What is in the classic English breakfast blend?
English breakfast tea
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends. Common brands of English breakfast tea include Twinings, Dilmah, Taylors of Harrogate, Ahmad Tea, Tetley and PG Tips.
Field ration
Ireland fields a 24-hour ration pack somewhat similar to that used by the British. It is packed in a large ziplock plastic bag and contains two pre-cooked main meals and items to be eaten throughout the day. Included are: instant soup, ramen noodles, an oatmeal block, a high-energy protein bar, both brown and fruit biscuits, sweets, and a selection of beverage mixes. Breakfast (bacon and beans or sausage and beans) is packaged in a retort pouch while dinner (Beef Casserole, Irish Stew, Chicken Curry, or a vegetarian main course) comes in either a flat tin or microwaveable plastic tray. Desserts consist of a retort-pouched dessert (chocolate pudding, syrup pudding, fruit dumplings), a Kendal mint cake, and a roll of fruit lozenges. Beverages include tea bags, instant coffee, hot cocoa, and a powdered isotonic drink mix. Also included are a pack of tissues, a small scouring pad, matches, water purification tablets, salt and pepper packets, sugar, dry cream powder, moist towelettes, and individual packets of foot powder.
Brown bread
Boston brown bread's colour comes from a mixture of flours, usually a mix of several of the following: cornmeal, rye, whole wheat, graham flour, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.
Breakfast
The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv culture, North African cuisine and Levantine cuisine. It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg)
Breakfast
Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. Oatmeal or mixed grain porridge may also be served, usually topped with butter.
Breakfast
The typical Bangladeshi breakfast consists of flour-based flat breads such as chapati, roti or paratha, served with a curry. Usually the curry can be vegetable, home-fried potatoes or scrambled eggs. The breakfast varies according to location and the eater's income. In villages and rural areas, rice is mostly preferred by day labourers. In the city, sliced bread with jam or jelly is chosen due to time efficiency. In Bangladesh tea is preferred to coffee, and is an essential part of most breakfasts. Having toasted biscuits, bread or puffed rice with tea is also very popular.
Breakfast roll
A breakfast roll typically consists of a bread roll or baguette containing one or more fillings such as sausages, bacon, white or black pudding, butter, mushrooms, tomatoes and tomato sauce or brown sauce. In some cases a hash brown, baked beans or fried egg may be added. The roll itself is usually one of three varieties: a soft "submarine"-type roll, a chunky, spherical dinner roll or a demi-baguette. The demi-baguettes are distributed to shops partially baked and frozen, allowing stores to quickly bake the bread for a "freshly baked" roll. An "all-day breakfast" sandwich featuring some or all of the above ingredients in a traditional sandwich of sliced bread may be used instead.
Crème anglaise
Crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, oil, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts.
Breakfast
A typical north Indian breakfast may either be a type of paratha or roti served with a vegetable curry, curd and pickles. There are several varieties of parathas available depending on the type of stuffing such as aloo paratha, paneer (cottage cheese) paratha, mooli paratha (radish paratha), etc.
Other popular breakfast items in the north are poori bhaji, poha and bhindi bhujia.
Italian meal structure
Italian breakfast ("prima colazione") consists of "caffè latte" (hot coffee with milk) or coffee with bread or rolls, butter and jam. A cookie-like rusk hard bread, called "fette biscottate", and cookies are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of "cappuccino" and "cornetto" (frothed hot milk with coffee and a pastry) or "espresso" and pastry. Other products, such as breakfast cereals, fruit salad ("macedonia"), muesli and yogurt, are becoming increasingly common as part of the meal. However, Italian breakfasts vary by region and by season. In some regions, such as Tuscany and Umbria, in the past, people used to drink red wine (notably Chianti) into which they would dip their biscuits.
Brunch
Some colleges and hotels serve brunch. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, waffles, scones, and the like.
Muffin
This product is a flatter disk-shaped, typically unsweetened bread of English or European origin. These muffins are popular in Commonwealth countries and the United States. Flatbread muffins are often served toasted for breakfast. They may be served with butter or margarine, and topped with sweet toppings, such as jam or honey, or savoury toppings (e.g., round sausage, cooked egg, cheese or bacon). Flatbread muffins are typically eaten as a breakfast food.
Breakfast
Breakfast in Canada is similar to that of the US. Traditional breakfast foods include pork sausages or bacon, fried potatoes, eggs, toast, cereals, pancakes (or French toast) and maple syrup, or hot oatmeal. Coffee and tea are both widely consumed in Canada during breakfast.
Congou
Congou () is a description of a black Chinese tea variety used by 19th-century tea importers in America and Europe. It was the base of the 19th-century English Breakfast tea blend.
Raisin Wheats
Raisin Wheats (formerly Raisin Splitz, Raisin Wheatleys) is a Kellogg's breakfast cereal available in the United Kingdom, made from shredded wholegrain wheat and filled with raisin. The cereal is made in bite-sized pieces measuring 3/4in x 1in and is packaged in boxes weighing 0.5 kg.
