salad (e.g. pickles) filled with sour cream or mayonaise. Serbian traditional products such as kajmak and ajvar are very popular even in these days, after hundreds of years. Fried Mushrooms are also very popular for breakfast.Different types(e.g. proja, gibanica, burek) are also served as the main dish.Bakery products such as pogačica, kiflice, projarice and paštete are ofently eaten. Yogurt, coffee, milk and tea are preferred breakfast drinks.
Spain
In Central Spain there is a special breakfast known as ''chocolate con churros'' – hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile covered in sugar. The chocolate drink is made very thick and sweet. In Madrid, ''churros'' are somewhat smaller and shaped like a charity ribbon. This meal is normally served in cafeterías but it is not a regular or usual breakfast at Madrid homes. The usual one is the same as in the rest of Spain: coffee with milk or Cola Cao, orange juice, biscuits or toasts, with butter and jam. In the North, East and West it is more common to have a cup of coffee (usually with milk) or Cola Cao and a toast with a choice of olive oil and salt, tomato and olive oil,butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...
, jam, pâté, ''jamón serrano'' (cured ham), and other options like ''Sobrassada, sobrasada'' (a raw cured spiced sausage that is easy to spread), and in Andalucia, ''pringá''. Freshly squeezed orange juice is widely available in most places as an alternative for coffee. The breakfast is not often larger than these two items, because usually in late morning there is a break known as ''almuerzo'' when there is a snack. Sometimes, toast is replaced with ''galletas'' (a type of cookie made with flour, sugar, oil, and vanilla flavour), ''magdalenas'' (a Spanish version of the French Madeleine (cake), madeleine made with oil instead of butter) or buns.
Sweden
Breakfast in Sweden is usually an open sandwich of soft bread or crisp bread, cold cuts, smörgåskaviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté (leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...
or tea. Breakfast cereals or muesli with milk, yogurt or filmjölk, currants, and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam). Bilberry-soup (blåbärssoppa) and rose hip soup are also possible breakfast alternatives.
Switzerland
Switzerland, Swiss breakfasts are often similar to those eaten in neighboring countries. Traditionally, zopf (or züpfe) is eaten on Sunday mornings and New Year's Day. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli, (''Birchermüesli'' in Swiss German), introduced in 1900 by Maximilian Bircher-Benner for patients in his hospital.United Kingdom and Ireland
In the contemporary UK and Ireland, a weekday breakfast may involve a cereal dish, such as muesli, porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
or cereal, or toast or simply bread spread with jam or marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamot ...
. Tea and coffee remain equally popular accompaniments. Marmalade, originally a Portuguese confection, had been a popular British spread to consume in the evening, before the Scots moved it to the breakfast table in the 18th century. It is however becoming very common to 'skip breakfast' entirely or take coffee or pastries on the morning commute. Portable quick snacks such as granola bars, ready-cut fruit and warm takeaway foods are becoming increasingly commonly consumed away from home and are sold at commuting points and newsagents and local shops in all urban areas.
The traditional breakfast most associated with Britain and Ireland remains, however, the full breakfast of eggs (fried, scrambled, or poaching (cooking), poached) with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding
, type =
, course =
, place_of_origin = Great Britain and Ireland
, region =England, Ireland, Scotland
, associated_cuisine = United Kingdom and Ireland
, creator =
, year =
, mintime =
, maxtime =
, served = Hot, occasionally ...
or white pudding, and toast. Dating from a time when hard labour was more common, calorie intakes were necessarily higher, and servant labour was more available, it is nowadays regarded as a meal for the weekend or holidays when time is available for preparation, prepared by parents to welcome children, or as a special occasion such as a birthday or anniversary, or following a night of drinking. A healthy and nutritious version consists of grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein, and toast abound. It remains by far the most common choice on brunch menus and breakfast cafes across the region. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages or lamb haggis instead. At its most extensive it consists of eggs, Lorne sausage, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links, and fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British cuisine, British dishes.
