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"Breakfast" around the world

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As a Chinese American growing up in CA, breakfast had never consisted of waffles/toast, sausage/bacon, hash browns/home fries, and oj... instead we would scarf down homemade fried rice, top ramen, dim-sum items, bao, or etc. Since a western breakfast was so rarely served, it became one of my favorite standby meals when seeking a casual, quick, and non-wallet robbing fill up as an adult.

But now I'd like to explore what breakfast meals are like in other cultures. And are these breakfast foods ever served outside of breakfast in their respective cultures?

And do CHers have favorite memories of breakfast?

I'll start off with the statement that the majority of Chinese "breakfast" items can also be eaten as snacks throughout the day, as well as for a lunch meal.

Favorite memories:

1. Waking up on lazy Sunday mornings (around noon) to the smell of potstickers crisping in mom's kitchen & having a warm fuzzy feeling in my tummy just thinking about the hot lil bites of heaven.

2. Chowing down on longanisa (deep fried), eggs over easy, and garlic fried rice w/ my roomies in college (especially after an alcohol soaked bash).

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  1. In NY I grew up on pancakes with fake maple syrup, french toast, matzo brei (it's the same as french toast but with matzo usually eaten during Passover), leos (lox, eggs and onions), chewy NY bagels, cold cereal and oatmeal. I still like these American staples but every now and then I love something different.
    When I was in Japan I savored Japanese Breakfast: rice or rice porridge, natto (gluey soybeans- I know many hate it but mixed with rice and sesame oil it was tasty), various pickles, miso soup, various fish. YUM.
    In Paris I loved streetside crepes (my fav being simple scrambled egg). Or a croissant or pastry. The only problem is that by being used to an American breakfast I usually was starving a short while later.
    I tried Chinese breakfast in NY- I love dim sum but have not acquired a taste for soymilk soup (it tastes chalky and too sweet for me).

    3 Replies
    1. re: NicoleFriedman

      Ahhh, you need to try the salty version, not the sweet, big difference.

      1. re: NicoleFriedman

        the soymilk you tasted is typical of store bought soymilk loaded with sugar and over watered. try making your own or try homemade soymilk and you will never go back to buying soymilk - thick and rich and creamy

        1. re: liangcha

          The soymilk they are referring to is different than the one you buy in the regular supermarkets. In the Chinese markets, the soymilk is not sweetened. Plus the one in the restaurants is served almost like a soup.

      2. Rice porridge w/ a dozen or so little dishes of pickled vegetables (especially the yellow daikon), dried pork/meat/fish, salty scrambled eggs, thousand year old eggs,... The special treat would be the mornings where we got bacon, eggs and toast.

        1. Mom used to fry shredded cabbage, toss in whatever leftovers she could find in the fridge (cold meat from a roasted chicken or ham usually), and scramble a few eggs into it, and serve over rice.

          I was also big on hot soup with a lot of cold rice mixed in to make a filling gruel. Mmmmmm....gruel.

          And recently, I've started enjoying the Mexican hangover cure, menudo (beef tripe soup with hominy). Some of the local Latino restaurants serve it on Sundays and Mondays; tear a few tortillas in, squirt some lime, some raw onion and you're good to go.

          1. 1. At home growing up: miso soup, rice, pickles; or eggs, toast, grapefruit, milk; or cooked oatmeal with raisins. Following are a few others, ranging from really great to quite wretched!

            2. Vietnam: pho with a choice of yellow or white noodles
            3. Philippines: fried eggs over rice, longaniza or canned "Vienna" sausages--served at about room temperature, Nescafe
            4. Colombia: cassava bread or arepas or bunuelos plus good coffee
            5. Mexico & Guatemala: fresh tamales and atole
            6. Bolivia: great bread, hard goat's milk cheese and small cups of very strong coffee
            7. China: a six course meal, different dishes everyday (at the Chinese Academy of Tropical Agricultural Sciences)
            8. Bhutan: yak butter tea & Tibetan bread
            9. Southern Nepal, Northern India: yogurt, chapatis, lentils, tea
            10. Madagascar: bread and coffee
            11. Pucallpa, Peru: hearty chicken stew and rice, papaya

            7 Replies
            1. re: Sam Fujisaka

              I want "all" of the above. Oh and some good spicy beans too.

              1. re: chef chicklet

                Sam, no saltenas for breakfast in Bolivia. My favorite drug.

              2. re: Sam Fujisaka

                I have heard it said many times that the Vietnamese ate pho for breakfast. While I don't imagine that to be wrong, I can certainly say that I don't recall that being a "regular breakfast item" in my family, extended or otherwise. I do, however, recall consume quite a bit of congi, with the fluffy fried dough and pig's blood, when I was little. My mother would go to the market in the morning, and I would be allowed to wander to the nearby stalls and get a bowl of congi for breakfast.

                Unfortunately, we then moved to the US where items like bacon & eggs on a bagel seems to be the norm for breakfast - still too heavy for my taste but I'll admit to occassionally having it as I can't quite resist the allure of bacon. These days, my breakfast of choice, when I find the time, is fruit & juice, but dimsum is my ultimate idea of a good breakfast. Those Han people...no wonder they conquered so much territory.

                1. re: Ali

                  Ali, we ate early breakfasts of pho from sidewalk vendors in Vietnam. Those places would be packed. You're probaly right, however, people at home were probably eating something else.

                  1. re: Sam Fujisaka

                    I once went on a weekend trip with a group that included a woman who was a Mien immigrant from Laos. She made soup for breakfast, sort of a transition between pho and congee: clear broth with rice intstead of noodles and some greens. I remember thinking how healthy and refreshing it seemed compared to bacon and eggs. I assumed that it was what she would habitually serve for breakfast, since she was a recent, non-Americanized immigrant (virtually no English, which made it impossible to explain to her why her rice wasn't cooking properly at 6,000 feet. The look of disgust and frustration on the face of a woman who has undoubtedly cooked rice at least once a day for over 20 years was priceless.).

                    1. re: Ruth Lafler

                      As for my own breakfast, growing up in Northern California in the '60s and '70s, for many years it was ... homemade granola.

                2. re: Sam Fujisaka

                  Nasi goreng with an fried egg on top and a fried chicken leg seemed to be the national breakfast of Malaysia when I was there.

                3. One of my favorite breakfasts while travelling was a chapati cooked with a fried egg on top at the train station in Kuala Lumpur -- cheap, tasty, freshly cooked.

                  1 Reply
                  1. re: Chowpatty

                    Or just plain chapati with chai.. I think the last time I had that, I ate 3 chapatis straight, with a little bit of sugar!!

                  2. The hotel we stayed at in Hong Kong - Kowloon actually - had a breakfast buffet that was probably typical, with English, European Continental, American and Asian sections. The English one had kippers, baked beans, porridge, toast and bacon, the European had fresh fruit and muesli, the American had ham and sausage and boxes of dry cereal, and the Asian had selections of dim sum, congee, noodle dishes and rice. Eggs, waffles and pancakes, as I recall, were made to order. We always ate 'way too much, especially since it was a flat price once you went beyond tea or coffee. Ever since then one of our favorite indulgent breakfasts at home has been steamed frozen dumplings (potstickers, siu mai and har gao, mostly) with a dipping sauce, and scrambled eggs. A nice change from bacon, sometimes.

                    2 Replies
                    1. re: Will Owen

                      Was that the Marco Polo? They had the most varied breakfast buffet ever - it was great and lovely coffee!

                      1. re: mrs.fraggle

                        What wonderful symmetry. Two years to the day. And I want to be called mrs.fraggle.

                    2. My all-time favorite breakfast from living in and visiting Norway is waffles served with sour cream and jam or Knäckebröd (Siljans brand sold in many markets and Ikea) with Gjetost (literally translated: Goat Cheese sold under the brand name Ski Queen in US markets) with butter. Also, a rough grained bread with a mild white cheese and pickles on top. Swedish pancakes from my grandma's in Sweden (cooked, of course, in tons of real butter whenever we requested them). The Trader Joe's Swedish pancake mix works very well with a few minor additions... My, my, my... my mouth is watering! Here at home, I eat Pho quite often for breakfast. Also, cream of wheat has always been a huge favorite.

                      1. I love breakfast!!

                        Enfrijoladas or mole enchiladas next to a nice hunk of grilled cecina (cured meat) with an appetizer of green memelas. Orange juice first, then a coke... =)

                        I was thinking, though.. breakfast is such an interesting meal. I didn't quite enjoy eating kimchi and rice in korea, and somehow a corneto and cappucino in Italy wasn't hearty enough.