Fruit 'n Fibre
Fruit 'n Fibre is a breakfast cereal produced by Kellogg's and sold in various countries. It consists of wheat flakes, dried fruit (sultanas, raisins, coconut, banana, and apple) and hazelnuts. Versions of this cereal are also produced by other companies under similar names, such as Fruit & Fibre. The Kellogg's version is also known as Optima Fruit & Fibre in some markets (this name was used in the UK for a short period from 1997, but was eventually changed back).
Breakfast
A typical breakfast in Denmark consists of slices of rye bread ('rugbrød') with yellow cheese, a soft-boiled egg – or more rarely – ham, salami or liver spread ('leverpostej') or it may consist of breakfast cereals such as oatmeal, corn flakes, yogurt being popular options. White bread or bread rolls ("rundstykker") with yellow cheese and different kinds of jams, usually made from berries or citrus fruits, and other toppings, accompanied by coffee, or tea.
Weekends or festive occasions may call for Danish pastries ("wienerbrød"), chocolate, or a bitters, such as Gammel Dansk.
Chex Mix
Chex Mix (stylized as Chex mix) is a type of snack mix that includes Chex breakfast cereal (sold by General Mills) as a major component. There are commercially sold pre-made varieties of Chex Mix, as well as many recipes (often printed on Chex cereal boxes) for homemade Chex Mix. Though contents vary, the mixes generally include an assortment of Chex cereals, chips, hard breadsticks, pretzels, nuts or crackers. It is generically known as Nuts & Bolts, particularly outside the United States.
Breakfast
Breakfasts vary widely throughout Asia. In Arab countries, breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and "za'tar" is also popular.
English cuisine
The sociologist Bob Ashley observed that while people in Britain might agree that the core national diet consisted of items such as the full English breakfast, roast beef with all the trimmings, tea with scones, and fish and chips, few had ever eaten the canonical English breakfast, lunch and dinner in any single day, and many probably never ate any item from the list at all regularly. In any case, Ashley noted, the national diet changes with time, and cookery books routinely include dishes of foreign origin. He remarked that a National Trust café, whose manager claimed "We're not allowed to do foreign food ... I can't do lasagne or anything like that", in fact served curry, because "seemingly curry is English". Anglo-Indian cuisine has indeed been part of the national diet since the eighteenth century.
Breakfast sandwich
Breakfast sandwiches are typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, Spam and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast. Because the common types of bread, such as biscuits, bagels, and English muffin, were similar in size to fast food hamburger buns, they made an obvious choice for fast food restaurants. Unlike other breakfast items, they were perfect for the innovation of the drive-through. These sandwiches have also become a staple of many convenience stores.
Breakfast
Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style. Japanese-style breakfasts are eaten widely in Japan, but often only on weekends and non-working days. Younger Japanese couples may prefer Western-style breakfasts because they are generally less time consuming to prepare. The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like "takuan" or "umeboshi"). A raw egg and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice to make golden colored "tamago kake gohan", whilst the "nori" (sheets of dried seaweed) is used to wrap rice. Grilled fish and Japanese green tea are often served as well.
Pancake
English pancakes have three key ingredients: plain flour, eggs, and milk, though Gervase Markham's 1615 version in "The English Huswife" used water instead of milk, and added sweet spices. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes and Italian crespelle. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savoury stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, and lemon juice and sugar may be added on top. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner. Oatcakes are a savoury variety of pancake particularly associated with Staffordshire.
Full breakfast
This style of breakfast was brought over to the United States and Canada, where it has endured. A full breakfast in these countries often consists of eggs, various meats, and commonly one type of fried potatoes – hash browns, home fries, Potatoes O'Brien, or potato pancakes – and some form of bread or toast. Most of the time the big breakfast is served for special occasions and on weekends owing to the time needed to prepare them and calories involved.
In the Southern US, grits are typically included.
Malaysian cuisine
There is no standard breakfast () menu due to Malaysia's multi-ethnic social fabric as well as the advent of modern influences. Western-style breakfast like breakfast cereal, cooked eggs and toast have become commonplace in homes and when dining out, but heartier traditional fare based predominantly on noodles and rice dishes are still very popular. One may choose to start the day with the ubiquitous nasi lemak or kuih; venture for Chinese-style congee, dim sum and noodle soups; or settle for Indian-influenced fare such as roti canai, idli ( "iṭli" ), thosai ( "tōcai" ), and upma. In the state of Kelantan, the term "nasi berlauk" refers to a breakfast meal which consists of a small serve of rice and complementary dishes or "lauk".
History of breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century. It was not until the 15th century that "breakfast" came into use in written English to describe a morning meal, which literally means to break the fasting period of the prior night; in Old English the term was "morgenmete" meaning "morning meal."
Bacon, egg and cheese sandwich
A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States. The sandwich is typically made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread. The sandwich is often served as a breakfast item with coffee. BEC is sometimes used as an acronym for the sandwich, as is BE&C. McDonald's Egg McMuffin is a popular commercial version.
