Breakfast from Around the World: Morning Meals from 10 Different Countries

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    If you think of breakfast as a mere formality, it is about time we re-instituted your faith into sitting down at your breakfast table. Let us lay out the gourmet spread of morning delicacies prepped to brace you up for the day ahead. Cultures from all around the world believe in eating their breakfast king-size, don’t believe us, take a look at the best loved breakfast options from ten different countries. These food-laden snaps will put your empty morning plates to shame and inspire you to wake up just a wee-bit early to accommodate a hearty, wholesome meal – a start to your power-packed day.

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    1. Iran

    Fried eggs with fresh cucumbers, tomatoes, flavourful vegetables, creamy yogurt and filing bread – the Iranian style of breakfast is truly king-size!

    Image via muzungusisters/instagram

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    2. China

    Apart from their age-old love for dumplings, the Chinese savour variety and their food cooked in a blend of subtle spices. This breakfast platter includes Chinese crullers or oil sticks served along with warm soy milk, fried turnip cakes and sesame balls.
    Image via nancywhooo/instagram

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    3. The Quintessential English Breakfast

    Sausages, baked beans, pancakes with maple syrup, fried eggs and coffee on side – need we say more?
    Image via anh726/instagram

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    4. Turkey

    Eggs cooked with vegetables with a generous helping of bread – the classic.
    Image via scsc55/instagram

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    5. Spain

    Crispy tomato toast along with the local favourite, Spanish omelet.
    Image via jhwphay/instagram

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    6. Mexico

    Burritos, patatas bravas, baked eggs and much more!
    Image via leonardohuu/instagram

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    7. France

    Oh, for the love of croissants and other friends…
    Image via _momoca_/instagram

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    8. Japan

    Miso soup, grilled fish, fishcakes, Japanese omelet, corn mixed rice and much more – what a way to start your day!
    Image via tomotomokot/instagram

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    9. Lebanon

    Velvety hummus goes well with pita, manakish and delicacies.
    Image via cen03fit/instagram

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    10. Home

    From poha, parathas, pooris, chole bhature to upma, uttapam, idlis and dosas… Who would want to skip breakfast when there I so much to choose from?

    Has this whetted your appetite already? So, what are you starting your day with tomorrow morning?

    Share in the comment box below your favourite ways to start the day.

10 Best Breakfasts From Around the World

Written by: Sarah Jane Robinson

Around the World in 10 Breakfasts

Breakfast, the best and most important meal of the day in our eyes. Here’s a taster of what different nationalities around the world eat first thing to get them going for the day. There’s some pretty random shizzle in here!

10. Natto (Japan)

Fermented soy beans are classed as a delicacy in Japan and if you can get over the pungent cheesy smell, strong flavour and slimy mucus-like texture they are very good for you. Natto is perfectly nutritious being high, in fibre with zero cholesterol, which means you can have more! Mmm yummy.

9. Hagelslag (The Netherlands)

These popular sprinkles (translated as hailstorm) come in a variety of shapes, sizes and flavours, including fruit and chocolate. Not only to be enjoyed on ice cream, the Dutch and Belgians actually put them on buttered bread and toast! Not particularly nutritious but a great way to start the day on a sugar high.

8. Churros (Spain)

Nothing beats churros and hot chocolate when falling out of a Spanish nightclub in the early hours. Similar to a long doughnut, they are deep fried dough delights which you dip into thick hot chocolate. Churros contain enough sugar, fat and starch to stave off the hangover, for a while at least.

7. Croque Monsieur (France)

Basically a posh ham and cheese toastie, what’s not to like? They’re easy to eat on the go, crunchy, filling and oozing with cheesiness. Variations are eaten all over Europe and known as ‘tost’ in Italy and ‘tosti’ in the Netherlands.

6. Kedgeree (Scotland)

An old classic, who’d have thought rice and fish would go so well with boiled eggs and curry powder? It seems a strange dish to originate in Scotland and indeed it actually comes from India and was brought back by returning colonials in Victorian times. Kedgeree is said by many to be an excellent hangover cure.

5. Chilaquiles (Mexico)

Another clever use of yesterday’s leftovers, Chilaquiles are corn tortillas covered in green or red salsa with scrambled or fried egg on top and sometimes shredded chicken or bacon. Topped with cheese and cream and served with beans. Delicious, and a great breakfast for when you’ve hit the tequila hard the night before.

4. Doubles (Trinidad and Tobago)

Doubles are the most popular street food on the islands and are so named because of the two pieces of fried flatbread that the curried chick peas are served on. They are topped with mango, cucumber, shadon beni (herb), and pepper sauce. The experience of buying the doubles from the busy street-side huts with music blaring adds to the magnificent taste.

3. American Breakfast

I want it all and I want it now! This is what an American breakfast screams at me. Eggs, sausage, potatoes, streaky bacon, ok. Pancakes and syrup. What? Together? A veritable explosion of salty and sweet. Or a heart attack on a plate.

2. Arepas (Venezuela)

Corn flour flatbreads, which are always toasted and never fried, they can be as healthy or unhealthy as you like. Filled with butter, cheese, meat, sausage or egg, the possibilities are endless. A popular filling is the ‘reina pepiada’ meaning curvy queen and named in honour of the first Venezuelan Miss World in 1955. Containing chicken, mayonnaise and avocado; eat enough and you’ll definitely get those curves a curving.

1) Masala Dosa (India)

A light and crispy pancake made from rice batter and black lentils and filled with potatoes, onions and spices served with a curry sauce and coconut chutney. The Masala Dosa is a culinary delight which is neither too heavy nor too light. Start the day on a dosa and you’ll be ready for anything.

Culturally Unique Breakfasts from Around the World

Breakfast is the most important meal of the day, though it may look and taste different depending on where you’re from. While in America it is not out of the ordinary to have a stack of flapjacks and bacon as a morning meal, it is wildly different from Thailand’s customary fish, pork, and rice dish.

World traveling enthusiast Victoria Philpott took note of the various combinations of platters and variety of breakfasts commonly eaten each day along her travels. Rounding up fifty different and delicious meals that are typically eaten in dozens of countries, the globe-trotter shares an appetizing set of images on her blog from various sources of culturally unique breakfasts.

Of course, everyone’s taste palette is different but it is interesting, nonetheless, to see how different cultures interpret the best meal to start your day. It is also best to keep in mind that not all dishes are strictly the only breakfast anyone in any given country eats. Sometimes there just isn’t enough time to prepare a full English breakfast and, other times, you want more than a simple croissant.

Top: England – Beans, sausages, bacon, eggs, mushrooms, hash browns, toast, and a cup of tea. (Image via LunaMoth116)


Naan bread with butter and jam. When a light breakfast just isn’t going to hit the spot Iranians eat halim. Halim is a mixture of wheat, cinnamon, butter and sugar cooked with shredded meat in huge pots. You can eat it hot or cold. You can also see the Iranian version of an omelet here too. (Image via kamshots)


Local fruits like mangos, rice, and little sausages (known as longganisa). When fried with salt and garlic cloves it’s known as sinangag. The sinangag is then combined with eggs, meats and beans. (Image via supafly)


Slab of haggis served alongside a fat-fried egg and square sausages known as Lorne. (Image via David Blaikie)


Wursts, local cheeses, and freshly baked bread, all washed back with a strong coffee. (Image via withassociates)


Croissants, plain or with crushed almonds, butter, chocolate or cream. (Image via Pierre-Olivier Carles)


Swedish pancake known as Pannkakor, which is similar to a crepe, served with sweet fruity filling. (Image via terren in Virginia)


Jajecznica: a mound of those same scrambled eggs, covered with slices of Amadeus’s custom-made kielbasa and accompanied by two potato pancakes. (Image via Kitchen Chick)

Vegemite spread on toast. (Image via s2art)

Tofu with fish and rice soaked in soy sauce. (Image via avlxyz)

A minty, spicy fish with a sweet and spicy pork, served with rice (Image via Kojach)

A dish called Foul Madamas that’s made from fava beans, chickpeas, garlic and lemon. Above you’ll see the dish topped with olive oil, cayenne, tahini sauce, a hard boiled egg, and some diced green veggies. (Image via goblin box (queen of ad hoc bento))

In Cundinamarca this changua dish is very popular. It’s made from milk, scallions and cheese. (Image via manuela y daniel)

Indian tofu scramble, lentils, veggie sausage and banana pepper toast with rosemary roasted potatoes. (Image via arvind grover)

Beef tips, chilequiles, and other assorted goodies eaten in Manzanillo. Nachos, cheese, and beans always feature heavily and a delicious, spicy breakfast is the norm. (Image via Jeff Kramer)

A dish called waakye. It’s basically rice cooked in beans. (Image via Robyn Lee)

Homemade thick pancakes with bacon, syrup and blueberries. (Image via JenCooks)


What people eat for breakfast around the world

Breakfast is the most important meal of the day, keeping us healthy and sharp. But breakfast foods vary wildly from place to place.