                        But then again, most people wouldn't love the idea of eating cured meat with a coke in the morning either! =)

                        And since I come from a bicultural family, I loved our Sunday breakfasts: pancakes/waffles/french bread with bacon AND empanadas de pollo and tlales!! =) OJ and cafe con leche!

                        mmm.. it makes me hungry!..

                        1. cereal, OJ and vegemite toast as a kid... Daddy-O would make scrambled eggs on toast on the weekend.

                          As a grow'd up I eat muesli soaked overnight in yoghurt or OJ, and once a month Mr PG cooks bacon and eggs on the BBQ and we have a big nosh up breaky in bed, reading the paper.

                          1. We were always a cereal family, with crêpes or French toast for special occasions (and Pandoro for Xmas breakfast).

                            As a result, I've avoided cereal for brekkie (though I love it for dinner), opting for leftovers and savoury foods from all cultures. One fave: sabich pita (half of one, really - the whole thing is too much that early).

                            On a side note, it was a shock when I went to visit relatives in Italy and saw that almost no one eats brekkie there. They just have coffee, sometimes a cookie or two.

                            1. We weren't a super traditional Indian family when it came to food and this was most evident at breakfast and tea time. Our slightly Americanized breakfast was corn flakes (with warm milk) for me, a fried egg and bread/parantha for my brother, buttered toast with salt, pepper and sliced tomatoes for dad and mom would pick between cornflakes or parantha. On Sundays, it would either be a traditional Maharashtrian breakfast dish such as pohe (beaten rice flakes steamed and seasoned with an oil dressing), upma, sabudana khichadi OR pancakes with simple syrup substituting maple syrup.
                              Most of my North Indian friends had parantha or poori with achaar (spicy Indian pickles) on most days.

                              1 Reply
                              1. re: sweetTooth

                                During my latest trip to India, breakfast really stood out as one of the best meals of the day - probably because unlike in the USA, people actually seemed to sit down, relax, and enjoy it, rather than rushing through, late for work (the people we were visiting didn't seem to need to get to work until 10 a.m. or later...lucky them!) Uppma, Poha, paranthas...all yummy savory choices. Or sweet choices like jelebies (a fried curlicue of dough, crispy and filled with tooth-achingly sweet syrup) with warm milk poured over them...fresh fruit (mangos of all varieties, papayas - although I hate papaya! - and guavas, fresh from the trees) - all served with a pot of tea. The best thing about it all was definitely the fact that you could really spend an hour or more just sitting around, eating and talking, without having to run out the door...! (Thank you, "Indian Time"!!)

                              2. Our niece was visiting from Australia and we asked her how she liked her eggs. She said "sunny side up-flipped over"!

                                In Russia, I had peas for breakfast. In Holland had toast with chocolate sprinkles. The bacon in Australia was never crispy. Spaghetti and sauce over toast in New Zealand. I'll try anything once, or twice....

                                3 Replies
                                1. re: nosey

                                  Spaghetti on toast is more of an occasional breakfast in New Zealand as are baked beans on toast, bacon and eggs, and pancakes.

                                  When I was growing up (in NZ) I'd normally have cereal for breakfast.

                                    1. re: nosey

                                      I used to eat weetbix, rice bubbles, corn flakes, musli, oats, various sugary things.

                                      If you want more detail of what people normally eat for breakfast in New Zealand you can look at what's available at countdown http://shop.countdown.co.nz/Shop/Depa... which is one of NZ's main supermarket chains.

                                2. in korea or here in the US I grew up eating rice with hot roasted barley tea or cold roasted barley tea poured over it. On the side we ate little ( very very little) candied anchovies or a small pan fried whole fish. Or a bowl of hot rice with a small bowl of seaweed soup or bean sprout soup.

                                  every breakfast was eaten with kimchi and some assorted banchan.

                                  whoops almost forgot the most important thing: a bowl of dwanegjang chigae with lots of tofu in it.

                                  korean breakfast is pretty similar to what the japanese eat

                                  1. French mom so had coffee with milk, or the other way and sugar
                                    Thin pancakes, with jam, sometimes pancakes shaped like ducks, bears
                                    French toast and scrambled eggs with ketchup.

                                    1. Traditionally, in the Philippines:

                                      1. "Tosilog" Tocino, eggs, garlic fried rice, atchara (optional)
                                      2. "Longsilog" - Longganisa, eggs, garlic fried rice, atchara (optional)
                                      3. "Tapsilog"- Beef tapa, eggs, garlic fried rice, atchara (optional)
                                      4. Fried Bangus (milkfish) or some type of dried fish, eggs, rice
                                      5. Pan de Sal with butter, cheese or coco jam
                                      6. Hotdog or Spam or Vienna sausage, eggs, rice
                                      7. Sauteed Corned beef with onions and/or potatoes, rice, eggs or pork and beans
                                      8. Suman (Steamed glutinous rice in banana leaf) with sugar or some type of native rice cake such as Puto Calasiao
                                      9. Oatmeal or some type of native rice porridge like Champorado (chocolate rice porridge) served with hotdog, sausage or dried fish

                                      .... All served with coffee, juice, hot cocoa, milk, or some powdered drink like Ovaltine or Milo ^_^

                                      7 Replies
                                      1. re: uberathlete

                                        Taga filipinas kayo? I think atsara is served more in restaurants than at home for breakfast. Di ba?

                                        1. re: Sam Fujisaka

                                          Yup, I'm Filipino. Yeah atsara would be served at restos, kaya I said it was optional.

                                          1. re: uberathlete

                                            Aayos! Piro talagang talaga, Nescafe lang, hindi kape! OK, apologies. Just saying that we use mostly a pinch of Nescafe rather than coffee in the Philippines.

                                            1. re: Sam Fujisaka

                                              Ayos lang kabayan. No offense taken. Comprehensive na kaya ang aking list of breakfast items? Parang may kulang pa eh. Miss ko na ang Pilipinas!

                                        2. re: uberathlete

                                          yum... another memory -- pan de sal fresh & hot out of the oven with a swish of butter (one roomie's uncle was a filipino baker). never had bread tasted so much like heaven.

                                          1. re: S U

                                            Agreed, hot pan de sal is the best! Especially when cut open and drizzled with just a tiny bit of condensed milk. Or dipped in Filipino hot chocolate--that thick,rich, waxy goodness that my grandmother used to bring over in balikbayan boxes. My mom likes it straight, but I prefer it with some milk added.

                                            Oooo...or mamon or ensaymada with the cheese on top. Gotta love those gigantic brioche buns!

                                            Oh, man, I am so going to Goldilocks this weekend.

                                        3. Although my family are Indian (from Punjab) I am a third generation Kenyan who went to boarding school and college in the UK - so breakfast means many different things to me.

                                          Growing up at home in Nairobi most days were started with a meal of cereal or toast and tea. Every so often we'd have fried eggs and toast, porridge, or sometimes french toast.

                                          Sundays however were different, a mish-mash of Indian and British influences: We'd almost always have my mums parathas, fried egg or egg phurji (Indian style spiced scrambled eggs), bacon, sausage, achaar (Indian pickles), and either spiced English-style baked beans (think Heinz) or a home-made tomato masala (spices, golden fried onions, tomatoes and cilantro - the kind of sauce you would normally throw chicken or meat into to make basic masala chicken/meat).

                                          Sometimes we'd mix it up with some dhaal (lentils) or even left-over chicken curry - again with parathas. Other times it was puri (a a crispy fried Indian bread), aloo (potatoes), and of course achaar. Rarely (mainly because my brothers and I didn't like the dish as children though I love it now) we had kidhdi (and indian dish of lentils and rice cooked together) with a big knob of butter swirled in... mmm!

                                          When we were on an African vibe we'd have mandaazi or mahamri - fried breads that are African/Arabic in origin (although I was once staying in a village in Fiji and they served something eerily similar for breakfast - needless to say I was in heaven). And very rarely it was uji, a sour porridge that is probably the most common African (or at least East African) breakfast.

                                          However, thanks to the boarding school years I also have a huge weak spot for breakfast English style; a heart-stopping plate of fried eggs, baked beans (again think Heinz), sausage, bacon, grilled mushrooms, grilled tomato, fried bread (or sometimes toast, plain bread and butter, or even fries), and if I'm lucky, a slice of 'black pudding' a British blood sausage that's a traditional breakfast staple. All of the above served with lashings of ketchup and 'brown sauce' (a condiment I've only ever found in the UK or its former colonies - I don't think there's an American equivalent). My other English breakfast favourite is a simple 'bacon sarnie' or bacon sandwich; soft English bacon between two slices of buttered bread (not toast) with a generous dash of ketchup and brown sauce.

                                          Finally it goes without saying that no breakfast was complete without a cup of tea - English breakfast or Early Grey if it was a western breakfast day and chai if it was an Indian / African meal.