Breakfast cereal
Breakfast cereal is a food product made from processed cereal grains and often eaten for breakfast, primarily in Western societies. It is most often mixed with milk, but can also be eaten with yogurt or fruit. Some companies promote their products for the health benefits from eating oat-based and high-fiber cereals. In the United States, cereals are often fortified with vitamins but can also lack many of the vitamins needed for a healthy breakfast. A significant proportion of cereals are made with high sugar content. Many breakfast cereals are produced via extrusion.
The breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and steady and continued growth throughout its history. The number of different types of breakfast cereals in the U.S. has grown from 160 (1970) to 340 (1998) to 4,945 (2012). In this highly competitive market, breakfast cereal companies have developed cereals in an ever-increasing number of flavors. Although many plain wheat and oat based cereals exist, other flavors are sweet. Some of the most popular brands include freeze-dried fruit and others are flavored like dessert or candy.
Irish breakfast tea
Irish breakfast tea is a blend of several black teas, most often Assam teas.
Irish brands, notably Lyons, Barry's, Bewley's, Nambarrie's, and Punjana, are heavily weighted toward Assam. 
Because of its strength, Irish breakfast tea is commonly served with milk, but may also be consumed plain or with sugar. In Ireland, where milk and dairy products are traditionally a major part of the diet, most people drink tea with milk. Being of black teas, it has a strong flavour and higher caffeine content than green, oolong, or white teas. The marketing of the tea as "breakfast tea" is somewhat misleading, as it is drunk throughout the day.
Ham and eggs
Ham and eggs is a dish combining various preparations of its main ingredients, ham and eggs. It has been described as a staple of "an old-fashioned American breakfast" and of the traditional English breakfast. It is also served as a lunch and dinner dish. Some notable people have professed an affinity with the dish, such as Duncan Hines and Henry Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict.
Nutri-Grain
In the UK, Nutri-Grain bars are around one-third cereals (mainly wheat-flour) and around ten percent fruit. Breakfast bars are a similar product to the muesli bar or granola bar.
Breakfast
For breakfast, the Dutch and Belgians typically eat sliced bread with butter or margarine and various choices of toppings: dairy products (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, syrup (from sugar beets or fruit), honey, Kokosbrood (a coconut product that is served thinly sliced like sliced cheese) or peanut butter. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: "hagelslag" (chocolate sprinkles), "chocoladevlokken" (chocolate flakes) (both typically Dutch), and "chocoladepasta "(chocolate spread). Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc., breakfast is usually the same, but with a wider range of choices (i.e. premium cheeses, special ham, hot buns, croissants etc.).
Breakfast
Most Egyptians begin the day with a light breakfast. Ful medames (dish of cooked fava beans), one of Egypt's several national dishes, is typical. It is seasoned with salt and cumin, garnished with vegetable oil and optionally with tahini, chopped parsley, chopped tomato, garlic, onion, lemon juice, chili pepper and often served topped with a boiled egg. It is scooped up and eaten with the staple whole wheat pita bread called "Eish Masri" or "Eish Baladi" (Egyptian Arabic: ; Modern Standard Arabic: ') and usually accompanied by "taʿamiya" () which is the local variant of falafel made with fava beans, fresh cut homemade French fries and various fresh or pickled vegetables (called torshi). Several kinds of cheeses are popular, including ' or Domyati cheese, "" (Roman cheese) which is similar to "Pecorino Romano" or "Manchego", and Istanbuli cheese (a brined white cheese with peppers added to the brine which makes it spicy). Fried eggs with pastirma is also common breakfast foods in Egypt.
Breakfast
Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. Although this is still eaten in the bush, very few urban Australians today would recall this breakfast format.
Full breakfast
An Ulster fry is a dish similar to the Irish breakfast, and is popular throughout Ulster, where it is eaten not only at breakfast time but throughout the day. Typically it will include soda farl and potato bread.
Meal
A full breakfast is a breakfast meal, usually including bacon, sausages, eggs, and a variety of other cooked foods, with a beverage such as coffee or tea. It is especially popular in the UK and Ireland, to the extent that many cafés and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries.
Breakfast
In Honduras it is typical to start the day with homemade bread, with coffee or a glass of milk. Then, a plate of food with beans, alongside eggs that can be scrambled or sunny side up, slivers of fried plantain (or cooking plantain), corn, tortillas, cheese and butter. Versions of egg preparation vary: "estrellados" which consists of just cracking the shell, in "torta" or omelette (beaten with some salt), scrambled or boiled. Another typical breakfast are the baleadas and tortillas with cheese; sometimes they are fried together with cheese in between. In the "garífuna" culture, coffee is accompanied by "mínimo" bread (banana bread) or coconut bread.
Breakfast
New Zealand chains of the fast food franchise McDonald's offer a "kiwi big breakfast" which includes two sausages, hash brown, scrambled eggs, toasted muffin and choice of a small Filter coffee, Hot chocolate or tea. Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast to underclass primary school children. Survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of those skipping breakfast up to three times a week.
Breakfast
A 2012 opinion poll concluded that the Dutch believe that breakfast should be a more important meal than it is and that more time should be spent on it; almost three-quarters of those polled ate their sandwiches in less than fifteen minutes, and blame for an all-too quick breakfast was placed on "fast" breakfast products. A perfect "weekend breakfast" for the Dutch contained coffee or tea, fresh-baked bread rolls (and croissants), and a boiled egg. The poll also concluded that men are more interested than women in having breakfast with their partner.