In European countries like Spain, France, and Italy, the first meal of the day is a quick piece of bread or pastry and strong coffee. Meanwhile in Korea, breakfast is a sweeping event that crowds the table just as much as dinner.

Shape Created with Sketch. The ingredients that make national dishes national dishes

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2/26 American: apple


3/26 Asian: sesame oil


4/26 Cajun/Creole: okra


5/26 Central/South American: avocado


6/26 Chinese: peanut oil


7/26 Eastern European/Russian: egg noodle


8/26 English/Scottish: current

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9/26 French: tarragon

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10/26 German: sauerkraut

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11/26 Greek: feta cheese

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12/26 Indian: Black mustard seed oil

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13/26 Irish: whisky


14/26 Italian: romano cheese

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15/26 Japanese: katsuobushi

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16/26 Jewish: apricot


17/26 Middle Eastern: roasted sesame seeds


18/26 Scandinavian: herring


19/26 Southern states: corn grit

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20/26 Southwestern: black beans

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21/26 Spanish/Portuguese: saffron


22/26 Thai: galangal

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23/26 Vietnamese: Thai pepper

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24/26 Moroccan: caraway

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25/26 Mexican: avocado

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26/26 Mediterranean: feta cheese

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1/26 African: caraway

Rex Getty Rex Getty Getty Rex Rex Creative Commons Craetive Commons Creative Commons Creative Commons Creative Commons Getty Cretive Commons Creative Commons Getty Rex Getty Creative Commons Creative Commons Getty Creative Commons Creative Commons Creative Commons Creative Commons Creative Commons

Below, we take a look at some classic breakfast choices from around the world:

CHINA: Traditional breakfasts vary by region, but the combination of fried dough sticks (or “you tiao”) and warm soy milk is beloved by millions. Dim sum and hot soups like congee are also popular.

Flickr/Lian Cheng

Sources: Lonely Planet, CNN

The importance of starting the day with a healthy breakfast

AUSTRALIA: Australians love Vegemite enough to eat it every day. They also eat a lot of fruit and sometimes indulge in a full English breakfast.


Sources: Food by Country, Reddit

BRAZIL: Strong coffee and milk is enjoyed with a plate of ham, cheese, and bread. Feijoada, a thick soup made with black beans and different meats, is also served in the morning.


Sources: HostelBookers, Serious Eats

COLOMBIA: Breakfast in Colombia revolves around the arepa, a dense, slightly sweet corn cake that’s served simply with butter or topped with eggs, meat, or jam.

Flickr/Gabriel Garcia Marengo

Sources: Quora, My Colombian Recipes

CUBA: The typical breakfast tostada (grilled, buttered bread) is served alongside or dunked into cafe con leche.

Flickr/Jorge Gonzalez

Sources: HostelBookers, Food By Co

ENGLAND: The fortifying English breakfast includes eggs, sausage, bacon, beans, mushrooms, and cooked tomato.

Sources: HostelBookers, Food By Co

FRANCE: A traditional breakfast is coffee and either baguette or croissant. Like Cubans, the French often dip their buttered bread into coffee.

Flickr/Jeremy Keith

Sources: HostelBookers, Food By Country

GERMANY: Germans dig into an assortment of fresh breads, cold meats, local cheeses, butter, and jam.


Sources: HostelBookers, Food By Country

INDIA: Breakfasts in India vary by region, but often you’ll find a tray like this one, crowded with chutneys, dips, and breads like dosa, roti, or idli.

Flickr/Steven Levin

Sources: Food By Country, USA Today

ITALY: Many Italians begin their day with a cappuccino and brioche slathered with jam or stuffed with chocolate.

Flickr/Evelyn Hill

Sources: HostelBookers, Food By Country

MEXICO: The first meal of the day is hearty, with dishes like chilaquiles (below) and huevos rancheros being popular choices. Sweet rolls and coffee are lighter options.

Flickr/Jeff Kramer

Sources: HostelBookers, Food By Country

JAPAN: Traditional breakfasts include miso soup, steamed white rice, pickled vegetables, and proteins like fish and Japanese omelet (or “tamagoyaki”).


Sources: Food By Country, USA Today

RUSSIA: Griddle cakes are huge in Russia. There’s cheese-stuffed syrniki, crepe-like blini made with kefir, and fluffy oladi, which are about the size of a biscuit.


Sources: My Russian Food, HostelBookers

TURKEY: A traditional breakfast consists of bread, cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. It can also include sucuk, a spicy Turkish sausage, and Turkish tea.

Wikimedia Commons

Source: HostelBookers

SPAIN: Pan con tomate, or toast with grated tomato spread, is a popular savory breakfast in Spain. For a treat, many restaurants and vendors sell churros.


Sources: HostelBookers, Saveur

SOUTH AFRICA: Hot cereal or porridge, often made with corn and called “putu pap,” is a common first meal here.

Wikimedia/Virtual Steve

Source: Food By Country

KOREA: A Korean breakfast looks strikingly similar to a Korean dinner. There’s rice, soup, the ever-present kimchi, some type of fish or beef, and other leftovers from the previous night’s dinner.

Flickr/Lisa Risager

Sources: Food By Country, About Food

JAMAICA: Ackee, a type of fruit that looks like scrambled eggs when it’s cooked, is a favorite Jamaican breakfast food. It can be accompanied by fried plantains, salted fish, and fresh fruit.

Flickr/Christina Xu

Sources: Serious Eats, Food By Country

SWEDEN: A typical breakfast at home is an open-face sandwich layered with either fish or cold cuts, cheese, mayonnaise, and vegetables like cucumber and tomato.

Flickr/Ewan Munro

Sources: Food By Country, USA Today

UNITED STATES: Breakfast foods vary widely from place to place, but eggs, potatoes, and bacon or sausage is the common trinity.

Max Rosenberg contributed to an earlier version of this article.

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Are you a morning person? I am, so that first coffee and something to eat are very welcome, particularly if I’m sitting overlooking a stunning, deserted Thai beach or a sleepy Central American town just starting to wake up. We’ve been sampling breakfast around the world on our travels, 50+ countries over 6 years. Here are some global breakfast food highlights and disasters, traditional, local and modern.

This breakfast was served to us in a hotel in Indonesia, not typical, but a great eggs florentine.

We try to seek out local and traditional specialties as we go because life is more interesting that way. Some we love, some we hate, but we’ll give them all a try. What do you think? Do you like to try new things or stick to what you know when you travel?

Breakfasts Around the World

Breakfast in the United Kingdom

In the UK a ” Full English” or “cooked” breakfast is common. Despite the name, the “fry up” is found in all of the coutries that make up the United Kingdom and will sometimes be called “Full Welsh” or “Full Scottish”.

The Great British breakfast will certainly keep you going all morning. We had a full English every day while staying in hotels in Britain. We thought it was great value, room and a breakfast this size for around £10 each. Cereal, fruit, juices, toast, teas and coffees were also included.

Your traditional British breakfast will include eggs, sausage, bacon, occasionally black pudding and, hopefully, some vegetables, baked beans, tomatoes, mushrooms, sometimes fried potatoes of some sort . Serve with ketchup or HP sauce.