                                          God I'm hungry now - it's healthy oatmeal tomorrow morning but I'm counting down the hours to Sunday and I'm going to go all out - now I just have to decide which of my favourites to go for... :-)

                                          PS - most CH's might not agree but my other most favourite breakfast is a typical French one - a cup of good, strong coffee and a cigarette!

                                          8 Replies
                                          1. re: AmarV

                                            Papas con quevos and bao when my father was cooking, bratwurst, brotchen, and thin Norwegian pancakes (similiar to crepes) when it was my mothers turn!!

                                            1. re: AmarV

                                              Good god, your Indian breakfast sounds SO good. Right now, I'm eating leftover steak using plastic utensils at my desk at work.

                                              Growing up, I'd have typical American "quick breakfast" breakfasts - cereal, Pop Tarts and in high school, one of those Amy's pot pies. I'm Korean-American, but never really developed a fondness for Korean food until I went away to college, so I dont' recall any traditional breakfasts. Even my parents eat oatmeal, cereal, granola, etc. For some reason, I LOVE going to diners for full-out American breakfasts with pancakes, scramble eggs, hash browns. I don't even know why, it's not like i grew up with that stuff. Maybe that's the reason. Funny thing is, I used to hate breakfast foods.

                                              In Napoli, I'd have some fresh, hot sfogliatelle from a cart on the street - incredible, and never been able to find a good version in New York City.

                                              1. re: janethepain

                                                the best italian bakery i could find in ny was Ferrara's on Mulberry. it's right in the tourist area, but they always have strufoli at holidays and you could probably call for hot sfogliatelle. best cannoli too.

                                              2. re: AmarV

                                                You are bringing back the wonderful memories I had from a long trip to Kenya! The unique mix of Indian food and English food was unbeatable (Punjabi relatives who live in Kenya). The tea was totally outstanding. Had to spend a couple of days in hospital and actually had this incredible tea served there with warm milk that was so soothing, comforting yet strong and bracing and just all around delish.

                                                I did not really have any typical East African breakfasts while there, but totally fell in love with the place and the unique blend of cuisines.

                                                1. re: jazzlover

                                                  Most Kenyan style tea is made by boiling the milk, water and tea leaves (or bags) together for a few minutes in a saucepan and is then served with unholy amounts of sugar! :-)

                                                  If it was more of a masala / chai type concoction you should try simmering the milk with cinammon, cloves, cardamon, ginger and the tea for a few minutes before adding as much water as milk. Bring to the boil and then simmer for 5 minutes.

                                                2. re: AmarV

                                                  I love Brown Sauce - HP or OK. Can be bought in the British section at Publix in Florida and is wonderful on a fried egg sarnie!! or fried eggs and Heinz beans (also in the British section though it kills me to pay $3 for a tin of beans which I know costs 30p in England).

                                                  1. re: smartie

                                                    You should try Indian grocery stores if there are any in your area. Here in LA most Indian stores have a good and resonably priced selection of Brit favourites (a trhow back to India's colonial past) including tea, digestive biscuits, marmite, and Heinz baked beans - no HP sauce though :-(

                                                  2. re: AmarV

                                                    I must say although on occasion I love a good big American breakfast - eggs, potatoes, sausage, bacon, toast, fruit, OJ, and a good cup of coffee........ usually it's just the "French" version......good coffee and a good cigarette. Not politically correct in this day and age but good to me just the same.

                                                  3. Some of my favorites at home and away...
                                                    -I eat miso soup for breakfast about 3-4 mornings a week. I mix in whatever vegetables and drop and egg in. Somewhat Japanese inspired
                                                    -I love the Mexican soups for breakfast. We went on our honeymoon in Oaxaca and ate soup in some form every morning.
                                                    -Toast with chocolate sprinkles just seems appropriate in Amsterdam
                                                    -From the weird, but good file..."tinned spaghetti and toast with eggs" in Australia. I thought it was comforting (as in comfort food), hubby thought it was gross.

                                                    1 Reply
                                                    1. re: srr

                                                      heh yes, in the netherlands it we always had toast with pinterkaas and thier version of Nutella for breakfast, or hop down the street to the bakery for a croissant.
                                                      I miss eating chocolate for breakfast =(

                                                      For me that heavy "american breakfast" is what you eat at Denny's at 3 in the morning with your friends after a night of drinking.
                                                      Here are a few of my favs growing up..Looking back it does seem typically american, on the go and at different houses =p
                                                      - a fruit bar grabbed on the go
                                                      - Muffin and coffee at the shop on the way to school
                                                      - Cheesy scrambled eggs and salami, Bagels and Lox (Dad's house brekfast)
                                                      - Baked Eggs or French Toast (mom's house brekkie)

                                                      And these days, Pretty much always toast for the fiancee and greek yogurt with granola and fresh strawberries for me.

                                                    2. I have a place in my heart (or possibly a huge clog) for American breakfasts. Especially living in the west where a one lb. chicken fried steak and eggs with hash browns gravy, biscuts and gravy and weak coffee.

                                                      However, I learned to love some of the breakfasts I have had living in Africa:

                                                      Zimbabwe: Bacon or eggs and toast; sadza (corn porridge) and sour milk; avocado with sugar; and always tea

                                                      Tanzania: Goat stew with peri-peri; fresh fruit (papya was very popular); millet porridge; chai

                                                      Uganda: Bread and butter with milk tea; posho porridge

                                                      Egypt: Fool Medames with pita bread

                                                      4 Replies
                                                      1. re: Hoosierland

                                                        Italy-a cookie, (biscotti, cornetto) and cappuccino-not my idea of a good breakfast-time but the rest of the day's food more than compensates

                                                        Scotland-finnan haddie (smoked haddock poached in milk) and oatmeal porridge-now that is food that really shmecks!

                                                        1. re: LJS

                                                          I always managed to stash away some kind of protein, such as cheese, etc for breakfast while in Italy - can't face sweets on an empty stomach (gives me a headache) and need some protein.

                                                          Cappuccino is wonderful though - real Italian cappuccino, not the oversweetened gunk with too much milk and bad coffee...

                                                          1. re: LJS

                                                            My first Italian breakfasts were at a hotel in Rome, where they served platters of several different breads, plus the inevitable Nutella and a vile chocolate goo that I ignored as soon as I discovered the lovely unsalted butter, and jugs of caffe longo, basically somewhat diluted espresso. I would not have refused an egg or two, but I did not feel deprived. Many years later, at another hotel on the edge of Florence, it was a few paltry rolls, some cookies, more of the dreadful chocolate crap and some little packages of honey. No butter. And so-so coffee, which disappointed me as I'd been drinking French mud for several weeks...

                                                          2. re: Hoosierland

                                                            I was wondering if anyone would mention Fool! I loved eating that in Amman in the mornings when I was there. I cook it sometimes, but now it tends to be a leftover, eat-for-lunch thing.

                                                            In Italy, I'm always surprised that the cookie and coffee that I have for breakfast seems to suffice. I guess I adapt well when I travel.

                                                          3. Mexican Breakfast

                                                            Mexico probably has one of the most diverse & elaborate breakfast traditions around the world. In rural Mexico, almuerzo... a hearty mid morning meal was the most important meal of the day. Followed by the mid afternoon comida... and a light supper. Here are some of my favorite traditional breakfasts:

                                                            > Typical peasant breakfast... whole beans cooked in a clay pot, served with homemade Fresco cheese, corn tortillas & a spicy tomatillo salsa

                                                            > Typical breakfast among lake, delta & riverside communities going back to pre-hispanic times and still popular today... freshwater shrimp and/or crawfish in tomato-jalapeno sauce, served with whole beans, smoked/griddled whole small sardine sized fish & tortillas

                                                            > Huevos Ahogados.... eggs poached in a variety of cooked, brothy salsas with a last minute addition of nopales or wild greens... served in a deep dish and corn tortillas

                                                            > Huevos con Chorizo.... scrambled eggs with Chorizo usually served refried beans, tortillas & salsa verde.

                                                            > Chorizo hash.... sauteed Chorizo with cubed vegetables including potato, nopales or calabacita... typically served with refried beans, fresco cheese, corn tortillas & grilled serrano chiles.

                                                            > Huevos Rancheros.... Eggs over easy served over a "fried" tortilla and sauced with a thick cooked tomato, onion, jalapeno sauce. Traditional served with a parboiled, fried potatoes... now often served with refried beans.

                                                            > Huevos a la Mexicana.... eggs scrambled with chopped tomatoes & jalapenos, served with refried beans & corn tortillas.

                                                            > Huaraches.... thick doughy corn "tortilla" shaped like a sandal... spread with black beans, topped with fried eggs, cotija cheese, chopped onions & salsa.