Bara brith
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), is a yeast bread either enriched with dried fruit or made with self-raising flour (no yeast). It is traditionally flavoured with tea, dried fruits and mixed spices, and is served sliced and buttered at tea time. A decrease in its popularity led to supermarket Morrisons removing it from their shelves in 2006, and a year later a survey showed that 85% of teenagers in the UK had never tried it. It has been subsequently championed by celebrity chefs such as Bryn Williams. Several variations on bara brith have been made, including changing it into a chocolate and into ice cream.
Breakfast
In Costa Rica the most common breakfast is called "gallo pinto," which basically is made up of rice and beans (red or black) previously cooked. Sautéed in a pan with chile, onions, culantro (an herb typical to the region) and bean stock for color. It is accompanied with fried egg, cheese and fried plantain or cooking plantain. Black coffee as well as with milk are traditional drinks. As this is the most common breakfast of the country, in Limón Province they prepare gallo pinto with coconut milk instead. Another popular breakfast food is the "chorreadas" which are basically savory sweet corn pancakes; they are usually accompanied with cheese or a type of sour cream called "natilla".
Ethiopian cuisine
Kinche (Qinch’e) is a very common Ethiopian breakfast, its equivalent of oatmeal. It’s incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water. The flavor of the Kinche comes from the nit'ir qibe, which is a spiced butter.
Toffee
A popular variant in the US is "English toffee", which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named "English toffee" it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch."
Champagne breakfast
A champagne breakfast is a breakfast served with champagne or sparkling wine. It is a new concept in some countries and is not typical of the role of a breakfast.
Breakfast burrito
The breakfast burrito, sometimes referred to as a breakfast wrap outside of the American Southwest, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized in several regional American cuisines, most notably originating in New Mexican cuisine, and expanding beyond Southwestern cuisine and neighboring Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, or bacon.
Culture of England
Light meals and snacks include green salads served with salad cream, cauliflower cheese, macaroni cheese, Welsh rarebit, fishcakes, baked potatoes, cheese on toast, beans on toast, mushrooms on toast, spare ribs, Cornish pasties, Scotch eggs, sausage rolls, pork pies, gala pie and bacon sandwiches. The sandwich was named after the Earl of Sandwich and is very common as a lunchtime and picnic item with a wide range of fillings. Stotties, filled with ham and pease pudding, are eaten particularly in the north-east of England. Asparagus is served with butter alone or with other ingredients such as eggs and ham; the English asparagus season runs from late April to the end of June.
Culture of England
The full English breakfast, also referred to as 'bacon and eggs' or a 'fry up', typically comprises a choice from rashers of back bacon, fried or scrambled eggs, pork sausages, black pudding, grilled tomatoes, mushrooms, hash browns, baked beans, fried bread and sometimes white pudding, usually served with toast and jam, marmalade or honey, and a cup of coffee or tea Alternative breakfast dishes include boiled eggs with toast soldiers, smoked salmon and scrambled eggs, poached eggs on toast, bubble and squeak, and Craster kippers. Despite Johnson's definition of the word 'oats' as "a grain, which in England is generally given to horses, but in Scotland supports the people", porridge has long been eaten in England as a breakfast cereal. Fruit juice and yogurt are more recent additions.
Breakfast cereal
Breakfast cereals therefore often are fortified with minerals and vitamins and these additives may be regulated. For example, if breakfast cereal in Canada is fortified, they must contain the following specific amounts per 100 grams of cereal: Thiamine (2.0 mg), Niacin (4.8 mg), Vitamin B6 (0.6 mg), Folic Acid (0.06 mg), Pantothenic Acid (1.6 mg), Magnesium (160.0 mg), Iron (13.3 mg), Zinc (3.5 mg).
Index of breakfast-related articles
This is an index of breakfast-related articles. Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. Among English speakers, "breakfast" can be used to refer to this meal, or to a meal composed of traditional breakfast foods (such as eggs, oatmeal and sausage) served at any time of day.
Finnish cuisine
Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered, with savoury toppings such as hard cheese or cold cuts. Sour milk products such as yoghurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge ("puuro"), often made of rolled oats, and eaten with a pat of butter ("voisilmä", lit. "butter eye") or with milk, or fruit or jam, especially the sort made of raspberries or strawberries (sometimes lingonberries). Drinks are milk, juice, tea, or coffee.
Breakfast
In Turkish cuisine, a typical breakfast consists of bread, cheese ("beyaz peynir", "kaşar" etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. "Sucuk" (spicy Turkish sausage), "pastırma", "börek", "simit", "poğaça" and soups are eaten as a morning meal in Turkey. A common Turkish specialty for breakfast is called "menemen", which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups (çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup, and a national delicacy, "tarhana" soup (Turkish cereal food consisting of flour yogurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, sheep's head soup are also traditionally very common all over Turkey for breakfast. The Turkish word for breakfast, "kahvaltı", means "before coffee," ("kahve", 'coffee'; "altı", 'under'). but since after the First World War, during which the Ottoman Empire lost its coffee-producing territories, tea has displaced coffee as the everyday hot drink in Turkey.