To make a full Welsh or full Scottish, local specialties like lava bread, potato scones or haggis may be added.

Malaysian Breakfast

Nasi Lemak in Malaysia. Fat rice, with egg, anchovies peanuts and sambol. None of us really enjoys this breakfast dish, we usually find it too sweet and fishy. We have found vegan versions which were superb.

Nasi Lemak is the classic Malaysian breakfast dish. Nasi means rice, nasi lemak means fat rice.

In this dish the rice comes with the red sauce ( sambal), cucumber slices, a hard-boiled egg, peanuts and those fiendish little dried fish. I’m a big fan of anchovies, but these weren’t what we in the west love for their oily saltiness.

The sauce we had above was sweet and we would have preferred more spice. Nasi lemak comes in plenty of varieties, you should able to find one that suits you. For other breakfast dishes in Malaysia try this post about food options on Penang.

Nasi lemak wasn’t our favourite, but it was an interesting experience as trying new things always is. After a while we discovered vegan Malaysian food and we like this a lot more.

El Savador

Breakfast in El Salvador. Pupusas, black tortillas, enchiladas and pickles. This one is a big winner in our family, we love pupusas and refried beans.

In El Salvador you’ll find pupusas, yummy little corn-based flat cakes filled with cheese, beans or chicharron ( a pork cracking mixture). They usually come with tomato sauce and a sort of vinegar-soaked coleslaw. We like pupusas a lot and ate them at roadside pupusarias made and cooked fresh to order. The kids dig them too.

Breakfast in Sri Lanka

Sri Lankan Breakfast is one of our all-time favourites, we even like it more than Indian, but Vietnam is a strong contender.

Forgive me for going on about how much I love Sri Lankan breakfasts ( read more here), but they totally rock my world. Chef and the kids are big fans too. When travelling in Sri Lanka breakfast is our most successful meal of the day, at dinner time options sometimes aren’t so great.

Here we have dahl, various roti and hoppers, a delicious coconut curry and fresh coconut sambol spiked with chilies. Click through to the above post for more on authentic Sri Lankan food.

Guatemalan Breakfast

In Guatemala we ate refried beans at almost every meal. We loved them but it did get very repetitive. This breakfast was in Flores where the beans came with fried bananas, eggs, home-made bread and good coffee.

Breakfast typicos is Guatemala, eggs, refried beans and fried plantains. The home-made bread was a bonus at Cool Beans in Flores, Guatemala. I joke about being over refried beans, they do serve them with everything in Central America, but they’re absolutely delicious. We also tucked into many plates of huevos rancheros while we were in Guatemala, eggs poached with tomatoes and vegetables, Guatemalans know how to do breakfast!


Eggs Florentine or Eggs Benedict with salmon ( not bacon) was always my pick when we went out to breakfast back home in Port Douglas. I guess it’s a fairly typical Australian restaurant breakfast but I can’t think of anything uniquely Aussie. You’ll find these two breakfast egg dishes just about anywhere in the world.

Most of the hotels in Port Douglas or anywhere in Australia have buffet breakfasts with the usual western dishes, bacon, eggs, pastries and so on. Sometimes with miso soup for our Asian visitors. When the four of us went out for breakfast in Australia we’d pay $40-$50 upwards with drinks.

Cruise Ship Breakfasts

On a cruise ship anything is possible, from something resembling desert to breakfast pizza.

On a cruise ship you can have anything you like for breakfast, so long as you don’t want Asian.

Made to order omelets with lots of vegetables or smoked salmon with capers and lemon are my favourite but if you wanted ice cream, bacon and egg pizza or something resembling desert ( the above was Chef’s breakfast), it was your lucky day!

Endless choices from a buffet that changed daily. Read about finding a budget cruise here, our next is costing us just $30/day.

Breakfast in the USA – The Bad

A cheap ( $150) American hotel breakfast. We’ve never seen anything quite this bad before or since.

Breakfasts in cheap hotels during our 1 month USA road trip were interesting, but not the best. They filled a hole and were good value. We’ve not seen anything like this, with plastic disposable plates, anywhere else in the world.

This was one of the better ones, from a hotel in New York. American motel breakfasts were mostly highly processed carbs with eggs, even this microwaved variety, being rare.

A lot of places had waffle machines, which the kids adored. Most had oranges or apples alongside cakes and other sweet things. Coffee was always free, all day. That’s got to be good!

Breakfast in the USA – The Good

Biscuits and gravy, this one with egg and debris. Superb food in New Orleans.

The southern states and better quality restaurants gave us sensational breakfast dishes. In Mother’s Restaurant, New Orleans, we discovered what biscuits ( similar to scones) SHOULD taste like. Superb!

We also sampled grits, gravy and collard greens. Beignets ( sweet donuts) were another famous NOLA favourite.

Breakfast in India

This Indian breakfast, from the south, a plain dosa served with sambar ( thin vegetable and dal curry), coconut chutney and a third mystery curry. Very typical, very good.

In 2015 we spent a month in India and we also found some awesome Indian food in Malaysia. Dosa, roti, vada or idli with sambar and coconut chutney are very typical of Southern India and they are delicious.

Above we have a huge dosa with sambar ( thin veg curry), fresh coconut chutney and an extra veg curry dish on the side. Waiters with huge stainless steel buckets of curries weave between tables replenishing plates as diners enjoy. A dosa is a type of pancake and comes served in many ways, plain, filled or even sweet.

In Malaysia you will also find Indian dishes like this served at breakfast time.


Noodle soup from the noodle soup lady in Laos.

In Laos, like most places on the backpacker trail, you can get just about anything for breakfast.

We had cheese and onion roti, baguettes, excellent shakshuka, (an Israeli egg dish with vegetables), tofu with chilies and ginger and this yummy vegetable noodle soup bought from a street stall.

I guess this is the most typically Laos dish of the bunch and we all enjoyed it immensely.


Cambodian breakfast. Cambodia was hard work food wise, we ate a LOT of fried rice.

Cambodia has some interesting and tasty dishes, we even took a cookery class there and learned to make fish amok and a Cambodian style stir fry dish with chicken and greens. There didn’t seem to be any particular breakfast meal, we ended up eating a lot of fried rice, or, the backpacker special, omelettes and toast.

Oh, and deep-fried spiders. But not for breakfast.

Turkish breakfasts were superb!

Turkey gave us amazing breakfasts of local cheeses, olives, breads, fruits, vegetables and pastries. It was foodie heaven. I had no idea Turkey produced such great quality, interesting foods. You could go there just to eat.

Read up on breakfast in Istanbul here, my husband has taken away a few great ideas for his 5 star hotels from the Turks.


Romania is simplicity itself, milk, butter and cheese from the dairy, jams from the orchard, eggs, some home-made bread, rustic perfection.

Not too dissimilar from Turkey, Romania gave us cheeses, tomatoes, home-made bread, milk and butter straight from the cow and jams from the fruits in the orchard.

There were a few processed meats and some interesting dishes such as fried hard sheep’s cheese. We had our best breakfasts in Romania when we were staying with families in home-stay type accommodations with well-practiced home cooks, passionate about good food.

We liked Romania so much we kind of never left, but that’s another story!

Favourite Breakfast Around The World – Vietnamese Breakfast

Breakfast in Vietnam is always best taken at a street stall. Here mi quang, noodles with pork, quail egg, prawn and herbs, our favourite Vietnamese breakfast

Vietnam is currently favourite breakfasts from around the world. In Vietnam it’s hard to pick between pho, mi quang, cau lao and op la, but the picture above shows our personal favourite, mi quang. For more on these Vietnames dishes, see here.

That’s it for now, our breakfast around the world favourites from the last few years. What’s your pick of the breakfasts from around the world?.

What the world’s healthiest countries eat for breakfast

In March 2017, Bloomberg released its annual list of the world’s healthiest countries, led by Italy, a nation known internationally for its pasta, pizza and prosciutto. Holding the next highest spots are Iceland, Switzerland, Singapore, Australia, Spain, Japan, Sweden, Israel and Luxembourg. The United States, a country renowned for its morning sugary cereals, bacon and donuts, holds the 34th place on the list, preceded by nations in Europe, Asia and the Middle East who all have higher health scores than the U.S.