                                                            > Chilaquilas... sauteed stale tortilla strips, sauced with a cooked salsa... cooked until Al Dente... usually topped with chopped onions & served with poached/fried eggs or refried beans.

                                                            > Motul, Yucatan Style Eggs.... Eggs over easy served over a fried tortilla, topped with sauteed Chorizo, Peas & Carrots and sauced with a thick, mild cooked tomato and garnished with fried plantains.

                                                            > Tabasco style breakfast.... Fried Plantaains, Refried Beans & a mug of Pozol (cool Chocolate-Atole drink)

                                                            > Pork Chops in Salsa Verde with refried beans & tortillas.

                                                            > Torrejas en Piloncillo.... basically french toast served with a spiced syrup made from Piloncillo (the dark sugar cones) spiced with Cinammon & Cloves

                                                            > Pancakes or Crepes with Cajeta Sauce (diluted Goat milk caramel)

                                                            > Menudo, Mondongo, Sopa de Panzita, Sopa de Pata... all different names for long cooked soups with tripe, pigs foot, beef hoof & other types of flesh that need to be cooked a looong time.

                                                            > Pan Dulce with Hot Chocolate

                                                            > Fresh cut fruit or fresh squeezed oj is a must with most breakfasts. Common drinks include Coffee, Hot Chocolate, Atole, Champurrado, Tropical Fruit Juices (Guava, Papaya, Pineapple), cane alcohol spiked Cinnamon Tea, fresh mint tea, dried lemon grass tea, Beer or Tequila with Sangritas served with Menudo and other hearty hangover food.

                                                            7 Replies
                                                            1. re: Eat_Nopal

                                                              The torture you're inflicting on us should be illegal! Lucky, just another month to be back in Mexico and Central America.

                                                              1. re: Sam Fujisaka

                                                                The torture you are inflicting on me... when I realize you will be in Veracruz while I in Santa Rosa is just criminal. If you get down to port of Vercruz... please have some Cafe con Leche for me... Lattes just aren't the same!

                                                              2. re: Eat_Nopal

                                                                Although Mexican restaurants in L.A. will offer many of these items, wouldn't it be great if they had the crawfish or sardine dish?
                                                                Nor have I ever seen the French toast with spiced syrup or pancakes with cajeta...I think someone should open a great Mexican breakfast diner here!

                                                                1. re: Chowpatty

                                                                  I have been writing Sanborn's for years... asking them to franchise out into California. I think they would do very well and establish the minimal expectation for Mexican cuisine.

                                                                2. re: Eat_Nopal

                                                                  I am sitting here at work, and now I'm starving thank you very much! Oh I miss Mexico! I would gladly have any of those dishes, right now! I can't wait to go back to Cabo, the freshest food I've had anywhere!

                                                                  1. re: Eat_Nopal

                                                                    Agree! Just got back from Oaxaca where the cook at our B&B fed us breakfast 17 times and repeated the main dish only twice; I got the feeling that if we'd stayed there longer, we would have had even more different breakfasts. And this was "just" Oaxacan breakfasts (no Yucatan or Veracruzana breakfasts, for example) and we never even had huevos rancheros.

                                                                    1. I liked the breakfast in German hotels when I visited. Rolls with cheese and meat, more rolls with butter and jam. Often soft boiled eggs, cereal, yogurt... Usually the hotel owner would light a candle when we sat down. Kinda quirky, but nice.

                                                                      Growing up in CA, my misguided father made me drink milk with a raw egg, "quick" chocolate powder, and protein powder. How did I survive?

                                                                      Now I eat usually toast, but all these amazing posts are making me rethink that.

                                                                      9 Replies
                                                                      1. re: Glencora

                                                                        I love the breakfast in Germany. My wife is from Munich and I spent about a month there last year. There is nothing like the fresh breads you get at the bakeries and some fresh deli meats and cheeses. I am not into Liverwurst but many also eat this with some fresh Bretzel and as I learned, coffee to go is not a must in Germany as it is here.

                                                                        1. re: Jimbosox04

                                                                          It drove me crazy in Germany and also in France that we could not get coffee to go at a bakery, but had to go to a sit-down cafe. Often we wanted to have a quick breakfast in a park or even in the car and couldn't find coffee anywhere, though we could find plenty of good breads and pastries. I know some people will say that Americans should just slow down....but still, we had places to go, sites to see.

                                                                          1. re: Glencora

                                                                            But you must admit, when you go to a restaurant it is nice to not get your bill until you ask for it, and when you do they make change at the table, how sweet is that !! Nothing annoys me more than to get a bill at a restaurant before maybe you were going to order something else....very tip affective...ha ha

                                                                            1. re: Glencora

                                                                              Ah, and that has changed! I realize I am about 3 years after you posted that...but I was living in Germany until mid '07 and they did start takeaway coffee!

                                                                            2. re: Jimbosox04

                                                                              My grandmother is German, and while I definitely enjoy a good ol' American breakfast of eggs or waffles, I love the breakfasts staying with her outside Munich - fresh salami, good cheese, and that amazingly creamy & rich German butter on a pretzel, with a mug of Earl Grey... I can't wait to get back over there.

                                                                            3. re: Glencora

                                                                              The German breakfast is another one I wish I could duplicate here in the USA - the semmel/broetchen (fresh rolls, from one of the bakeries that's a max of 1 block away!) - butter (theirs always tastes somehow better than ours!), with sweet Nutella or savory cheese. There was always plenty of sliced meat available, too, and sometimes soft boiled eggs in egg cups. The other great bread is the round dark rye loaf - very healthy, but also super-tasty...I can't find any like it in the USA, nor the rolls...I tried baking the rolls myself once, with a recipe from my ex-brother-in-law's mother in Munich - but they didn't turn out well.

                                                                              1. re: Morticia

                                                                                I live in Berlin now, and our typical breakfast is like the above, but there are others I love:

                                                                                zwei eier im glass- two soft to medium cooked eggs, peeled, in a tall glass with chopped chives sprinkled on top. Eat with a long spoon and toast. This is pretty old fashioned but seems to be making a comeback in cafes.

                                                                                strammer max- slices of bread (I prefer toast), buttered, with a slice of Schwarzwalder schinken (like a smoked prociutto) on top, covered by a spiegel-ei (fried egg, sunny side up). I ask them to flip the egg for over-medium, but they don't seem to understand that here.

                                                                                I also love having the fresh brötchen- especially the mixed rye ones with sesame seeds or sunflower seeds stuck to them. Even the white ones, 15 for 1.50 euro.

                                                                                And finally, when I was living in Munich: typically a fresh pretzel, sliced in half and buttered (by the bakery) and a cup of coffee, during our language class break. Or Münchner Frühstück- weißwurst (a white, mild veal sausage) floating in a white tureen of warm water, peeled out of it's skin, pretzels, sweet mustard, and a half liter of hefeweizen beer! Nothing like getting drunk at breakfast.

                                                                                Today I'm having garlic fried rice with two fried eggs on top, crispy bacon, and sliced tomato with soy sauce on it. And a latte macchiato. Yum.

                                                                                1. re: desylicious

                                                                                  I am SO looking forward to my upcoming trip to Berlin!! Unfortunately, we will be arriving in the evening, so I will have to wait impatiently for the next morning's breakfast...On my last trip, I flew into Munich in the morning, and my friends collected me at the Flughafen and took me directly to a "white breakfast" (white sausage and weissbier) - which they were nice enough to plan ahead for vegetarian me with "bio" weisswurst, which were decent-enough tasting tofu versions of the real thing. Well, washed down with the REAL beer, they were pretty good...

                                                                                  1. re: Morticia

                                                                                    How long will you be in town? Feel free to get in touch if you need any updated recs :-D.