In Sirkeci district of Istanbul, Pide is a popular morning meal.
Breakfast
In Serbia, breakfast may include eggs in different forms (e.g. omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto or ham, feta cheese and salad (e.g. pickles). Different types of pies and pastry with various filings (e.g. proja, gibanica, burek) are also served as the main dish. Yogurt and coffee are preferred breakfast drinks.
Coffee and doughnuts
Coffee and doughnuts is a common food and drink pairing in the United States and Canada. The pairing is often consumed as a simple breakfast, and is often consumed in doughnut shops. Coffee is a brewed drink that is typically served hot. Doughnuts are sweet, deep fried desserts. The pairing may also be served and consumed as a refreshment. Coffee breaks are sometimes taken as a work break during the mid-morning or mid-afternoon "to consume coffee and doughnuts (or rolls)." In 1989, Harry Balzer, the chief industry analyst of the market research company NPD Group, stated that in the United States, 41–42% of all breakfasts included coffee and that 14.2% of all breakfasts included a doughnut.
Eggs Neptune
Eggs Neptune is a layered breakfast or brunch dish consisting of a split English muffin, crab meat, poached eggs, and hollandaise sauce. It is a variation of Eggs Benedict with crab meat replacing Canadian bacon.
Breakfast
According to Merriam-Webster, a continental breakfast usually includes coffee, jam, fruit, and baked goods such as bread and pastries, items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people. The term originated in Britain in the mid-19th century, first used in 1896 public hygiene book "The Sanitarian", in which "continent" refers to the countries of mainland Europe, though the idea had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting America. The term refers to the type of breakfast found in places such as France and the Mediterranean, which is lighter and more delicate than the typical full English breakfast, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs, breakfast meats, pancakes, potatoes, and toast. Continental breakfasts are also more cost-effective for the establishments serving them, because they require less staff to prepare them.
Culture of Germany
A popular German saying has the meaning: "Breakfast like an emperor, lunch like a king, and dine like a beggar." Breakfast is usually a selection of breads and rolls with jam and honey or cold cuts and cheese, sometimes accompanied by a boiled egg. Cereals or muesli with milk or yoghurt is less common but widespread. More than 300 types of bread are sold in bakery shops across the country. Occasionally, more traditional and heartier Breakfasts, like the Bavarian "Brotzeit" with Weisswurst, Sweet Mustard and Wheat beer, or the Bauernfrühstück are also popular.
Breakfast
A traditional Mexican breakfast consists of eggs prepared in different ways (like Huevos rancheros), accompanied by beans with chile and tortillas. Also very traditional are chilaquiles (pieces of corn tortilla with a cheese and chile sauce) and entomatadas (a variation of the spicy enchiladas).
Breakfast
"Nan bya" or "naan" (Indian-style flatbreads) again with "pè byouk" or simply buttered, is served with Indian tea or coffee. It goes well with "hseiksoup" (mutton soup). Fried "chapati", blistered like "nan bya" but crispy, with "pè byouk" and crispy fried onions is a popular alternative. "Htat ta ya", lit. "a hundred layers", is flaky multi-layered fried "paratha" served with either "pè byouk" or a sprinkle of sugar. "Eeja gway" (Chinese-style fried breadsticks or "youtiao") with Indian tea or coffee is another favourite. "Mohinga", perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea ("pè jan jaw"), urad dal ("baya jaw") or gourd ("bu jaw"), boiled egg and fried fish cake ("nga hpè jaw").
Breakfast
Breakfast typically consists of café Touba, spiced coffee with abundant sugar sometimes consumed with dried milk, or kinkeliba tea. Small "beignets" and fresh fruit, including mangoes and bananas, are often part of a simple breakfast, and are accompanied by "baguette" with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese.
Full breakfast
The full breakfast is among the most internationally recognised British dishes along with such staples as bangers and mash, shepherd's pie, cottage pie, fish and chips, roast beef, Sunday roast and the Christmas dinner. The fried breakfast became popular in Britain and Ireland during the Victorian era, and appears as one among many suggested breakfasts in home economist Isabella Beeton's "Book of Household Management" (1861). A full breakfast is often contrasted (e.g. on hotel menus) with the lighter alternative of a continental breakfast, consisting of tea or coffee, milk and fruit juices with bread, croissants, bagels, or pastries.
Breakfast
Breakfast (quraac) is an important meal for Somalis, who often start the day with some style of tea ("shaah"). The main dish is typically a pancake-like bread ("canjeero", "canjeelo"). It might also be eaten with a stew or soup (maraq). "Lahoh" is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey and ghee or beef jerky ("muqmad"), and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with soup or stew.
Breakfast
Among Bengals roti and curry are the general variants in breakfast. The menu may also include "Indian French toast" which is also known as "Bombay toast", chire bhaja (flaked rice fried in oil with salt added to taste), and boiled eggs.