Another traditional British breakfast consists of porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten the night before were often served re-fried becoming 'bubble and squeak, bubble-and-squeak';Caroline Conran, Traditional Cooking (British Cookery)1978 in Ireland the dish is known as colcannon. Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy. Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring
Herring are forage fish, mostly belonging to the family of Clupeidae.
Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Ocean ...
) with poached egg and toast, and kedgeree (a Scoto-Indian smoked haddock, egg, and rice dish originating in Colonial India). Most British breakfasts are consumed with tea, coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
Seeds of ...
, or fruit juice.
In Old English, breakfast was known as ''morgenmete'', meaning "morning meal".Anderson, Heather Arndt (2013)''Breakfast: A History''
AltaMira Press. A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) slices of cheese and cold meat, cereal,
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
s, fruit and drinks like coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world.
Seeds of ...
, tea, or fruit juices. Although this is the traditional breakfast in parts of continental Europe, elsewhere these breakfasts are common only in the hospitality sector (particularly in Economy limited service, economy and limited service hotels with no restaurant, as they require little preparation).
North America
As with other continents around the world, breakfasts in North America vary widely from country to country, depicting variations of both American and Continental breakfasts.Canada
Traditional Canadian breakfast foods include pork sausages, bacon, maple-cured bacon, fried potatoes, maple-infused beans, eggs, toast, cereals, pancakes (or French toast) and maple syrup, or hot oatmeal. Peameal bacon is also a Canadian breakfast food. Coffee, tea and fruit juice of many varieties are widely consumed in Canada during breakfast.Costa Rica
In Costa Rica the most common breakfast is called "gallo pinto", which is made up of rice and beans (red or black) previously cooked. Sautéed in a pan with chile, onions, culantro (an herb typical to the region) and bean stock for color. It is accompanied with fried egg, cheese, and fried plantain or cooking plantain. Black coffee or coffee with milk are traditional drinks. As this is the most common breakfast of the country, in Limón Province they prepare gallo pinto with coconut milk instead. Another popular breakfast food is the "chorreadas" which are savory sweetcorn pancakes; they are usually accompanied by cheese or a type of sour cream called "natilla".Cuba
Breakfast in urban areas traditionally consists of café con leche that is sweetened and includes a pinch of salt. Toasted buttered Cuban bread, cut into lengths, is dunked in the coffee. In rural Cuba, farmers eat roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.Dominican Republic
In the Dominican Republic, breakfast varies depending on the region. In the interior of the island it is accustomed to have breakfast with a side of vegetables, the green plantain or cooking plantain being the most popular. It is served boiled or mashed known as Mangú (dish), Mangú. In the capital, breakfast is more light. It includes coffee with milk or hot chocolate, along with bread, butter, and cheese. Normally accompanied by orange juice and other juices of fruits typical to the region. Milk punch (milk, egg, nutmeg, and malt) boiled eggs with "harina de negrito" or some other type of corn starch. Traditional breakfast bread is a water-based bread.El Salvador
A typical Salvadoran breakfast comprises fried or scrambled eggs, refried beans or casamiento (rice cooked with black beans), fried plantains, cheese or Crema (dairy product), crema, and thick Salvadoran-style Corn tortilla, tortillas (or bread). Sometimes sausage (Chorizo)or avocado will be included on the side. Breakfast may be enjoyed with coffee or fruit juice.Guatemala
In Guatemala, breakfast consists of one or two eggs either fried, scrambled, or boiled accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese, and fried plantains (or cooking plantain). It is common to add hot sauce made out of "chiltepes" (a type of pepper). They are prepared raw or boiled, then they are ground with some vinegar, chopped onions, and chopped cilantro to make the hot sauce. A traditional egg dish prepared with both green and red sauces is called "huevos divorciados". In the eastern part of the country, specifically in Zacapa, you can find "huevos a caballo" or (eggs on a horse) which is basically two fried eggs over roasted steak.
