May 18, 2013

Breakfasts Around the World

By on Saturday, May 18, 2013

Full English

Sausages, bacon, eggs, grilled tomato, mushrooms, bread, black pudding and baked beans. Knocked back with a cup of tea.


Usually consists of sweetened coffee with milk with a pinch of salt thrown in. The unique Cuban bread is toasted and buttered and cut into lengths to dunk in the coffee.


Usually consists of different breads with some chutney, jam, cheese or butter. They have a really delicious crumpet-style bread which they make in huge slabs for you to tear a bit off, and a semolina pancake bread called Baghir.


Delicious and simple, stuffed croissants and plenty of coffee served in the sun.


Only one crucial ingredient here, Vegemite. Traveling Aussies are often found with a sneaky pot of the sticky, salty brown stuff in their backpack. Just don’t get in the Vegemite vs Marmite war – everybody knows Marmite is better, but let them have their fun.


A selection of meats, cheeses and bread is the normal breakfast fare.


‘Cappuccino e cornetto’ aka a cappuccino and croissant.


Wursts, local cheeses and freshly baked bread, all washed back with a strong coffee.


Home made thick pancakes with bacon, syrup and blueberries.


Le croissant, plain or with crushed almonds, butter, chocolate or cream., and coffee of course.


Usually consists of “mate” (an infusion drink made with leaves of “yerba”) or dulce de leche with “facturas,”a croissant-like typical pastry.


Perogies are boiled, baked or fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Then you’ve got some sausages and toast to mop it all up.


The delightful plate above consists of 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.


Usually consists of some meaty treat dropped in a semolina/porridge mixture. What you see above is pork porridge. It features Chinese doughnuts, beansprouts, pork intestine stuffed with peppery pork mince, sliced pork heart, stomach slivers and blood pudding. A bit more interesting than toast and jam anyway.


Saltenas are a bit like empanadas crossed with Cornish pasties. They’re the traditional option for a Bolivian breakfast and usually filled with meat and vegetables, and slightly sweetened with sugar.


The breakfast of choice here is Foul Madamas. It’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.


What do you mean you’ve never had tofu for breakfast? It’s a popular choice in Japan, along with fish and rice. Soak it in soya sauce and you’ve got yourself one delicious, and semi-healthy breakfast.


A lot like lunch and dinner in China. Expect noodles, rice, sticky coated chicken and fried veggies.


Generally consists of boiled mutton with lots of fat and flour and maybe some dairy products or rice. In western Mongolia they add variety to their diets with horsemeat.


In Pakistan you’ll get Aloo Paratha for your breakfast. It’ s an Indian unleavened flatbread made by pan frying, wholewheat dough on a tava. The dough contains ghee and the bread is usually stuffed with vegetables. It’s best eaten with butter, chutney or some other spicy sauce. It’s not uncommon to roll it up and dip it in your tea.


Curd cheese on a wheat bloomer – known locally as ‘cheese on toast’. The creamy topping can be supplemented with ricotta or fromage fraiche instead, if you prefer.


Empenadas are the order of the day. Fill the little pastries with fresh cheese, minced meat or any combination of veggies and beans.


The most popular breakfast item in this African country is waakye. It’s basically rice cooked in beans and is found at all the street stalls in Ghana.


The full Turkish treatment usually consists of a few varieties of cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.


  1. Canada,, Canadian breakfast is Canadian BACK BACON, eggs, toast and homefries.

  2. I am from Eastern Canada, so no idea where you got your info from but i don't now anyone who eats Perogies for breakfast. With countries that are as wide and diverse as Canada you may want to specify what region this breakfast is typical in.

  3. Awesome insight into culinary culture around the globe... love the pics!

  4. Turkish breakfast is the best (natural and healty) one.
    zeytin(olive), peynir(cheese), tereyağ(butter), bal(honey), yumurta(egg), hıyar(cucumber), sucuk(meat with the mixture of various spices) and çay(tea) :D

  5. This is a joke. I am Canadian, born and raised almost 50 years. I have never been served, or offered in any home or restaurant, the Canadian breakfast they portrayed here. Nice research.