                                                                            4. my favorite memories of breakfast:

                                                                              -grandmother's blintzes with cottage cheese, fruit, and butter sauce
                                                                              -grandfather's scrambled eggs with chopped bacon in the eggs.
                                                                              -plain pancakes (always crispy and fried in both butter and oil, not to mention the stick of butter in the batter) with maple syrup, butter, AND powdered sugar.
                                                                              -other grandmother's omelette fried in oil and dusted with parmesan cheese.w/toast
                                                                              - ricotta on toast with jam.
                                                                              -fresh berries from our farm with cream and sugar
                                                                              -fresh kielbasa, boiled eggs, and mustard and horseradish

                                                                              -huevos rancheros or chilaquiles with cafe con leche in the mexican restos in queens
                                                                              -grilled bagel with cream cheese from our local diner
                                                                              -bagel with feta cheese and tomato
                                                                              -bagel with cream cheese and zabar's or russ and daughter's lox
                                                                              -huevos rancheros or chilaquiles
                                                                              -chocolate and churros in spain. the chocolate is a thick syrupy hot chocolate, usually only found in the early morning
                                                                              -cafe macchiato and a pastry in italy. well people don't eat a big breakfast there because they eat the main meal around 12.
                                                                              -my phase of eating toast with goat cheese in the morning, very satisfying but couldn't keep that one up
                                                                              -i absolutely love fried rice in the morning, but it somehow makes me tired

                                                                              -- ooh, almost forgot, southern biscuits! what a treat to live in the south and have biscuits whenever i want. i don't even think people up north know what they are. most i had up there resembled scones, yuck. the other day i had pancakes, eggs, and biscuits, don't forget the grits too. mmm. diner breakfasts are great

                                                                              1 Reply
                                                                              1. re: fara

                                                                                Yes yes! Southern biscuits! We used to live in Durham, and we would often get biscuits for breakfast! with deep fried pork tenderloin. I haven't had such good biscuits since....

                                                                                Also loved kamjatang in Nam Dae Mun market in Seoul. It had large chunks of pork neck bone with lots of lovely cartilaginous bits. Very good start to the day.

                                                                              2. Before nine, I had cereal, toast, pancakes, etc. My breakfasts have been very eclectic since the age of nine. I remembering making mashed potatoes as a kid on Saturday mornings to watch with my Saturday morning cartoons. I would eat all sorts of things such as noodle soups, congee, soups, last night's dinner, huevos rancheros, etc. Occasionally I have a croissant which is probably the most "American" of all breakfasts I eat.

                                                                                1 Reply
                                                                                1. re: Miss Needle

                                                                                  oh the memories! at one point during childhood, my mom was off her feet for about 2 months recuperating from foot surgery... in the beginning she worried about how to properly feed my lil bro and i. "not to worry" said I -- and proceeded to whip up a "breakfast bowl" for each member of the family: baked potatoes crumbled @ the bottom, next layer cheese, 3rd layer eggs, 4th layer (optional) cheese and/or bacon, ham or sausage; with toast on the side.

                                                                                  Although it seemed to work for bro & me at the time, it sure lit a fire under Mom's bottom to get back into the kitchen quick as she wasn't used to western b-fasts.

                                                                                2. Your post really strikes a chord with me. For years I've been harboring secret plans to write a book about breakfasts around the world!

                                                                                  My mom is Chinese American and I remember our breakfasts always included rice and/or leftover dinner. I used to beg her, absolutely beg her, to fix something "normal" for breakfast. Ah to no avail. Of corse the first thing I missed when I went off to college was steamed rice.

                                                                                  My favorite breakfast from those days is fried egg over rice with oyster sauce. Can be eaten anytime, night or day.

                                                                                  3 Replies
                                                                                  1. re: cookiecutter

                                                                                    or a fried egg sandwhich with oyser sauce is another good one...

                                                                                    1. re: justagthing

                                                                                      That's new to me. Just sub bread for the rice?

                                                                                      1. re: cookiecutter

                                                                                        Bread, fried egg, oyster sauce and another slice on top, good for on the go, rice bowls can be messy in a car..lol

                                                                                  2. My family= 1/2 Mexican-American, 1/2 Minnesota Swede, and my mum loooved cooking breakfast! My fondest memories are of: mom's homemade migas (tex-mex food) where she maded corn tortillas, cut them into strips, and lightly fried them, then mixed with eggs as they're scrambling, add grilled onions and peppers, and her homemade serrano-tomato salsa. She served it topped with melted, bubbly cheese, fresh flour tortillas and cilantro and lime wedges on the side. Also served with a bowl of beans mashed and refried in bacon fat, and fried cubed potatoes with onion (sometimes with a dusting of paprika on the potatoes- go figure!) Another favorite was swedish pancakes, giant waffles with Lingonberry syrup, toast with Gooseberry jam, and...pierogies! Pierogies had to be potato and onion only, lightly pan fried in a pat of butter. I still make this stuff for myself, but now I'm also partial to a croissant with a gazillion flaky layers, sliced open, and slathered with nutella, served with, yes, I will say it, nescafe. Oh god I'm hungry.

                                                                                    1. Great topic.

                                                                                      I lived in Mauritania, West Africa, where breakfast was hot mint tea and bread. Sometimes Nescafe with powdered milk and sugar. Once in a while there'd be imported butter or completely artifical jam for the bread.

                                                                                      Also - when a family kills a goat/sheep for a holiday, the head is generally saved for breakfast. It's sent early in the morning to the local baker, who cooks it in the bread oven.

                                                                                      1 Reply
                                                                                      1. re: addiegirl

                                                                                        I like to go to a carribean grocery and get bulla cakes and have those for breakfast, or spice bun and water cracker spread with sweetened condensed milk, fried plantain and pancakes from a mix and peppermint tea. Im not sure if this is a traditional carribean breakfast but it sure tastes great!

                                                                                      2. I love a Swedish breakfast smorgas (open-faced sandwich). Halved rolls and knackebrod served with butter for spreading, sliced ham, cheese, and various vegetables for putting on top (my favorites being tomato and cucumber.

                                                                                        1. Irish oats w/ bananas on top. Sliced Bananas in milk. Uncle Buck size pancakes w/ butter and Karo Syrup. The most common was Bacon fried crispy w/ eggs then broken over the top of three slices of bacon, salt and pepper, flip once in the bacon grease, cooked until almost hard (yoke still a little runny) and serverd between two slices of white bread (still my fav) and lots of milk.

                                                                                          1. Just had one of my best breakfasts ever. My fiancée (born in Guyana) fixed salt fish and eggs. Rounded it out with toasted Montréal (my hometown) bagels - one poppyseed one sesame seed - slathered with sweet butter. OJ on the side.

                                                                                            1. Has anyone mentioned Pizza!
                                                                                              Is there anything better?

                                                                                              1 Reply
                                                                                              1. re: megsluvsfood

                                                                                                I thought the thread was about traditional breakfasts in different cultures. True, pizza is a *common* brekkie here, but I dunno is it's traditional....

                                                                                              2. A breakfast I haven't had for ages but which is common in the UK - firstly hot porridge with brown sugar and double cream around the edge, followed by grilled kippers, eggs and grilled tomatoes and then toast and jam (the jam stops the kippers repeating!).

                                                                                                1. Mine would be:

                                                                                                  1) Spicy wantan mee from the shop near the Queenstown MRT station in Singapore
                                                                                                  2) Fresh dosa with homemade sambhar and coconut chutney at my grandmother's house in Malaysia
                                                                                                  3) Kaya toast and coffee anywhere -- extra points if it's eaten in Singapore and it's raining out!

                                                                                                  2 Replies
                                                                                                  1. re: boogiebaby

                                                                                                    I grew up with your usual New England breakfast fare. One oddity that I had growing up was the Toasted Banana Sandwich -sliced banana on two piece of toast, slathered in margarine and sprinkled with sugar. My mom swears it's a French-Canadian thing, but I've never heard of anyone else making these

                                                                                                    1. re: Biggie

                                                                                                      Yes, it is fairly common in Québec - though people I know would use real butter and not sprinkle sugar. However people used to eat very sweet things here - gave them energy in the winter ... and dreadful teeth.

                                                                                                  2. Scrambled eggs with saltfish (dried cod) and ackee in Jamaica.

                                                                                                    Of course when we moved back to the US, it was Pop Tarts, preferrably the chocolate ones.

                                                                                                    1. Absolutely amazed that no one has mentioned poached eggs on toast. I must have eaten that Monday through Friday for about six years while going through school. My mom made the poached eggs the old fashioned way - swirling the boiling water in a small pot, and cracking the egg into the centre of the whirlpool. They don't come out as nice and smooth as eggs from a poacher pan, but I didn't know any better (and didn't care, frankly). Slather with HP sauce, plopped on a piece of toast, a glass of grapefruit or orange juice, and a glass of milk - great breakfast for a growing boy.

                                                                                                      Saturdays, when mom and dad slept in, were a different matter. I remember such concoctions as chocolate cereal with chocolate milk, peanut butter, banana, and jelly sandwiches, and peanut butter and bacon sandwiches.

                                                                                                      1. My fondest breakfast moments are the ones I spend with my man (I am generally not a big breakfast person -- in fact, back in my single days it consisted of coffee, cigarettes, and a few Fisherman's friend mints... yea, healthy AND tasty '-)

                                                                                                        But now, most summer mornings in Berlin, my lovely man prepares breakfast that always includes: soft-boiled eggs, fresh rolls, assorted cold cuts and cheeses, a cold glass of OJ for him, and a glass of cold 1.5% milk for me. Oh, and coffee of course, though I tend to have the coffee before breakfast.