So if, as some argue, breakfast the key to a healthier lifestyle, you may want to take a look at what the world’s healthiest countries typically eat for their morning meal. Perhaps espresso or tomatoes on toast may be the key to leading a healthier life, first thing out of bed.



The healthiest country in the world in 2017, this country known worldwide for its carb-heavy delights also subscribes to the Mediterranean Diet, said to be the healthiest in the world. But don’t worry, scone lovers, it’s not just fish and nuts for breakfast in Italy…

“The traditional Italian breakfast varies based on the city in Italy, but all are centered around pastries and a cappuccino or espresso,” pizzaiola Giorgia Caporuscio of New York’s Keste Pizza & Vino said via email.

“In Naples, they usually have breakfast with cappuccino or espresso and sfogliatella, a shell shaped sweet pastry which is usually filled,” Caporuscio, whose family hails from Naples explained. “Similarly in Rome, breakfast consists of cappuccino and caffe with ciambella, which is their version of a doughnut. However, in Genova they eat salty focaccia with their espresso.”

It’s well-established that coffee has some supreme health benefits, so do like an Italian and savor a cup every morning. If you happen to add a ciambella every now and again, well, you’re making a nonna somewhere very proud.

Skyr with blueberriesIcelandic Provisions

“Skyr is the staple of the Icelandic diet, widely eaten for breakfast with granola, nuts or stone fruits, mixed with a steaming pot of oats with a side of warm toast and Icelandic butter, topped with heavy cream and berry preserve or stuffed between layers of Pönnukökur, a thin crepe-like pancake,” Icelandic chef Gunnar Gíslason of Agern and Dill restaurants said via email.

Skyr is comparable to Greek yogurt: It’s packed with protein, healthy fats and its plain versions are often very low in sugar. Most of Iceland’s traditional breakfast fare naturally keeps you full and satisfied, without the sugar-crash that comes with something like a bowl of Cocoa Krispies. If you really want to start the day as an authentic Icelander, you might throw in a shot of cod liver oil, which offers mood-boosting vitamin D and may help lower blood pressure, according to WebMD.



Birchermüesli, a granola-like dish created by Swiss doctor and raw food pioneer Maximilian Oskar Bircher-Brenner circa 1900, is still a popular breakfast food in Switzerland today. It’s made with oat flakes, lemon juice, condensed milk, grated apples, hazelnuts or almonds. A typical Swiss breakfast, which is known for efficiency more than elaborateness, can also consist of pastries, bread with butter or jam and tea or coffee.

Come weekend, the Swiss often take the time to indulge in brunch, which includes a spread of eggs, bacon, potato pancakes called Röschti, cheese, jam and Zopf, a braided bread made from slightly-sweet dough.


Singaporean laksa Tommy Brtek/

“Singaporean breakfast is very diverse — we eat a ton of stuff!” chef Simpson Wong of New York’s Chomp Chomp said via email. “It usually consists of noodles, noodles and more noodles.” Wong said that the noodles are usually served in broth, or if they’re not in a soup, dry noodles will come with a side of broth. “Very seldom we eat wok fried noodles in the morning,” he said.

Other dishes popular in Singapore in the morning, especially with non-Singaporean Chinese residents include Kaya Toast, Roti Pratha, Nasi Lemak or Putu Piring (a steamed rice cake), Wong said, “But mostly, it’s noodles.”

Vegemite on toastHiroshi Otabe/AP

“Once upon a time, most Australians would have gone for the full English Breakfast: Eggs, toast, sausages, bacon, baked beans, tomato, etc.,” chef Tim Harris of New York’s Burke & Wills said via email. “However, over the past 20 years the trend has moved towards healthier and innovative options.”

According to Harris, breakfast is built around coffee. “Not the dishwater drip stuff or Starbucks slop that is consumed in the U.S., but perfectly made espresso drinks by a talented barista usually in a hip cafe or dispensed through a hole-in-the-wall to passersby,” Harris said. “Australians will not tolerate mediocre coffee.”

Harris says that Australians eat more for breakfast than just pastries, with avocado toast, muesli soaked overnight in poached fruit liquid and egg dishes being stars of the morning meal. Of course, Vegemite is a popular breakfast spread down under.

Culturally, boozy brunch is not so much a thing in Australia, but rather Australians will go out for coffee and breakfast on weekends and then venture out to a pub for afternoon drinks. “Both rituals remain sacredly separated,” Harris said.


Pan con tomate nito/

“The traditional Spanish breakfast is very simple,” chef Julian Serrano of Las Vegas’ ARIA Resort and Casino said via email. “It generally involves coffee and a lot of bread. A popular dish would be Pan Con Tomate, lightly toasted bread smothered with garlic, olive oil and grated tomatoes. I enjoy drinking tea with semi-sweet churros or Porras, also known as Spanish doughnuts.” Yum.

Soft boiled egg on toast Photosiber/

“Typically, in Japan, they’ll eat anything from traditional to westernized breakfasts,” chef Takanori Akiyama of New York’s SakaMai explained via email. “A traditional Japanese breakfast includes steamed white rice or rice porridge, miso soup, natto (fermented soy beans), grilled fish (usually mackerel or salted salmon), Japanese pickles and an egg (sometimes raw or slow-cooked to mix with the rice).”

“Honestly, these days, most households won’t go through the trouble of making traditional meals anymore,” Akiyama said. “You’ll often see homes prepare westernized breakfasts like toast, pastries and fried eggs.” Easy enough.


Muesli Moving Moment/

Frida Harju, nutritionist at Swedish health and fitness app Lifesum explained that breakfast is an important part of the Swedish lifestyle. Like many Swedes, Harju typically eats eggs for breakfast. “Eggs are a fantastic source of protein and are filled with many nutrients that will help to keep the body healthy, enabling it to fight off illness,” she said in an email.

Filmjölk, a fermented milk product similar to yogurt but more sour, is another popular breakfast food. “Filmjölk is loaded with vitamins and healthy bacteria for your gut,” Harju said, suggesting pouring an unsweetened version over unsweetened muesli with blueberries or lingonberries, which have antioxidants, and sprinkling the bowl with almonds or walnuts. Open sandwiches, like cheese and ham with cucumber on rye or sourdough, are popular, as well as oatmeal and, of course, coffee.

What People Eat for Breakfast All Around the World

People around the world agree that breakfast is the most important meal of the day. But what they think goes into a good breakfast is an entirely different matter. For some, breakfast is synonymous with eggs; for others, it’s not a complete meal unless it includes rice. Whether you prefer sweet or savory, coffee or tea, healthy or hangover-relieving, here’s what you can expect for your morning meal in 10 different countries.

Australia: Avocado toast and flat white

Pretty much every cafe menu down under will have a variation on this pervasive dish. Sometimes called an avocado smash, it consists of creamy mashed avo served on toasted (usually sourdough) bread. From there every chef will put their own spin on it with garnishes like dukkah spice, feta cheese, fresh tomato, egg and so on. Impeccably made espresso drinks like flat whites (think: a less frothy cappuccino) and piccolos (mini-lattes) are de rigueur.

Where to try it: Bills in Sydney is a breakfast institution; its avocado on rye is spiked with lime, chili and coriander, with an optional poached egg on top.

China: Congee and green tea

This comforting rice porridge can be eaten at any meal but is often served at breakfast. You can make it sweet or savory depending on your preferences; common toppings include thinly sliced scallions, preserved or dried seafood, and meat floss (dried meat that’s been ground into something akin to cotton candy — don’t knock it till you’ve tried it). Congee is often served alongside another Chinese breakfast staple, deep fried dough sticks called youtiao, and washed down with a pot of green tea.

Where to try it: The seafood congee at Shanghai’s Xiao Hei Hao Qing takes half an hour to cook, so order some grilled oysters or scallops to snack on while you wait.