Other types of breakfast include milk cereals. The most common drinks are orange juice or other fruits, milk, atol (a milk pudding with chocolate), and corn starch. The coffee is normally served with sweet bread also called "pan de manteca" (or butter bread).
Honduras
In Honduras it is typical to start the day with homemade bread, with coffee or a glass of milk. Then, a plate of food with beans, alongside eggs that can be scrambled or sunny side up, slivers of fried plantain (or cooking plantain), corn, tortillas, cheese, and butter. Versions of egg preparation vary: "estrellados" which consists of just cracking the shell, in "torta" or omelette (beaten with some salt), scrambled or boiled. Another typical breakfast are the baleadas and tortillas with cheese; sometimes they are fried together with cheese in between. In the "garífuna" culture, coffee is accompanied by "mínimo" bread (banana bread) or coconut bread.Jamaica
A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and jonnycake, fried dumplings.Deborah S. HartAuthentic Jamaican breakfast
1 August 1991 Ocala Star-Banner p. 44
Mexico
Breakfast in Mexico is usually served in large portions and is sometimes the main or the second largest meal of the day. Some common dishes during breakfast are: huevos rancheros, chilaquiles, quesadillas, entomatadas, tamales, tlayuda, birria, atole, molletes, pambazo, huevos a la mexicana, enchiladas, barbacoa, menudo (soup) and carnitas.
Nicaragua
In Nicaragua the typical breakfast consists of "gallo pinto" (national dish made out of red beans and rice), eggs, cheese, corn tortillas, and sweet plantains. Meals are normally accompanied by different juices and coffee. On Sundays, nacatamales are the traditional breakfast. These consist of a mass of corn with rice, potatoes, pork or chicken and sliced onions wrapped in plantain leaves and is usually accompanied by cacao as a drink.Panama
In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk (called pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flour known as "hojaldres." Another traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat.
As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kinds of sausages like chorizo or ''morcilla'' are the most popular. These are also accompanied by: slices of green plantain or cooking plantain, "patacones" (double fried plantain), carimañolas (yuca filled with meat), as well as different bread pastries both savory and sweet. These large breakfasts are normally reserved for special occasions while everyday breakfasts consist of more traditional food from the west like toast, ham, cheese, jam etc.
It is important to mention that the prolonged US presence has also influenced urban areas of Panama by introducing meals like cereal with milk as well as pancakes with syrup as traditional breakfast meals.
Puerto Rico
Puerto Rico, being a Commonwealth (U.S. insular area), commonwealth of the United States, has adopted many American staples such as pancakes, waffles, bacon,English muffins, yogurt with fruit and nuts, French toast, eggs and steak. Pancakes and waffle can be made with plantain flour or breadfruit flour popular in the south. A Jibarita is a typical breakfast item much like buttermilk-banana pancakes but with sweet plantains and coconut milk. Crêpes are quite popular as a breakfast food filled with fresh fruit, jam, meats, or cheese. Cremas come in many versions. One version is flavored with vanilla, clove, cinnamon sticks, brown sugar, star anise, orange peels, ginger, coconut milk, and butter. Pan de Agua is a bread served aside coffee, jam, and butter. Revoltillo is a Puerto Rican style scrambled eggs mixed with local cheese, milk, sofrito, squash, ham, shrimp, and other ingredients. Backed or roasted sweet potato or sweet plantains are cooked with its skin on. When done it is split down the middle and top with butter, sugar, cheese, and cinnamon and served with chorizo or longanisa and eggs. Sorullos are sweet corn fitters made with cornmeal, flour, milk, sugar, corn kernels, stuffed with cheese, rolled in to small logs and fried. They are sometimes compared to mozzarella sticks. Sorullos are served different depending on the time. For breakfast they dunked in coffee or hot chocolate. Orange and papaya juice are standard for breakfast with some other restaurants and eatery having other options like mango, guava, apple, and other fruits. Punche de Malta is malta beverage shook with ice, eggs, evaporated milk, condensed milk, and cinnamon. Cow milk, goat milk and plant milks are also part of the breakfast. Hot chocolate and chocolate milk is enjoyed by kids and adults with breakfast.United States
The average starting time for breakfasts in the United States has been found to be 8:12 a.m, and varies from 8:08 a.m. in the South to 8:17 a.m. in the West.