                                                                                                        As a kid, I really liked fresh rolls with Nutella, but I'm more of a savory kinda gal for breakfast. And if there is no milk in the house to drink with my cheese or wurst roll, I go berzerk :-D

                                                                                                        1. Breakfast was always my favorite meal and has evolved as the food culture around me has expanded. My earliest memories are of the classic breakfast: eggs with buttered toast and jam, juice and tea. At other times, mother would mix milk and sugar for us to eat with avocado or bananas. Or when homesick, she would fry rice with garlic and top it with a fried egg, accompanied by odorous dried fish, canned cheese and pan de sal (with the much-despised, treacly coco jam), which she would lazily dip into her hot chocolate. Filipino breakfast (other than chocolatey bread and champorado) did not appeal to children, but vacations with her family would introduce me to the pleasures of longganisa in the morning (and the laundry-inducing stench of tinapa herring) while the eggs fried, the bacon crisped and the coffee dripped. But at home: the routine was nearly routine: eggs and toast, cereal and juice, pancakes and syrup.

                                                                                                          As the US emerged from its culinary doldrums, ketchup on eggs gave way to salsa and even banana ketchup. With the growth of the Indian and Muslim community in the 90s, my father reverted back to the style of eggs he knew in his youth and our scrambled eggs took on a Parsee flavor with turmeric, cumin, cilantro, tomatoes, onions and hints of chilis. Halal "bacon" occasionally rounded out the meal. Ramadan introduced us to dates with pita bread and thick haleem or nihari to sustain us throughout the day. Suji (semolina pudding) sweet and creamy became as popular as oatmeal; seviya (vermicelli pudding) took a little more getting used to as dodging the bitter cardamom pods we despised in our father's cooking was more work than heating up Eggos and syrup. Pita bread and pan de sal became as common as Wonderbread (much to our protest), but as our parents youth faded into their work-a-holic 30s, breakfast became a luxury. The children foraged for nutrition at the bottom of a box of Fruity Pebbles, hoping to get a prize in the interim. It wasn't until completing the Atkins Diet that I finally got rid of that "prize."

                                                                                                          2 Replies
                                                                                                          1. re: JungMann

                                                                                                            I love tinapa. What is "laundry inducing"?

                                                                                                            1. re: Sam Fujisaka

                                                                                                              Whenever my aunt would fry tinapa, the strong smell of the fish would stick to our clothes. If we packed our unwashed clothes post-herring, everything would smell like tinapa for weeks.

                                                                                                          2. Newfoundland, Canada:

                                                                                                            Salt Cod fishcakes and eggs, with beans and home-made bread if you're lucky. Some people even have fish and brewis for breakfast.

                                                                                                            Toutons (pan fried bread dough) with molasses and butter. Usually "Eversweet" or "Good Luck" Margarine.

                                                                                                            I also remember occasionally having blood pudding with breakfast.

                                                                                                            I've also seen people have capelin or smoked fish for breakfast.

                                                                                                            Always cups and cups of tea with Carnation evaporated milk and sugar. Incidentally as a child I ate my cereal with Carnation milk with water as well, and according to my mother, this was also what was in my baby bottles.

                                                                                                            1. I'm a huge fan of the Israeli breakfast which includes all sorts of (veggie) salads and different types of goat and sheep cheeses. I also enjoy the colonial Egyptian breakfast that's a bit of a mix between the classic English breakfast and Egyptian morning foods, such as fava beans.

                                                                                                              Lastly (this is really making me hungry), the fish stews in the Bahamas served for breakfast are amazing.

                                                                                                              1 Reply
                                                                                                              1. re: cresyd

                                                                                                                This reminds me that a Middle Eastern shop owner had mentioned people (in Egypt, not sure where) often ate warm pita bread stuffed with feta and fresh mint leaves. I've tried it a few times, love it, regardless of origin or authenticity.

                                                                                                              2. Growing up: herring in sour cream on rye bread
                                                                                                                Viet Nam: scrambled egg & pork and beans c-rations, and hot instant coffee, when I was lucky
                                                                                                                Norway: geit ost on flat bread w/ sliced boiled egg or the same w/ matches herring instead of geit ost (goat cheese) strong coffee.
                                                                                                                Old Soviet Union: rye bread, herring,& vodka
                                                                                                                Finland: the same as above
                                                                                                                Bolivia: saltenas(kinda of like a juicy chicken empaneda, but highly addictive) & coffee.
                                                                                                                New Mex. : huevos rancheros or brek. tacos
                                                                                                                Maine: fish cakes and beans w/ fried egg.

                                                                                                                1 Reply
                                                                                                                1. re: Passadumkeg

                                                                                                                  In Tarija, Bolivia, where I lived for A few years in the 70s, saltenas were made only on weekends.

                                                                                                                2. i grew up in NY and japan so i'm a mixed bag of loving miso soup and rice for breakfast but also long for that bagel and cream cheese with lox. i also love the roll with butter from any deli. not a popular item in california.

                                                                                                                  i am surprised no one has mentioned the hawaiian breakfast. when we went to hawaii we stayed at the four seasons which had buffet breakfast of tropical fruits like pineapple, papaya, mangoes. there were all sorts of items like coconut pancakes with coconut syrup, pot stickers, fried rice, misoshiru. then when we ate out at local spots we would gorge in portugese bread and sausage; loco moco, lilikoi juice. mmmm...mahalo!

                                                                                                                  2 Replies
                                                                                                                  1. re: trolley

                                                                                                                    Wassmmatta you? Hawaii kine breakfast gotta have Spam, eggs, and rice.

                                                                                                                    1. re: Sam Fujisaka

                                                                                                                      yes, you're right. what was i thinking? griled spam.mmmm

                                                                                                                  2. Vegemite on wholemeal toast.

                                                                                                                    Possibly topped with some fresh tomato, or a poached egg...... still!

                                                                                                                    1. When I was studying in Italy I brought my host family a bottle of maple syrup as a gift (I'm from upstate NY) and they were so confused - they'd never seen the stuff before, and since an Italian breakfast (or at least a Sienese breakfast) is just cappucino and a cookie or pastry, they had no idea what to do with it. One surprisingly tasty innovation was drizzling it over saltines after dinner. A few months in my mom sent me a care package, which by my request included a good pancake mix (as well as a brownie mix, since they'd never heard of that, either). Once again, since there was no family breakfast in the house, the pancakes were served as dessert - and after such a long stretch of nothing but tea, cookies, and maybe a bit of nutella for breakfast, they were the most delicious pancakes I've ever had, mix or no. I ate the leftovers for days.

                                                                                                                      2 Replies
                                                                                                                      1. re: Emmmily

                                                                                                                        did the family like the pancakes or were you stuck with all the leftovers (not that it seemed you minded...)

                                                                                                                        1. re: Emmmily

                                                                                                                          You could have simply made crêpes (crespelle) without any mix or nasty chemicals. That is what I use maple syrup for, and the Italians love it. As dessert, usually, not so much as breakfast, though a crêpe isn't really any heavier than a cookie or pastry.

                                                                                                                        2. http://hydedailyphoto.blogspot.com/20...