Philippines: Silog and kape

Silog is a combination of the word for “garlic fried rice” and the word for “egg.” There’s always a prefix added to denote what else they’re served with, such as sausage (longsilog), cured beef (tapsilog) or milkfish (bangsilog). This hearty breakfast is matched by an equally robust cup of filter or instant coffee (kape). Premixed sachets with creamer and sugar are popular with locals, like Nescafe 3-in-1.

Where to try it: The garden at Rustic Mornings by Isabelo is so bucolic you could almost forget you’re in Manila. Silog options include corned beef, sweet pork tocino and crispy tawili fish.

India: Idli sambar and kaapi

A common street food in Southern India, idli are round, doughy pillows of steamed rice and lentils with a slight fermented tang. The spongy texture is perfect for soaking up sambar, a soupy lentil-and-vegetable stew, and chutney. But any health benefit to this low-fat, high protein breakfast is mitigated by the rocket fuel filter coffee known as kaapi. Left to percolate overnight, the bracing concentrate is poured into a steel tumbler of steaming milk; most add a few spoonfuls of sugar to propel them into the day.

Where to try it: It’s not much to look at but Vinayaka Mylari in Mysore has somewhat of a cult following. Ordering is simple since there are only two options: idli or dosa (a crepe made from the same fermented batter) served on a banana leaf with sambar and coconut chutney.

Sambar with Idli South Indian Dish. (Photo by mukesh-kumar/Getty Images)

Morocco: Bissara and mint tea

Perfect on a chilly morning, this fava bean soup is the culinary equivalent of a big warm hug. Spiced with cumin and red pepper, the cooked beans are blended into a thick, silky liquid, finished with olive oil and lemon juice, and served with a hunk of bread. (A thicker version of bissara can be eaten as a dip.) Moroccans also start their day with a super sweet mint and green tea blend and keep drinking it throughout the day. It’s traditionally poured from a height so it froths in the glass, which aerates the tea — and looks really cool.

Where to eat it: The best bissara comes from a hole-in-the-wall with no name that you just happen to stumble across. But if you’re in the Fez medina, you can also ask for directions to the Elminchaoui soup stand near Place Aachabine.

Turkey: Kahvalti and black tea

A traditional Turkish breakfast, called kahvalti, involves a spread of small dishes that covers the entire table. There are regional variations but the standard components are bread, eggs, a few different cheeses, several jams, clotted cream, honey, olives, and vegetables. This is all accompanied by a pot of black tea poured into little tulip shaped glasses. If thick Turkish coffee makes an appearance at all, it’s at the very end of the meal; the word kahvalti literally translates to “before coffee.”

Where to eat it: On weekends people line up for the smorgasbord at Van Kahvalti Evi, which includes Kurdish specialties like kavut (fried wheat with walnuts and honey) and murtuga (scrambled eggs and flour).

Traditional Kahvalti breakfast. (Photo by Ridvan Ozdemir/.com)

Israel: Malawach and coffee

Like shakshuka (skillet eggs poached in tomato sauce), malawach is more of a weekend brunch item than an everyday breakfast. The Jewish-Yemenite flat bread is made by layering puff pastry sheets into something akin to a pancake. It comes out of the pan warm and flaky, and is served with hard-boiled egg, chopped tomatoes and a spicy green condiment called zhoug. The vibrant cafe culture means there are plenty of places to hang out, people-watch and sip an excellent espresso drink.

Where to eat it: Saluf & Sons in Tel Aviv’s Levinsky Market does a modern take on malawach; it comes as a wrap, with scrambled eggs, or the traditional way with hard boiled egg and tomato.

France: Bread and jam, and coffee

A French dinner may be a multi-course affair but breakfast is rather simple: buttered bread (usually baguette or brioche) with jam or honey. At home, people often pour themselves not a cup but a bowl of coffee or tea. Then they dip their bread into it which leaves jam and crumbs in the coffee and dumbstruck expressions on any nearby foreigners.

Where to try it: In Paris, do as the locals do and pick up a loaf from one of the city’s celebrated bakeries; Du Pain et des Idées is considered one of the best in town. Slice, spread and dunk away.

Colombia: Arepa and coffee

Popular in both Colombia and neighboring Venezuela, these round cornmeal cakes vary by region from thin and crispy to doughy and sweet. They usually come stuffed or topped with things like butter, cheese, meat or scrambled eggs; along the coast, a deep-fried version with a cooked egg inside (arepa de huevo) is a common start to the day. The starchy, fried discs are usually washed down with a cup of filter coffee (made from local beans, obviously) and a freshly squeezed tropical fruit juice.

Where to try it: Try creative spins — like quinoa arepas or an arepa breakfast sandwich —at popular brunch spot Abasto in Bogota. If the wait is too long head down the street to Abasto Bodega, which has an abridged menu with the same arepas on offer.

Beef arepas with avocado and pickled onion. (Photo by rez-art/Getty Images)

Jamaica: Ackee with saltfish and hot chocolate

No Sunday brunch would be complete without this classic dish, which can be enjoyed for lunch or dinner too. Although ackee is technically a fruit, it somewhat resembles scrambled eggs when sauteed, and pairs perfectly with cured fish and a spinach-like green called callaloo. Don’t expect Jamaican hot chocolate to taste like the instant powdered stuff you’re used to. The rich, aromatic beverage is made with ground cacao, cinnamon, and sweetened with condensed milk.

Where to try it: Friendly and casual, Sips & Bites restaurant in Negril’s West End is as popular with locals as it is with tourists. The ackee and saltfish comes with lots of fun accoutrements, including callaloo, plantain, breadfruit, yam, avocado and a dumpling.

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When you travel, you eat and you experiment with different food. Since breakfast has been the most important meal of the day, we decided to look into different meals served around the world in the morning. We asked certain travel bloggers to share their breakfast experience with us. Here is what we came up with:

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1. Northern Irish Breakfast

Ulster Fry, Northern Ireland

“In Northern Ireland, local people take great pride in the national morning dish, known as an Ulster Fry. Although the items can vary, generally a generic Ulster Fry consists of the following: eggs (scrambled or preferably fried), soda bread, potato bread, fried bread, fried tomatoes, pork sausages, bacon, black pudding (dried pork blood and spices in a sliced circle). Other options: pancakes, beans and mushrooms. It’s normally washed down with a glass or orange or apple juice, following by an Irish Tea. Local brands of tea include Nambarrie and Punjana”.

Jonny Blair is a travel writer at Don’t Stop Living. He is in his early thirties and has an absolute passion for people, places, travel, beer and football. Sometimes all at the same time. He grew up in the town of Bangor in Northern Ireland but since leaving a decade ago,he has managed to travel, work and live around the world, visiting all 7 continents and over 70 countries in the process.

2. Hawaiian Breakfast

A typical yummy Hawaiian breakfast called Loco Moco

“Loco Moco is a Hawaiian style breakfast that is a local favorite. There are many different variations of breakfast Loco moco, but basically the dish includes eggs, some type of meat (typically hamburger or Hawaiian sausage) over rice and gravy as an option. Of course breakfast is not complete without some tropical fruit and fresh papayas are grown in every backyard and always available”.

Noel Morata is a Hawaii based photographer provides photography services for event and lifestyle, corporate, portraits, editorial, personal, and stock photography for personal or commercial use.You can come and visit her photography website at Noel Morata Photography and Travel Photo Discovery.

3. Norwegian Breakfast

A hearty meal of bread and typical Norwegian breakfast toppings

“From left to right, there’s chicken curry, Jarslberg & mayonnaise and Jarlsberg, salami & mayonnaise. All on warm bread bought in the morning. Yum!”

Lew, from Planet Lew, is a bucket lister who is traveling, eating and listening her way around the world. Originally from Australia, she’s spent the last year based in Norway and used it as a launchpad to explore Europe. A foodie at heart, the best way to understand a city is by getting to know the food. Also a bit of an adventurer, with many travels involving hiking, cycling, diving and more!

4. Italian Breakfast

A typical Italian breakfast

“Like every other part of the planet, Italian breakfast is a very important part of the day. To have a good start it’s important to dedicate some time, even if only few minutes, to sipping some good coffee whilst reading the daily paper, watching the news on TV or simply having a quick chat with your loved ones. At home or at the bar, the Italian ‘colazione’ is sweet.