Breakfast
In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, "túró" cheese or "körözött" (Liptauer cheese spread), cold cuts such as ham, liver pâté (called "májkrém" or "kenőmájas"), bacon, salami, beef tongue, mortadella, "disznósajt" (head cheese), different Hungarian sausages or kolbász. Even eggs (fried, scrambled or boiled), French toast called "bundás kenyér" and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, bread rolls or crescent-shaped bread (kifli), toast, pastries with different fillings (sweet and salty as well), butter, jam or honey and a bun or a strudel or cereal like muesli, yogurt, kefir and perhaps fruit.
Cabinet pudding
Cabinet pudding, also known as Chancellor’s pudding, is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients, with dried fruits such as raisins, served with some form of sweet sauce such as custard.
Ethiopian cuisine
"Fit-fit" or "fir-fir" is a common breakfast dish. It is made from shredded "injera" or "kitcha" stir-fried with spices or wat. Another popular breakfast food is "fatira". The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. "Chechebsa" (or "kita firfir") resembles a pancake covered with "berbere" and "niter kibbeh", or other spices, and may be eaten with a spoon. "Genfo" is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced "niter kibbeh". A variation of "ful", a fava bean stew with condiments, served with baked rolls instead of "injera", is also common for breakfast.
Faisalabad
A typical breakfast in Faislabadi is halwa poori comprising a deep fried flatbread served with a spicy chickpea curry and sweet orange coloured halwa. It is customarily accompanied by a sweet or salty yoghurt based drink called lassi. During winter, a common breakfast is roghni naan bread served with paya curry.
Breakfast
In the contemporary UK and Ireland, a weekday breakfast may involve a cereal dish, such as muesli, porridge or cereal, or toast or simply bread spread with jam or marmalade. Tea and coffee remain equally popular accompaniments. Marmalade, originally a Portuguese confection, had been a popular British spread to consume in the evening, before the Scots moved it to the breakfast table in the 18th century. It is however becoming very common to 'skip breakfast' entirely or take coffee or pastries on the morning commute. Portable quick snacks such as granola bars, ready-cut fruit and warm takeaway foods are becoming increasingly commonly consumed away from home and are sold at commuting points and newsagents and local shops in all urban areas.
Full breakfast
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a “fry up” in most areas of Britain and Ireland, it is usually referred to as a "full English breakfast" in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", “full Cornish”, and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively. It is especially popular in Britain and Ireland to such an extent that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. On its origin, "Country Life" magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours."
Breakfast roll
The breakfast roll () is a bread roll filled with elements of a traditional fried breakfast, designed to be eaten on the way to school or work, or after a late night drinking. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout the United Kingdom and Ireland.
Breakfast
80% of Norwegians eat breakfast ("frokost") daily, mostly at home. The most common breakfast is open sandwiches ("smørbrød"), often whole wheat bread, with cheese, often Jarlsberg, Norvegia or brunost, cold cuts, leverpostei, jam etc. Common drinks are water, various types of coffee such as French press, cafe latte or espresso, milk and juice. Another common breakfast is breakfast cereals like corn flakes eaten with milk, kulturmelk or yogurt. Whole-grain porridges with regular milk or butter are also eaten by some. More ample breakfasts may include fish, a diverse array of cheese, eggs, bacon, breads, and hot and cold cereals eaten in various combinations. Pastries such as croissants or "pain au chocolat" have become increasingly common since the 1990s.
Breakfast
The traditional breakfast most associated with Britain and Ireland remains, however, the "full breakfast" of eggs (fried, scrambled, or poached) with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding or white pudding and toast. Dating from a time when hard labour was more common, calorie intakes were necessarily higher, and servant labour was more available, it is nowadays regarded as a meal for the weekend or holidays when time is available for preparation, prepared by parents to welcome children, or as a special occasion such as a birthday or anniversary, or following a night of drinking. A healthy and nutritious version consists of grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein and toast abound. It remains by far the most common choice on brunch menus and breakfast cafes across the region. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages or lamb haggis instead. At its most extensive it consists of eggs, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links and fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes.
Breakfast
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. "Twaróg," a Polish cheese, is the breakfast classic and comes in many forms. "Twaróg" can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.
List of American breakfast foods
This series of lists pertains to breakfast foods and beverages popular in the United States. American breakfast often consists of either a cereal-based dish or egg-based dish. However, pancakes, waffles,toast, and varients of the full breakfast and continental breakfast are also prevalent.
Breakfast
Nigeria has over 250 different ethnic groups, with a corresponding variety of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of "kosai" (cakes made from ground beans which are then fried) or "funkaso" (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as "koko". For the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is "Ògì"— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with "Acarajé" (akara) or "Moi moi". Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or  is served as a breakfast drink. Another popular option in southwest Nigeria is "Gari", which is eaten like a cereal. "Gari", known in Brazil as "farofa", is made from the root of "cassava". For breakfast, it is soaked in water and sweetened with sugar.
Brunch
Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of "breakfast" and "lunch". Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
Bran flakes
Bran flakes are a popular breakfast cereal product similar to corn flakes. The cereal consists of small toasted flakes of wheat or oat bran together with binders and seasoning. They may be nutritionally fortified. They are usually served cold with milk.