                                                                                                                          Breakfast around the world
                                                                                                                          1 Adelaide, Australia ~~ 2 Newcastle, Australia ~~ 3 Shanghai, China ~~ 4 Rabaul, Papua New Guinea ~~ 5 Paris, France [Eric] ~~ 6 Melbourne, Australia [John] ~~ 7. Rotterdam, Netherlands ~~ 8 Wellington, New Zealand ~~ 9 Saint-Petersburg, Russia ~~ 10 Singapore [Keropokman] ~~ 11 Evry, France ~~ 12 Toulouse, France ~~ 13 Hyde, UK ~~ 14 Sydney, Australia [Sally] ~~ 15 Haninge, Sweden ~~ 16 Wailea (HI), USA ~~ 17 Budapest, Hungary ~~ 18. Naples (FL), USA ~~ 19 Ampang (Selangor), Malaysia ~~ 20 Saigon, Vietnam ~~ 21 San Diego (CA), USA [Felicia] ~~ 22 Stayton (OR), USA ~~ 23 Rome, Italy ~~ 24 Bucaramanga, Colombia ~~ 25 Selma (AL), USA ~~ 26 Sharon (CT), USA ~~ 27 St. Louis (MO), USA [Strangetastes] ~~ 28 Cypress (TX), USA ~~ 29 Villigen, Switzerland ~~ 30 Montréal (QC), Canada ~~ 31 Kuala Lumpur, Malaysia ~~ 32 Bandung (West Java), Indonesia ~~ 33 North Bay (ON), Canada ~~ 34 Seattle (WA), USA ~~ 35 St. Paul (MN), USA [Kate] ~~ 36 Cleveland (OH), USA ~~ 37 Greenville (SC), USA ~~ 38 Wassenaar (ZH), Netherlands ~~ 39 St. Paul (MN), USA [Carol] ~~ 40 Prague, Czech Republic ~~ 41 Stavanger, Norway ~~ 42 Twin Cities (MN), USA ~~ 43 Monte Carlo, Monaco ~~ 44 Château-Gontier, France ~~ 45 Kajang (Selangor), Malaysia ~~ 46 Stockholm, Sweden ~~ 47 Menton, France ~~ 48 Albuquerque (NM), USA ~~ 49 Mexico (DF), Mexico ~~ 50 Cape Town, South Africa ~~ 51 Boston (MA), USA [Fénix] ~~ 52 Sequim (WA), USA ~~ 53 Melbourne, Australia [Michael] ~~ 54 St. Kilda, Australia ~~ 55 Maple Ridge (BC), Canada ~~ 56 Nottingham, UK ~~ 57 Brookville (OH), USA ~~ 58 Mainz, Germany ~~ 59 Cologne (NRW), Germany ~~ 60 Oslo, Norway ~~ 61 Al Ain, UAE ~~ 62 Inverness (IL), USA ~~ 63 Manila, Philippines [Pusa] ~~ 64 Zurich, Switzerland ~~ 65 Toronto, Canada ~~ 66 Bellefonte (PA), USA ~~ 67 Mumbai, India ~~ 68 Nantes, France ~~ 69 Grenoble, France ~~ 70 Calabria, Italy ~~ 71 Paris, France [Jeremy] ~~ 72 Moscow, Russia ~~ 73 Lyon, France ~~ 74 Austin (TX), USA ~~ 75 Hong Kong, China ~~ 76 Joplin (MO), USA ~~ 77 Tokyo, Japan ~~ 78 Seoul, South Korea [Sunkyoung] ~~ 79 Kyoto, Japan ~~ 80 Chandler (AZ), USA ~~ 81 Kansas City (MO), USA ~~ 82 Singapore [Andrew] ~~ 83 Sydney, Australia [Nathalie] ~~ 84 Miami (FL), USA ~~ 85 St. Louis (MO), USA [Soosha-q] ~~ 86 Arlington (VA), USA ~~ 87 Selma (NC), USA ~~ 88 Olympia (WA), USA ~~ 89 Port Angeles (WA), USA

                                                                                                                          1. Interesting - I remember growing up being fed rice and pork simmered in spices and fish sauce, before heading to school every morning. As a kid, it never occured to me that was, perhaps, different than what my classmates had, but it was always satisfying, although a bit heavy for breakfast.

                                                                                                                            I am always rushing in the morning nowadays, as an adult, so I rarely have time to eat.

                                                                                                                            There's actually a really awesome book that chronicles the food experiences of the children of immigrants I just recently read, called "Stealing Buddha's Dinner." I'd recommend it.

                                                                                                                            1. Breakfast in Greece consisted of chopped up fruit including watermelon plus creamy ewe's milk yogurt drizzled with local honey.

                                                                                                                              In southern Spain, a street breakfast was churros and hot chocolate. In a hotel in Barcelona we were offered a huge buffet of cold sliced cheese and meat, boiled eggs and rolls and butter. I think they were trying to appeal to the German/Dutch market as well. In Paris, while staying with a friend, she visited one boulangerie for croissants and another for baguettes. We had these with strong coffee and hot milk, and with butter and a crazy assortment of jams she collected including wild strawberry and plum. In Virginia, hot biscuits and gravy, ham and grits. In Rome the hotel we stayed at had a fantastic choice of rolls, donuts with some kind of creamy filling, cheese, eggs and hot chocolate, tea and coffee.

                                                                                                                              In Switzerland, depending on which part you are in you can get different things. The French part serves mostly rolls, croissants and pain au chocolate. The German part would have the cheese and ham thing going on. I stayed there for a year and often just had coffee, hot chocolate and fresh sour yoghurt mixed with sugar. Often accompanied by those crackers that look like tiny pieces of toasted bread and spread with butter. Snacks mid morning would consist of a tiny baguette with the top broken off and part of the doughy inside pulled out. It was then stuffed with hazelnut chocolate sticks or branches as they called them. Like Nutella only not a spread.

                                                                                                                              Growing up, at the weekend, we had soft boiled egg and toast soldiers, and/or poached eggs on toast. Or put canned whole tomatoes heated up on buttered toast. I still like to eat that here but often spread the toast with the ubiquitous brown sauce they have here. I also like French toast with maple syrup and bacon on the side.

                                                                                                                              Baked beans on buttered toast with a poached egg on top is sublime. Also good for dinner.
                                                                                                                              Fried egg cooked in spray fat in a non stick pan and served in a pita is good for an on the run breakfast.

                                                                                                                              Indian eggs are good and I eat those for dinner as well. Onions sauteed in oil untill soft and add tomatoes, cook until they collapse. Add chopped fresh chili pepper, according to taste. Add beaten eggs and cook. Serve on hot good buttered toast (no wonderbread) and sprinkle with chopped cilantro or coriander as they say here.

                                                                                                                              Any eggy meal is rounded off/accompanied by a steaming cup of builder's tea in a china mug.

                                                                                                                              1. On school days, I would get a piece of fruit, some almonds and/or a glass of milk as I was leaving for school, OR a cucumber, salami sandwich in my 'tiffin' OR leftovers.

                                                                                                                                On the weekends, breakfasts ranged from the elaborate, if I we could bully my mom into making savory french toast or eggs in white sauce or baked beans on toast. More often it was toast with sunny side up eggs or an omelet.

                                                                                                                                Coffee/Tea was a constant. Not your typical North Indian fare, but there you have it.

                                                                                                                                1. cold pizza! or cold lasagna. Grew up in Pittsburgh, Pa. Pretty sure I am not the only one who like this for breakfast, but I am not sure if its a regional thing. If there's no pizza in the house, then toast with cottage cheese and black pepper. and Coffee of course.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: mkmccp

                                                                                                                                    Oh No, I used to love cold pizza on a Saturday morning watching cartoons!
                                                                                                                                    Mom would make extra pizza on Friday night just so we could have it for breakfast!

                                                                                                                                    1. re: bermudagourmetgoddess

                                                                                                                                      I'm eating cold pizza for breakfast as I type this.

                                                                                                                                  2. In Russia, dark bread and butter with mild cheese and salami. Tea and kefir. Or, beef cutlets with fried eggs followed by kefir and tea.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: igorm

                                                                                                                                      Kulturni moloka? In Russia, pickled herring on dark rye, kefir & chai

                                                                                                                                      1. re: Passadumkeg

                                                                                                                                        Russia here as well. Never kefir for breakfast - since it's supposed to aid digestion, you dont want to drink it in the morning in case it "aids" too well LOL. Never herring for breakfast (it's more of a dinner food). Never ever herring + dairy for breakfast or any other meal - could be urban legend, but I heard the combo will give you diarrhea.

                                                                                                                                        In my house it was one of these (sometimes combination):
                                                                                                                                        Farmer's cheese with sour cream and sugar.
                                                                                                                                        Fried eggs with other stuff mixed in (sour cream, bread, potatoes, tomatoes) + bread.
                                                                                                                                        Omelette + bread.
                                                                                                                                        Little pancakes made with farmer's cheese (more like griddle cakes).
                                                                                                                                        Fried bread (previously soaked in milk).
                                                                                                                                        Open sandwich with any combination of butter, salami, and cheese.

                                                                                                                                        And wash it down with tea, of course.

                                                                                                                                    2. As stated before used to love the rare treat of cold pizza.

                                                                                                                                      Also loved it when Grans would make her buttermilk biscuits and sausage gravy, now after living in Bermuda of 17 years I have grown to love the tradition of Cod Fish and potatoes topped with some chopped tomatoes and green olives.

                                                                                                                                      When the avocado’s are in season we love to smash them with some crumbled bacon and spread on toast.

                                                                                                                                      1. The chefs at our restaurant (Sichuan Chinese) used to bore us with the same congee (with carrot or sweet potato added to the porridge) and suen-cai (pickled mustard greens). Then, I started making fried yeast-risen crullers and they rose to the occasion. Boy, would they make the most interesting stir-frys of bean sprouts, dried tofu shreds, hot peppers, and all sorts of spices. We'd scoop up the stir-frys with the crullers, and drink a little soup on the side.

                                                                                                                                        They go nuts, however, when I make traditional latkes for breakfast. They even eat 'em with a sour cream topping that I make with horseradish and dill. For a staff of 12, I end up making about a hundred latkes... where do they all go?