The typical breakfast consists of an espresso or cappuccino accompanied by cookies or a sweet pastry – usually a ‘cornetto’ – which is a lighter version of the French croissant, it’s less buttery and slightly crispy on the outside with a soft middle that could be either empty or filled with cream, chocolate, jam or a combination of fillings.

Delicious Italian coffee

There is a big diversity of breakfasts though, in fact depending on which region you are there will be different kind of sweet specialties, cakes, donuts, cookies and more to have with your morning coffee. At home people usually will make espresso using the traditional ‘caffettiera’ (mocha) and any combination of the above”.

Angloitalian, Follow Us! is the British-Italian couple of Dale (ANGLO), a mid-twenties male born in the Midlands of the United Kingdom who during the summer of 2011 on a surprise birthday trip to Venice decided “this is the life for me” and Franca (ITALIAN), a early-thirties female born in the south of Italy (the heel of the boot) who has always had a dream to travel and finally left her job, her comfort zone and sold everything she owned to set off on the journey of a lifetime.

5. Louisianan Breakfast

Garlic, jalapeno cheese grits with fried eggs

“Growing up, my parents would make us grits and eggs– usually with bacon and toast – almost every morning before school. Grits are a breakfast staple in America’s South. When I went to college and moved out of my parents’ house, I perfected jalapeno cheese grits. Grits are a ground-corn food of Native American origin. Modern grits are made of alkali-treated corn known as hominy”.

Lindsay is an Anthropologist and Geographer, an author and inventor of The Travel Luster where she shares stories with her readers, as well as advice and tips she comes across on her quest to be a global citizen and to better herself through travel, experience, and adventure. Lindsay has a real passion to travel. She loves to take long trips (so far six weeks in Africa is the longest stint), but she also loves to come home, too! Sometimes she is out the door, and the country, a mere three weeks later on another four week jaunt!

6. Spanish Breakfast

The churros

“Growing up in Spain, my parents would take me for a special breakfast treat to the Plaza de Castilla, to an old wooden shack in which they sold chocolate con churros (these days the shack is gone, replaced by highrises). The churros are a doughy type of deep-fried donut, pushed through a cooking syringe with a ridged nozzle. They are often served with a sprinkle of sugar, and the best accompaniment is a cup of piping hot chocolate so thick you could stand your spoon in it. There are many fantasticchurrerias in Spain but this shot was taken earlier this year at the Chocolateria San Gines, in Old Madrid”.

The author and creator of Women on the Road, Leyla Giray Alyanak is a former foreign correspondent with a passion for travel and improving people’s lives in developing countries. At 43 she made a major decision to reinvent herself and travel the world solo for six months. She was gone more than three years. Leyla now works for an international development agency in Geneva and she blogs at Women on the Road.

7. Malaysian Breakfast

Malaysian dim sum

“I have never been much of an early riser, but while traveling through Malaysia that quickly changed. Staying in the multicultural heart of Chinatown, my mornings began at 5 am when the nearby mosque would send out a call to prayer. My boyfriend Sam interpreted this as his personal wake up call and he would proceed to drag me out of bed in order to go and get breakfast. You’re probably wondering, “who could possibly be serving breakfast at this ungodly hour?” Well, it turns out that the Chinese tea houses were open at this time to serve dim sum to their hungry patrons. Some of my favourites included shrimp dumplings (har gow), barbecue pork steamed bun (char sui baau), and pork dumplings (siu mai). Add a cup of tea to that, and it was the perfect way to start the morning”.

To find out more about dim sum check out Sam’s Ultimate Guide to Eating Dim Sum in Hong Kong.

Audrey is currently traveling around Asia on her quest to try new foods and collect more stamps for her passport. When she isn’t wandering around markets and making travel videos, you can find her blogging at

8. Standard International Breakfast

A bowl of porridge with milk, a glass of orange juice and a cup of coffee

“The Guy’s standard international breakfast normally consists of porridge (or some form of cereal) plus juice and a cup of coffee (picture). A more traditional English breakfast would be a full “fry up” which can consist of sausages, bacon, egg (scrambled/fried/poached), beans, hash browns and mushrooms with a side of toast“.

The Guy is the author and creator of Flights And Frustration. A travel blog which is titled as “The rants, ramblings and ruminations of a frequent traveller.”

9. South California Breakfast

organic eggs, peppers, avocado and yummy salsa

“While house sitting in Santa Barbara, California we were spoiled with the local, organic ingredients in so many wonderful restaurants. Avocado is a staple in southern California, so no meal would be complete without one! We had breakfast tacos that included organic eggs, peppers, avocado and yummy salsa!”

Kathleen is the one half of Our Favorite Adventure where she and her husband blog about their adventures since they decided to leave behind a conventional life to live a life of perpetual travel. They hope to inspire others to follow their own dreams by sharing their journey!

10. San Diego Breakfast

The Fig Tree Cafe in San Diego, eggs benedict

“Breakfast is my absolute favourite meal of the day. In fact I could have it three times a day and often do! I’m a sucker for eggs done any style – scrambled, poached, as an omelette or easy over. But my all time favorite has to be eggs benedict with smoked salmon and wilted spinach with a side of roasted potatoes (home fries)”.

Natalie Sisson is a New Zealand entrepeneur and adventurer who lives in her suitcase, traveling the world and running her business, while ensuring she helps others to create freedom in business and adventure in life. She’s dedicated to playing Ultimate Frisbee, singing and dancing wherever possible and pushing her boundaries. You can read the Suitcase Entrepreneur Blog packed with articles, videos and podcast episodes on creating your ideal lifestyle and a thriving online business.

11. Hong Kong Breakfast

Dim sum

“You’ll find a day doesn’t start in Hong Kong without drinking tea and eating dim sum. Dim sum (點心) meaning, “touch the heart”, are small, bite-sized portions of food that are often served in traditional bamboo steamer baskets. Typical dim sum items include various steamed buns, dumplings and other light snacks. Each order is normally served in 3-4 pieces so that you share all the dishes amongst everyone at the table, making it a social affair”.

Originally from Chicago, Beth got her first true taste of travel when she studied abroad in Japan during her final year of university. She ended up loving Asia so much, she found herself moving right back upon graduating and is currently teaching English full-time in Hong Kong. Armed with her camera and a passion for travel, she is currently on a mission to photograph the world– proving that you can work the normal “9-5” and still find time to travel on her blog Besudesu Abroad.

12. Chinese Breakfast

Steamed baozi

A traditional Chinese breakfast consists of dumplings (baozi) which go with various fillings. They are steamed or fried. They are usually stuffed with pork, beef and vegetables, and in addition provides a variety of Asian sauces such as soy-based sauce, chili, vinegar and sesame oil.

For more more options of breakfast in China you can check out our Mini Guide to Chinese Breakfast with prices attached.

13. Vietnamese Breakfast

A bowl of Pho

In Vietnam you can treat yourself with a bowl of hot Vietnamese soup called Pho in the morning. The soup consists of broth, rice noodles, a few herbs and a meat of your choice- beef or chicken.

14. Tibetan Breakfast

Fried momos and a mug of hot chocolate

Momos are traditional dumplings (very similar to Chinese jiaozi or baozi) filled with meat or vegetables. You can get them fried or boiled depending on your preferences. They are served with oil and pepper sauce, yummy! The best drink for momos is hot chocolate. The one I had was very nice, milky and sweet, great to start your day!

15. Sri Lankan Breakfast

A cup of sweet milky tea and a piece of cake

Sri Lanka in a land of cakes and donuts so locals consume them every morning. The most famous sweet is an oil cake made with rice flour and treacle, then deep-fried to golden brown color. There are plenty of pudding-like dishes made from coconut milk. Most of the cakes contain chilli peppers and lots of sugar. As for the drink, it’s very common to have a milky tea with plenty of sugar!

Wow, that was a proper journey across the World discovering different breakfast options! We would like to say thank you to all bloggers for contributing! If anyone would like to participate representing your country for the part 2 of the post, please can send me your ideas at

What is your favourite breakfast and where did you have it?