Breakfast
In Guatemala, breakfast consists of one or two eggs either fried, scrambled or boiled accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese and fried plantains (or cooking plantain). It is common to add hot sauce made out of "chiltepes" (a type of pepper). They are prepared raw or boiled, then they are ground with some vinegar, chopped onions and chopped cilantro to make the hot sauce. A traditional egg dish prepared with both green and red sauces is called "huevos divorciados."
In the eastern part of the country, specifically in Zacapa you can find "huevos a caballo" or (eggs on a horse) which is basically two fried eggs over roasted steak.
Meal
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, , fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.
Tejano
A common Tex-Mex breakfast dish served is a "breakfast taco." A breakfast taco consists usually of a thicker-style flour tortilla or traditional corn tortilla and is served using a single fold as opposed to the burrito-style method of completely encasing the ingredients. Some of the typical ingredients used are: eggs, potatoes, cheese, beans, bacon, sausage, barbacoa, and can be eaten using variations of these elements. Breakfast tacos are traditionally served with an optional red or green salsa.
English muffin
English muffins can be purchased in a wide range of varieties, including whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon.
Breakfast
On the island of Malta, breakfast integrates both British and continental elements. Usually the Maltese start their day with a bowl of cereal mixed with milk, sometimes with a cup of coffee or tea. Marmalade/jams or even chocolate spreads are also common on bread or toast. Today cereal bars are also becoming a common type of breakfast on the island. The traditional English breakfast of eggs, sausages and fried bacon was also popular among the Maltese, especially on Sundays, due to the strong British influence on the island but this has diminished almost completely, as locals have rediscovered a more Mediterranean and continental diet over the recent years. Hotels usually serve both a continental as well as a full English breakfast. Prayers are often said before breakfast in order to bless the meal.
Pakistani cuisine
A typical Pakistani breakfast, locally called "nāshtā" (), consists of eggs (boiled/scrambled/fried/omelette), a slice of loaf bread or roti, parathas, sheermal with tea or lassi, kulcha with chole, qeema (minced meat), fresh seasonal fruits (mangoes, apples, melons, bananas, etc.), milk, honey, butter, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like bakarkhani and rusks. During holidays and weekends, halwa poori and chickpeas are sometimes eaten. In Punjab, sarson ka saag (mustard leaves) and maakai ki roti (cornbread) is a local favourite. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. Pakistan is not unlike many other Asian nations, in the sense that meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast might be Siri-Payay (the head and feet of lamb or cow) or Nihari (a dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from the Arabic word "Nihar", meaning "Day" or "Day break".) Many people used to take "Bong" (Shank curry) in their Sunday brunch.
Full breakfast
Typical breakfast meats in all of America are bacon, Canadian bacon, breakfast sausage, and ham. In Canada, peameal bacon or cretons are often served. Canada and the USA don't follow the trend of the rest of the Anglosphere where tea is the usual hot beverage for breakfast, but rather both strongly prefer coffee, drunk with milk, cream, or sugar. Maple syrup is common to both, with both nations having sugar shacks in their Eastern forests, Quebec producing the most. Both nations have diners, and there the most common components are eggs, bacon and/or breakfast sausage served with one or two of either toast, English muffins, hash browns, home fries, pancakes, French toast or waffles. Omelettes are a delicacy where anything goes, and several kinds of cheese are added to the mix depending on the desire of the cook, like cheddar, Colby, Monterey Jack, and feta. Eggs Benedict originated in New York and bagels wherever Eastern European Jews settled, but both are now a staple in both countries.
Full breakfast
The "breakfast roll", consisting of elements of the full breakfast served in a French roll, has become popular due to the fact it can be easily eaten on the way to school or work, similar to the breakfast burrito in the United States. The breakfast roll is available from many petrol stations and corner shops throughout Ireland.
Pease pudding
Peasemeal brose, also known as brosemeal, is a traditional breakfast dish in the north of Scotland. In Scotland it is made in the traditional way and usually eaten with butter, and either salt or honey.
In parts of the Midlands, it replaces mushy peas as a traditional accompaniment to fish and chips and is thought to be the original side order, only to be later replaced with mushy peas due to a lack of knowledge or availability of the dish.
Full breakfast
The West is usually the home of dishes like migas, huevos rancheros, and the breakfast burrito, with all three spicy because they contain sizable amounts of chili peppers. Both coasts of Canada and the USA serve smoked salmon for breakfast and it is a staple in particular of First Nations of British Columbia. Eggs Sardou and Eggs Neptune are local variations on Eggs Benedict from Louisiana and Maryland, with each changing out the Canadian bacon with artichoke and crabmeat, respectively. Midwesterners used to eat calf brains with their eggs, and New Englanders will eat the johnnycake, and Spam is a staple of every Hawaiian plate. Californians invented the fruit smoothie. Juices vary with orange juice being the most popular, but also can be apple, cranberry, or pineapple.
Instant breakfast
Powdered instant breakfast has been described as a breakfast substitute, used as a quick meal replacement in place of traditional quickly prepared breakfast foods such as bacon and eggs, oatmeal and pancakes.