                                                                                                                                        We had a Taiwanese girl working in the place who'd bring chou tofu (stinky tofu) into the restaurant. If I had a good hangover going on and walked into the kitchen and smelled that, you *know* I was gonna get really, really sick...

                                                                                                                                        1. Love a traditional Scottish breakfast on a Sunday. Dry cured back bacon, eggs sunnyside up, potato scones, mushrooms, Stornoway black pudding and a slice of fried fruit pudding buttered toast and a mug of tea.

                                                                                                                                          I still have fond memories of the grand breakfast in Berlin's Cafe Einstein. Huge platter of breads, cheeses,cold meats, salad ,fruit and preserves with the most delicious coffee. Lovely place.

                                                                                                                                          1. I want to go back in time and sit down with your family to some of those potstickers, S U.
                                                                                                                                            It depends on what kinda morning it is: sometimes Pho or Menudo's the ONLY thing, but I am from neither of those cultures. Howevah, I get a huge craving for matzoh-brie, which is matzohs broken up, soaked and scrambled with egg. Totally untraditional twist that we've been known to play with are the addition of sauteed onions and lox, topping it off with sour cream; or a sweet version once or twice but def. not as popular as the savories....
                                                                                                                                            And I'd have to say that one of my favorite breakfast comfort foods is good Ramen in decent stock, with beaten eggs and snipped scallions stirred in at the last, and a dash of sesame oil. Yum in a mug.

                                                                                                                                            1. Breakfast in our house growing up, could be very different. I see most people are very international on here, we were not. My mother is from Newfoundland and my father is from Nova Scotia. Both families came over from Scandinavia or England several hundred years ago.

                                                                                                                                              School days were always ho hum with things like porridge – either Oatmeal, Red River Cereal, Cream of Wheat or the like. Weekends: Saturday was get whatever you wanted day (which meant cold cereal most of the time). Sundays however were special! That’s when we got fabulous things like kippers and eggs and toast, or blood pudding slices fried with some toast, rarely did we have bacon, sausages or ham with eggs. Once I got a little older (maybe 8 or 9) I started to beg my mom to make pancakes on Sundays. She would once in a while, but eventually got tired of me asking every Sunday for pancakes, so she told me “You want ‘em ,you make learn how to make ‘em” and that was the start of my cooking career!

                                                                                                                                              When we would travel to Newfoundland to visit the relatives, we would have things like broiled brook trout, boiled potatoes and eggs for breakfast. Once in a while if we were lucky (my newfie cousins hated this) we would get some fresh boiled lobster for breakfast – we thought it was a treat but they were sick of it already (their dad-my uncle, was a lobsterman).

                                                                                                                                              1. Southern American here, grew up mostly in Florida and Louisiana. But my parents were also hippies and I think that had some effect. Anyway the standby when I was little was regular oatmeal, the slow-cooked kind, with cinnamon and raisins, sometimes some grated fresh apple or applesauce added for extra nutrition, butter and honey or brown sugar. A little less often we would have fish and grits - usually fried mullet or catfish, and if it was a female mullet the large, oblong eggs would also be breaded and fried and served with grits with lots of black pepper and butter. Mom had milky coffee only....not a morning person, that one. I usually had black tea with milk or with honey and lemon along with my breakfast. Once I got old enough to get myself up and ready for school, Mom quit getting up so early and my typical breakfast became either packets of instant oatmeal, a big glass of milk with Carnation Instant Breakfast, or a smaller glass of milk with one of the Carnation Instant Breakfast Bars. For my own daughters I always played short-order cook for breakfast for them. :) Oatmeal, cream of wheat, french toast, grilled cheese, eggs over medium or scrambled, with dill either way, cinnamon toast, breakfast burritos with scrambled eggs, refried beans, salsa and cheese, vegetable-cheese omelettes, toast with Marmite and butter, peanut butter-honey sandwiches, fresh fruit and yogurt, homemade granola or muffins or pancakes with a protein on the side....whatever they wanted, really, but they had to give me a little notice for muffins or banana bread obviously. When left to their own devices, the older daughter usually just grabs a yogurt or melts some cheese on a tortilla. The younger daughter will make ramen or a sandwich.

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                                                                                                                                                1. re: meltygarden

                                                                                                                                                  My favorite of all time is the israeli breakfast (mentioned somewhere above). Salads, cheeses, yogurt, pita bread, hummus, and techina...yum!

                                                                                                                                                2. "1. Waking up on lazy Sunday mornings (around noon) to the smell of potstickers crisping in mom's kitchen & having a warm fuzzy feeling in my tummy just thinking about the hot lil bites of heaven."


                                                                                                                                                  I had precisely the exact feeling - but for my mom's French toast.

                                                                                                                                                  Now staying in KL, my fave breakfasts are, in order of preference:
                                                                                                                                                  - Indian roti canai (paratha) with dhal curry
                                                                                                                                                  - Malaysian nasi lemak
                                                                                                                                                  - Chinese wanton noodles
                                                                                                                                                  - English breakfast fry-up every now & then

                                                                                                                                                  1. Grew up in New Zealand. Daily breakfast in our house was vogels toast with marmite, or weetbix with milk. Hot breakfasts before winter sport was tinned spaghetti on toast. Very special treat breakfast was pikelets, which are similar to small, thick American pancakes (in NZ our pancakes are crepes). Only found out recently that those 'very special days' occured when my mum had run out of money and cereal and needed to feed us on pantry staples, so thinking of them makes me homesick.

                                                                                                                                                    Had a bit of a giggle reading the NZ entry in the 'Breakfast around the world' entry further up. Cheese scones (and for that matter date scones), while a big deal at home, are morning and afternoon tea items. Most definitely not your typical breakfast item, unless you are given leftovers.

                                                                                                                                                    1. German (and Polish) breakfast is basically a piece of bread with cheese, or some luncheon meat (ham, salami, etc...), or jam. This is with coffee or tea. This is basically typical, traditional, day-to-day breakfast. It's largely the same in Italy, and parts of South America where I've been. I don't think calling that big "American style" breakfast western is correct since these other places are no less western.

                                                                                                                                                        1. re: elenacampana

                                                                                                                                                          They even sell gallo pinto at the Bugger KIng at the airport.

                                                                                                                                                          1. re: elenacampana

                                                                                                                                                            Gallo pinto was what I was going to add! I love it, especially with a good dose of lizano :)

                                                                                                                                                          2. About 5 days a week, breakfast tacos. My favorite is chorizo, egg, and potato on homemade flour tortillas.

                                                                                                                                                            On weekends, it's migas. Fry up some chorizo with diced serranos, onion, and tomato. Add some tortilla chips, scrambled eggs, and some cheddar cheese. Food of the gods.

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                                                                                                                                                            1. re: achtungpv

                                                                                                                                                              you must be from Austin! love the typical breakfasts there. amazing.

                                                                                                                                                            2. Maybe I missed it up above. Just remember, this was consumed after 50 situps, 50 pushups, usually more, 20 minutes of other exercises, and a 3 mile minimum run.

                                                                                                                                                              The standard U.S. Army mess hall breakfast. Circa 1988. West Germany.

                                                                                                                                                              Combination omelet, hashbrowns, breakfast sausage, hash browns, hamburger gravy, biscuits, honey, butter, french toast, syrup, pancakes, fresh fruit, coffee, milk, 2 or three pastries done in house every morning. Various cereals, oatmeal, grits, eggs to order, refried beans, bacon, and at least half a dozen seasonal items.

                                                                                                                                                              Us tankers ate light. The infantry had a bigger selection. And at least once every 6 months or so, some new Private would try to eat everything at one go.

                                                                                                                                                              Lunch added another 2 to 3 thousand calories.

                                                                                                                                                              1. Born & raised in Eastern North Carolina. I loved cheese toast for breakfast. Aslo, the combination of bacon & grits is excellent. When I say grits, I mean something that has been cooked for over an hour and isn't "gritty". Even when cooking "quick" grits (NOT the instant crap) I go for more than an hour...and use plenty of salt & butter.

                                                                                                                                                                In my wife's home of Trinidad my everyday breakfast is a couple of doubles and an aloo pie. Doubles are small circles of fried flat bread (two pieces...hence "doubles") topped with curried chick peas (channa). With a little pepper sauce (slight peppa) they are wonderful. At around $1 for two doubles it's a pretty darn economical way to start the day. I have to add in an aloo pie which is a fried pie filled with seasoned potato. These are "street food" breakfasts.

                                                                                                                                                                Another excellet breakfast food in Trinidad is bake and saltfish. This is my favorite "make at home" breakfast...although we do make aloo pie at home on occasion.