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This post was originally published in September 2013


Tuscan Farmers Breakfast! Gently simmered eggs over a flavorful cannellini bean stew topped an herby gremolata sauce. Add Italian sausage or keep it vegetarian. Healthy and tasty!

When we disconnect from our pain we stop growing. When we are dominated by our pain, we stop growing. Freedom is observing our pain, letting go and moving forward. (middle path)
~Yung Pueblo Inward

It’s been a while since we’ve talked about breakfast! This Tuscan Farmers Breakfast is simple and healthy- made with a delicious stew of cannellini beans (or white beans), tomatoes and aromatics then topped with eggs. Herby, zesty gremolata is spooned over top. Serve it up with crusty bread to mop up all the juices. It’s surprisingly quick and easy but so delicious and satisfying – a proper Sunday brunch recipe.

This is inspired by something very similar over at my one of my favorite restaurants in Spokane called Italia Trattoria. So if you are feeling too lazy to make it this weekend, you can always order it there. 😉

Keep it vegetarian or embellish it with Italian sausage, smokey Spanish-style chorizo, pancetta or bacon crumbles for heartier appetites. Very adaptable for mixed households- serve it up with pan-seared tofu for a vegan option. Either way, you’ll love it.

These can also be served in individual mini skillets, if entertaining. You could easily add Italian sausage to some, while keeping some vegetarian for mixed groups.

For more delicious Egg Recipes…. try these!

Shakshuka– North African Eggs- my favorite!!!!

Creamy Polenta Eggs Eggs

Huevos Rancheros Skillet Eggs

Sweet Potato Hash with Poached Eggs and Harissa

Happy snowy weekend!


Tuscan Farmers Breakfast

Simple, delicious Tuscan Farmers Breakfast with a flavorful cannellini bean stew topped with eggs and an herby gremolata sauce. Healthy and tasty!

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Vegetarian Breakfast
  • Method: Stove-top
  • Cuisine: Italian

Scale 1x2x3x


  • 1–2 tablespoons olive oil
  • ½ an onion, diced
  • 4 garlic cloves, rough chopped
  • 1 tablespoon chopped rosemary, sage or thyme ( or sub 1 1/2 teaspoons dried Italian seasoning)
  • 1 14 ounce can diced tomatoes (fire roasted are nice) or sub 2 medium tomatoes, diced with their juices
  • 1 14.5 ounce can cannellini beans 0r white beans ( or 1 ½–2 cups cooked), rinsed and drained
  • 1 cup stock or broth ( or water plus 1 boillion cube) either chicken or veggie
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili flakes, more to taste
  • 4–6 eggs ( for vegans serve with pan-seared tofu)
  • serve with crusty bread or warm tortillas and Gremolata


In a 10-11 inch skillet, heat the oil and saute the onions for 3 minutes over medium high heat. Turn heat to medium and add the garlic. Saute until fragrant and golden, stirring often about 3 more minutes, turning heat lower if necessary. Once the onion is tender, add the herbs and cook one more minute.

Add diced tomatoes, beans and stock. Add salt and chili flakes and bring to a simmer on medium low about 5-7 minutes. Make little wells in the beans and crack the eggs into them. Season each egg with salt and pepper, cover and simmer gently until whites are set but yolks are still soft.

Sprinkle with fresh Italian parsley and spoon flavorful Gremolata over top for a burst of flavor!


For a Spanish take on this same dish add: ¼ cup cured Spanish chorizo ( thinly sliced) and ½ teaspoon smoked paprika

Or feel free to add Italian sausage, browning it with the onions. You could also brown it separately and serve it on the side.

To keep this vegan, serve with pan seared tofu instead of eggs.

For individual servings, serve in mini cast iron skillets or little baking dishes- and this way you can adapt them for mixed households ( some with meat, some without).

For the photos I poached the eggs separately (made for a better photo) which you could also do too.













Breakfast in Tuscany, Italian Poached Eggs

Light, fresh and amazingly fast. Breakfast in Tuscany or Italian Poached Eggs works on many levels – hot verses cold, creamy against a light acidic tomato bruscetta, plus the salty tang of prosciutto and earthy taste of olive combine to create harmony of simplicity.

Breakfast is perhaps my favorite meal, I suppose it’s no wonder my first foray into the kitchen was a charming bed and breakfast. It was never my intention to be the one doing the cooking, but when I found myself in a position of feeding people, every day, I drew on many of my favorite morning meals for around the world. As the owner of the Dragonfly Inn in Nova Scotia’s Annapolis Valley, I developed a reputation for an exceptional breakfast service. Classics like French Toast, a variety of muffin and scone recipes, and personal twists on egg dishes like this one fed guests over the course of my years as an innkeeper.

A Memory Of Italy

I love a savoury breakfast, packed with morning protein, it’s the best daylight burning fuel as far as I’m concerned. Breakfast In Tuscany, became a particular favorite in the late summer months when tomatoes were ripe on the vine and basil was plentiful in the kitchen garden. Guests would often walk in the early morning hours and catch me, gardening boots on, harvesting ingredients before service. ( Or posting with mutant sunflowers.)

Italy is one of my favourite travel destinations. Great food, amazing people, rich history and good wine. I’ve often felt I should have been born Italian. To my mind Italy has but one flaw; breakfast. To most Italian natives breakfast is a hurried affair – double espresso, two cigarettes, an argument over football (AKA soccer) and perhaps a rushed Cornetto… between smokes.

Every other meal in the day is slow and measured, lunch is followed by a siesta, even a ‘quick antipasto’ is enjoyed at a leisurely pace but not breakfast. This dichotomy in a culture where food and pleasure are synonymous always struck me as odd. I find it strange that in a place positively riddled with amazing breakfast-y ingredients it’s rare to find eggs, served with toasty bits of beautiful bread, cheese and pork products. I love a big breakfast, any time of the day.

If I Were Italian

This my answer to that gap in food culture. In my dream villa in Tuscany (or Piedmont, or the Amalfi Coast, I’m not picky) this would be one of the breakfasts I would serve, thus Breakfast in Tuscany became a staple of service in my time at the Dragonfly Inn. A Mediterranean twist on a classic Benedict but instead of English muffins -olive focaccia, instead of ham – prosciutto, and rather than the heaviness of hollandaise – fresh bruscetta.

Italian poached eggs makes for a stunning brunch, light lunch or mid-summer dinner. I often to pair it with fresh figs (in season), chunky bits of Parmesan and a drizzle of honey, served family style. By all means, relax and enjoy — but do argue over something while wildly gesturing with your hands, an Italian inspired breakfast just would not be the same without strongly held opinions!

Breakfast in Tuscany, Italian Poached Eggs Prep time 10 mins Cook time 20 mins Total time 30 mins A guest favourite from my years of owing a 41/2 star bed & breakfast. Fresh, light and packed with big Italian flavour, it’s my answer to an American style breakfast, with an Italian focus. Poached eggs, prosciutto and bruschetta on crisp ciabatta toast. Bon appetito. Author: Cori Horton Recipe type: Breakfast Cuisine: Italian Serves: 8 Ingredients

  • 2 ripe Roma tomatoes, diced
  • 1 small shallot, diced fine
  • 1 clove garlic, very finely chopped
  • handful fresh basil, chopped
  • handful of fresh italain parsley, chopped
  • 2 tablespoons olive oil
  • dash red wine vinager
  • salt & pepper to taste
  • 1 loaf olive ciabatta
  • 3 tablespoons olive oil
  • 8 spices of prosciutto, sliced very thin
  • 8 large very fresh eggs
  • 2 tablespoons white vinegar
  • fresh parsley to finish