Traditional
There are two main types of breakfasts: traditional and quick. Traditional breakfasts, often eaten on weekends, consists of any combination of eggs, preserved meats, and breads such as pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying w ...
s, waffles, toast, or biscuits. Variants of the full breakfast and continental breakfast (see above) are also common. In the Southern United States, Southeastern United States, biscuits and gravy are popularly eaten at a traditional breakfast. In some regions, such as the Northeast, bagels are a common breakfast item, and are often served sliced in half, toasted, and spread with butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...
or cream cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
The U.S. Food and Drug Administration de ...
or other toppings. Another popular breakfast item in the United States are doughnuts, which are often consumed exclusive of other breakfast foods, and commonly eaten with coffee.
Breakfast sandwiches are also a common choice. Typical sandwiches are composed of egg, cheese, and cooked preserved meat such as bacon or sausage, between bread slices or on a roll, although regional varieties are common. In New Jersey, bacon is often swapped out of the breakfast sandwich and replaced with a processed meat called pork roll. Other areas alter the breakfast sandwich medium with regional favorites, such as biscuits. A variation is the breakfast burrito, which originates from Cuisine of the Southwestern United States, Southwestern and Tex-Mex, Tex-Mex cuisines.
In the early 20th century breakfast was served at the table, each place set with a breakfast doily, between nine and 12 inches square, with doilies serving as coasters for coffee and water glasses. Coffee was served on silver trays with pot, hot water pitcher, cream, milk and sugar. Different napkins were used for breakfast than for dinner. Breakfast napkins were smaller and usually made of linen, fringed or hemmed by hand. For more elegant napkins, borders of heavy lace or white embroidery decorations were added. Breakfast (served with coffee) could be as much as six dishes of salt fish or meat, omelette or other types of eggs, warm bread, pancakes or waffles, coffee cake, fruit or cereal.
Quick
Quick breakfasts are often eaten on weekdays, before school or work, when there is no time or no need for a large breakfast. This type of breakfast includes foods like oatmeal, grits, breakfast cereal, fruit and granola bars. They are often eaten with beverages such as juice or coffee. Toast, often buttered, is popular as well.Drinks
Coffee is a common beverage, as is tea. 65% of coffee is drunk during breakfast hours. Fruit juices, especiallyorange juice
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as vari ...
, are also common. Milk is also widely consumed, drunk either plain or prepared with various flavorings, such as chocolate, Coffee milk, as coffee milk (especially in the Northeast), or strawberry.
Oceania
Australia
Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. Although this is still eaten in the bush, very few urban Australians today would recall this breakfast format.
The majority of urban Australians eat commercially prepared cereal with Pasteurized milk, pasteurised milk or yogurt and toast with preserves such as jam or vegemite for breakfast. Two of the most common cereals are cornflakes and a type of biscuit made from compressed toasted flakes of wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. Cereals with added sugar and marketed largely to children include Frosties, Nutri-Grain, Rice Krispies, Rice Bubbles, Froot Loops and Cocoa Krispies, Coco Pops.
While not unusual, a cooked breakfast is more likely to be eaten on weekends or on special occasions either at home or at a café. A cooked breakfast can include eggs, bacon, sausages, breakfast steaks, mushrooms, tomato, hash browns, mashed avocados (locally known as ‘smashed avo’) and pancakes, similar to both the British and American cooked breakfast.
Breakfast habits differ more between age groups or families than between cities.
