This Is What Breakfast Looks Like Around The World (+a quiz!) August 6, 2018
Discover what foods, flavors, and traditions define the early morning meal in 12 countries around the world.
Ever since introducing Global Eats recipes on the menu, we’ve been feeling especially inspired by diverse international flavors. And while we’re partial to dinner for obvious reasons, breakfast is a veeeeery close second. And if you happen to sleep through it, then you’re greeted with equally-as-delicious brunch. So however you spin it, it’s a win-win.
But not everyone wakes up to oatmeal swirled with brown sugar, fluffy scrambled eggs, and buttered toast. In fact, breakfast foods are distinctly different from one country to the next, and we’ve got the low-down on what makes 12 of them so unique — plus a quiz at the very end to put your knowledge to the test.
Toast is the hallmark of a classic Australian breakfast — or should we say brekkie. The bread of choice? Dense, slowly fermented sourdough hearty enough to support a generous smear of Vegemite, nut butter, ricotta, or classic avocado.
Toast aside, breakfast down under features flaky pastries speckled with rye or buckwheat, griddled banana bread, or sautéed greens.
For most Chinese, breakfast is congee — a soft and creamy porridge made by simmering long grain white rice with water or stock. And conveniently enough, many rice cookers come with a dedicated congee setting, which means you can set it and forget it overnight and simply garnish with scallions and mushrooms come morning.
A proper, full English breakfast is not for the faint of heart, and typically includes fried eggs, sautéed mushrooms, stewed beans, broiled tomatoes, and bacon/sausage.
Breakfast in France — if it’s eaten at all — is almost always sweet. Flaky croissants studded with salted butter, crusty baguettes with honey or jam, pastries galore, and coffee. Lots of coffee.
Chilas are the Indian version of crepes, made with a fermented batter of chickpea and plain flour. Although impossibly thin and crispy, they’re somehow still strong enough to support the potato-based filling laced with an aromatic blend of dried and fresh chili, ginger, mustard seed, turmeric, and coriander.
The traditional Israeli breakfast spread harkens back to the early days of the state of Israel, when kibbutz living was commonplace and residents ate communally. From classic hummus to warm pita, cucumber tomato salad to baba ganoush, labneh to olives, early morning Israeli fare is anything but boring.
Shakshuka, which walks the line between sweet and savory, is also a must. Eggs are delicately poached in an spicy, tomato-based sauce bulked up with peppers and onions. A sprinkle of feta and parsley follows, with a thick slice of crusty bread close by.
Savory is standard for traditional Japanese breakfasts, also known as wafuu. Multiple small dishes compose the meal, including steamed rice, miso soup, grilled fish, tsukemono (Japanese pickles), gome-ae green beans (seasoned with soy sauce and a sesame dressing), and nori seaweed — all of which is washed down with piping hot green tea.
Manousheh is a Lebanese flatbread topped with an aromatic za’atar blend of sumac, thyme, oregano, sesame seeds, and coarse salt mixed with olive oil. It’s typically enjoyed mezze style alongside tomatoes, olives, cheese, fresh mint, cucumbers, and yogurt.
In Mexico, the biggest meal of the day is typically eaten around 3 or 4pm, which explains the need for a hearty breakfast like chilaquiles to carry you over until then. Reminiscent of what Americans think of as nachos, this dish is comprised of fried corn tortillas simmered in mole and topped with avocado, cilantro, salsa verde, queso fresco, chorizo, and eggs.
Muesli is a dry, uncooked cereal doctored up with oats, nuts, seeds, dried fruit, and seasonings. A close cousin to granola, it can be enjoyed warm or cold, sweetened or unsweetened, with a splash of milk or dollop of yogurt.
11. United States
Lazy weekends in the US typically mean brunch. And outside of all egg-based dishes such as omelettes, scrambles, and benedicts, pancakes are a go-to and often come piled high with fruit, yogurt, nuts, seeds, and a generous glug of maple syrup.
Hot-out-of-the-oven corn cakes, also known as arepas, are the star of the Venezuelan breakfast sandwich — the contents of which range from scrambled eggs and turkey sausage to queso fresco, salsa, and avocado cilantro sauce.
Are you an expert on the early morning meal? Find out by taking this quiz!