  1. In a medium bowl combine tomatoes, shallot, garlic, fresh herbs, olive oil and red wine vinegar. Fold gently to combine then season to taste and reserve to allow flavours to combine. Refrigerate if needed. This step can be done a day, or even two, in advance.
  2. Preheat oven to 400⁰F (205⁰C). Line baking sheet, with tinfoil. Slice bread into 8 medium thick slices, brush one side liberally with olive oil then place, oiled side down, on baking sheet.
  3. Meanwhile, bring approximately 4 cups of water with 2 tablespoons white vinegar to a boil in a medium sized sauce pan.
  4. Separate prosciutto if needed and hold at room temperature. Ready your plates to one side then crack eggs, one at a time into ramekins or cups. (I usually prepare four at once for this step, and prepare the next round while the first cook.) Then prepare an ice water bath in a separate bowl large enough to accommodate all 8 eggs and set to one side.
  5. Once water comes to a boil place bread to toast in the oven for about 8 to 10 minutes.
  6. Reduce the temperature under your water to medium-high. Use your whisk to create a spinning whirlpool in the pot then quickly, slide eggs, one at a time, into the swirling water. This will prevent them from settling to the bottom and helps to wrap the white around the yoke to form a neat little bundle. Cook until desired doneness is achieved (3 – 5 minutes) Remove eggs, one at a time with a slotted spoon and transfer to ice water bath. Repeat with remaining eggs. Clear water of loose egg bits with slotted spoon and reserve water, hot.
  7. Remove toasted ciabatta from oven, place oiled side up on plates. Cluster a slice of prosciutto on each to form a neat little nest for the egg. Quickly bathe eggs in warm water before serving and lightly dry, on a waiting piece of paper town before placing each on the toast, topping with tangy fresh bruschetta and a splash of herbs.

Notes Finish with an extra drizzle of good quality olive oil if you like and serve immediately. Pro tip: Poached eggs can be done well in advance, drained and dried and held cold until needed. Simply bathe them in hot water briefly and serve. Or recruit and extra pair of hands to assist in the kitchen for the final plating. 3.5.3208

Eggs In Hell with Italian Sausage

Updated on June 11, 2019 by Averie Sunshine

Shakshuka with Italian Sausage — Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce. It’s so simple to make and can be prepped for breakfast, brunch, or dinner!

My Favorite Egg Recipe for Dinner

If you’re looking for a great Italian sausage recipe, this is the one. This recipe is like shakshuka, otherwise known as eggs in hell or eggs in purgatory, but it’s a little different.

Those recipes normally don’t add sausage but I did. Why not? The sausage adds another layer of flavor in addition to the crushed tomatoes, onions, garlic, and smoked paprika. I used hot and we liked the subtle kick, but use mild if you prefer.

The Italian sausage makes the dish heartier and it’s great comfort food. It’s an easy recipe that’s ready in 30 minutes and perfect for lazy breakfasts, holiday brunches, or breakfast-for-dinner.

My family never says no to eggs, and this homemade shakshuka was a winner. The flavor of the tomatoes and sauce reminded us of lasagna soup, which was a wintertime favorite.

What is Shakshuka?

Essentially, shakshuka is a dish made up of eggs that have been poached in a tomato sauce. The tomato sauce is usually flavored with cumin, paprika, garlic, and other spices, and it can be fairly spicy (depending on where you get it).

This is a great dish to make if you want to feed multiple people for as little effort as possible. Guests can spoon out their own portion of shakshuka and then dunk chunks of bread in any leftover sauce.

What’s in Shakshuka?

For this eggs in hell recipe, you’ll need the following:

  • Olive oil
  • Ground Italian sausage
  • Yellow onion
  • Smoked paprika
  • Salt and pepper
  • Garlic
  • Crushed tomatoes
  • Eggs
  • Fresh parsley

How to Make Shakshuka

If you’ve never been taught how to cook Italian sausage, don’t panic, it’s just like browning regular ground beef or turkey. Add the olive oil, Italian sausage, spices, and onion to a large skillet and cook until the sausage is cooked through and the onions are golden brown.

Add the garlic to the skillet and cook until fragrant, then stir in the crushed tomatoes. Crack the eggs into the skillet and continue cooking them until they’re as done as you’d like. Sprinkle with parsley and serve immediately.

Can I Omit the Sausage?

Technically yes, but the Italian sausage is what makes this dish in my eyes. I think adding that extra source of protein is especially important if you’re making these eggs for dinner, otherwise I’m not sure this meal would be filling enough.

If you don’t have sausage on hand, I’m sure you could also use another type of ground meat (although the flavor will be different, of course).

Tips for Making Shakshuka

I personally love the rich flavor smoked paprika adds to this dish, but you can substitute regular paprika if you don’t have smoked.

Also, feel free to add more eggs to the skillet if needed. Just make sure not to over crowd the pan — you want everyone to get plenty of that tomato sauce!

Lastly, this dish doesn’t reheat well (in general, egg dishes don’t reheat well for me), so enjoy it right away. If you want to round this out to a complete meal, you can serve it with some crusty bread, a fruit salad, or a simple side salad.

More Italian Sausage Recipes:

  • Easy Eggs, Sausage, and Hash Browns Skillet — Hearty comfort food that’s worth getting out of bed for! Great for brunch or as breakfast-for-dinner! Ready in 30 minutes and packed with big flavors!
  • Loaded Southwestern Scramble – Don’t settle for plain scrambled eggs when you can have these!! Peppers, onions, corn, and more for flavor and texture! Easy, ready in 10 minutes, and healthy!
  • Easy One-Skillet Sausage and Peppers with Rice — Juicy sausage, crisp peppers, onions, and rice all cook together in one skillet! Makes cleanup a breeze! Packed with flavor and ready in 30 minutes!
  • 30-Minute Italian Sausage, Vegetable, and Rice Soup – EASY, hearty soup that’s full of flavor from the sausage, rice, and vegetables!! Comfort food the whole family will LOVE and it’s healthier from the vegetables!
  • Slow Cooker Sausage Stuffing — The stuffing is buttery soft with a bit of texture from onions and celery. It’s packed with flavor from fresh rosemary, sage, thyme, and parsley. Juicy sausage adds wonderful richness!

Yield: 4 to 6 servings Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage or 1 pound Italian sausage links with casings removed (I used hot, but use mild if preferred)
  • 1 small sweet Vidalia or yellow onion, diced small
  • 1 tablespoon smoked paprika (regular paprika may be substituted)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 3 or 4 garlic cloves, finely minced or pressed
  • one 28-ounce can crushed tomatoes with juice
  • 4 large eggs (or a couple more if desired)
  • 1 to 2 tablespoons fresh parsley, finely chopped (regular or Italian flat-leaf)
  1. To a large skillet, add the olive oil, sausage, onions, smoked paprika, salt, pepper, and cook for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir intermittently and break up the sausage as it cooks.
  2. Add the garlic and cook for about 1 minute or until fragrant; stir intermittently.
  3. Add the tomatoes and juice, stir to combine, and allow tomatoes to simmer for about 3 to 5 minutes, or until slightly thickened and reduced.
  4. Evenly crack the eggs around the skillet, cover, and cook for about 5 minutes, or until eggs are as set as desired.
  5. Evenly sprinkle with parsley, additional salt and pepper if desired, and serve immediately. Eggs are best warm and fresh.

Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 1026 Total Fat: 74g Saturated Fat: 26g Trans Fat: 0g Unsaturated Fat: 56g Cholesterol: 315mg Sodium: 2429mg Carbohydrates: 36g Fiber: 5g Sugar: 21g Protein: 54g

Even More Breakfast for Dinner Ideas:

Loaded Southwestern Scramble — Don’t settle for plain scrambled eggs when you can have these!! Peppers, onions, corn, and more for flavor and texture! Easy, ready in 10 minutes, and healthy!

Easy Spinach and Tomato Frittata – Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!

Creamy and Crispy Hash Browns Frittata – Creamy eggs with crispy hash browns and made in one skillet!

Asparagus, Peas, and Smoked Gouda Frittata – Even the pickiest eaters will eat green vegetables in this healthy and easy 25 minute recipe!

White Cheddar and Dijon Baked Eggs – Fast and easy comfort food that’s ready in 15 minutes! The Dijon and cheese jazz these eggs right up!

posted in 30-Minute Meals, All Recipes, Bread, Rolls, Muffins & Breakfast, Eggs, Eggs, Entrees, Gluten-Free, Sausage

Breakfasts around the world

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