Breakfast
In Albania the breakfast often consists of a scone, milk, tea, eggs, jam or cheese. Meat is not preferred during the breakfast and it is usually substituted for seafood such as canned sardines or tuna which is typically served with condiments such as mustard or mayonnaise. Wholegrain cereals and pastries are mostly consumed by children. A shot of raki may be added to coffee as in the Italian "Caffè corretto".
Breakfast
Breakfast in Brazil tends to be lighter as "Brazilians consider lunch to be a more important meal". It is called "Café da Manhã" in Portuguese, which translates to “morning coffee”, and consists of a combination of bread, fruits, cheese, cereal, "pão de queijo", cakes, coffee, milk, and fruit juice. Regional differences also exist.
Meal
The full breakfast is among the most internationally recognised British dishes, along with such staples as bangers & mash, shepherd's pie, fish and chips and the Christmas dinner. The full breakfast became popular in the British Isles during the Victorian era, and appeared as one among many suggested breakfasts in the home economist Isabella Beeton's "The Book of Household Management" (1861). A full breakfast is often contrasted (e.g. on hotel menus) with the lighter alternative of a Continental breakfast, traditionally consisting of tea, milk or coffee and fruit juices with bread, croissants, or pastries.
Burger King breakfast sandwiches
In the U.S., the standard Croissan'wich consists of a sausage patty, bacon, or ham; eggs; and American cheese on a croissant.Internationally it is sold as either the Croissan'wich or the Croissant Sandwich, but the base composition of the sandwich varies; in New Zealand bacon is the primary meat and in Argentina where ham is the primary meat. It also sold in Korea and Taiwan, but sausage is not offered.
The Supreme Breakfast Sandwich (formerly the Enormous Omelet Sandwich) is a breakfast sandwich sold by the fast-food restaurant chain Burger King. It consists of sausage patties, bacon, eggs and American cheese on a sesame seed bun. The Meat'normous Omelet Sandwich was a variant on the Enormous Omelet Sandwich that added a portion of ham to the sandwich.
Crisp sandwich
A crisp sandwich (in British English or Hiberno-English), piece and crisps (in Scottish English), chip sandwich, chipwich, potato chip sandwich, crisp sarnie, crisp butty, or chippy sandwich (Australian English) is a sandwich that includes crisps (potato chips) as one of the fillings. In addition to the crisps, any other common sandwich ingredient may be added.
Albanian cuisine
Every region has its own typical breakfast. Breakfast often consists of a light meal. Fresh bread is frequently eaten and served with butter, cheese, jam and yogurt, accompanied with olives, coffee, milk, tea or raki. It is common to have only fruit or a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea is enjoyed both in homes or at the many cafés that feature in towns and cities throughout the country.
Breakfast burrito
The breakfast burrito can be prepared with a myriad of filling ingredients, such as eggs, ham, cheese, onion, peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, olives and other ingredients.
Breakfast
Across the country, breakfast sandwiches are a common choice for the first meal of the day. A typical sandwich is composed of egg, cheese, and cooked breakfast meat such as bacon or sausage, on a roll, although regional varietals are common. In New Jersey, bacon is often swapped out of the breakfast sandwich and replaced with a processed meat called pork roll (also called as the brand Taylor Ham). Other areas alter the breakfast sandwich medium with regional favorites: in New York, bagels are popular, and in the South, biscuits. A variation is the breakfast burrito, which originates from Southwestern and Tex-Mex cuisines.
Meal
In England it is usually referred to as a 'full English breakfast' (often shortened to 'full English') or 'fry-up'. Other regional names and variants include the 'full Scottish', 'full Welsh', 'full Irish' and the 'Ulster fry'.
Madame Flavour
The Earl Grey Twist blend contains lemon myrtle from a farm in Lismore, the Sultry Chai blend is made with Australian mountain pepper leaf from South Gippsland, English Breakfast has organic Assam loose leaves from Sri Lanka, and Mint Lavender blend has lavender from France, and round leaf mint from Gippsland.
List of breakfast foods
This is a list of notable breakfast foods, consisting of foods that are commonly consumed at breakfast. Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, oatmeal, and sausage) served at any time of day. Breakfast foods are prepared with a multitude of ingredients, including oats, wheat, maize, barley, noodles, starches, eggs, meats, and other foodstuffs.
Breakfast
Breakfast in urban areas traditionally consists of café con leche that is sweetened and includes a pinch of salt. Toasted buttered Cuban bread, cut into lengths, is dunked in the coffee. In rural Cuba, farmers eat roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.
Breakfast sandwich
In North America, a breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, ready to heat and eat sandwiches from a store. Breakfast sandwiches are commonly made at home.
Breakfast
In Western India, a Gujarati household may serve dhoklas, khakhras or theplas for breakfast, the most popular of which is methi thepla. In Mangalore the breakfast dish oondees may be served. In Maharashtra, the typical breakfast ("nashta") consists of kande pohe, upma, ukkad, and thalipeeth. Sometimes chapati bhaji or a chapati roll with tea becomes breakfast.