Fiji
In ethnically Fijians, Fijian villages, breakfast may be tea served with milk and sugar, and food made out of flour: ''tovoi'' or ''babakau'' (a type of fried dough), pancakes, bread or biscuits with butter. Sometimes a starch, such ascassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
, taro in coconut milk, or rice, is served instead. Leftover fish or meat from the previous night's meal may be served as well. Tea made from lemon leaves (called ''draunimoli'') and fruits such as pineapple, banana, papaya, plantain, and watermelon are also occasionally served. In urban households, tea and cereals are often consumed. Breakfast foods eaten by Indians in Fiji, Fiji Indians often include a vegetable curry with roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...
and sometimes differ from the above. Fijians living in Rotuma sometimes eat Rabbitfish, ''nuqa'' fish in ''tarotaro'' (fermented coconut yogurt), with fresh tropical fruits.
New Zealand
Breakfast in New Zealand is similar to that in Australia. The range of processed breakfast cereals is vast, and children are more likely to eat those that contain added sugar. During winter,porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
is commonly eaten. Porridge is typically served with milk, brown sugar, fruit or yoghurt. Toasted bread served with butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...
or margarine, Preserves#Jam, preserves, spreads such as marmite and vegemite, or eggs is also common. Eating breakfast at a cafe or restaurant was very uncommon in New Zealand until the 1990s; cafes which serve breakfast or brunch until midday, or even all day, are now common.
A type of large cooked breakfast, commonly known as a Big Breakfast, is one of the main breakfast items at cafes and restaurants, being similar to the British cooked breakfast except that it seldom includes black or white pudding or fried bread; as in Australia, it may contain a small strip of steak instead. Other common menu items include various egg dishes, such as eggs benedict, Baked beans, beans, minced beef or avocado on toast, sweetcorn fritters, pancakes, cereal and yoghurt, fruit salads and smoothies. Breakfast in New Zealand often includes tea or coffee, with children often drinking milk on its own, with cereal, or mixed with Milo (drink), milo. Concern has been raised about the cost of milk in New Zealand and some families being unable to afford it.
Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast to primary school children from low-income families. Survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of those skipping breakfast up to three times a week.
South America
Argentina
In Argentina, breakfast is simple: Tostada (toast), tostadas, often topped with butter and marmalade, or Croissant, medialunas, usually served with milk coffee and orange juice.Brazil
Breakfast in Brazil tends to be lighter as "Brazilians consider lunch to be a more important meal". It is called ''café da manhã'' in Portuguese, which translates to “morning coffee”, and consists of a combination of bread, butter, jam, fruits, cheese, ham, eggs, cereal, ''Cheese bun, pão de queijo'', cakes, yogurt, coffee, milk, and fruit juice. Regional differences also exist. Children may drink milk mixed with a small amount of coffee with their breakfasts.
Because of the huge German Brazilians, German immigration to the South Region, Brazil, south of the country in the 19th century, many hotels, restaurants and coffeehouses there (specially in the state of Santa Catarina (state), Santa Catarina) offer the so-called ''café colonial'' ("colonial coffee" or "colonial breakfast"). It consists of a rich table composed of various breads, mainly homemade, which can be of the sourdough type, Marraqueta, pão francês, pão de queijo, and sweet breads such as schnecken. A variety of pies and cakes, such as List of cakes, cuca, corn cake and cornbread. In addition to foods such as butter, schmear, cheeses, ham, sausages, wiener sausage, bock sausage, pork, crackers and biscuits, ricotta and honey, among others. Accompanied by drinks such as milk, coffee, hot chocolate and even wine.
Uruguay
The most traditional breakfast in Uruguay is to just drink Mate (drink), Mate early in the morning, usually served with Torta frita. Nowadays people also prefers coffee, usually prepared with milk. Young kids tend to prefer chocolate milk and a more American-style breakfasts, like breakfast cereals and milk oryogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
. Another common food is Cheese, as Uruguay is a place where the per-capita yearly consumption of milk derivatives is around twice the global average and Cheese is the top preferred one. Bizcocho, Bizcochos (margaritas, croasanes, etc.) are probably the most common choice to serve with Mate or Coffee.
See also
* *Notes
References
{{reflist Breakfast Lists by country