What people eat for breakfast around the world
When it comes to breakfast in this country, we all have our favourites. From a hearty fry up and bowls of porridge, to something more European like croissants and Danish pastries, the most important meal of the day is always varied, whatever it is you prefer to have.
But what does breakfast look like in other countries? What traditions and foods pop up across the globe? Do they prefer sweet over savoury or perhaps something healthier over the supposed hangover-relieving benefits of sausage and bacon? Here we'll take a look at the morning meals across all corners of the globe.
Down under, Aussies power up their day with the simple-yet-effective combo of avocado toast and a flat white. The former consists of smashed up, creamy avocado usually served up on sourdough, but it's the extra additions that make it truly special. Served on many a menu in this neck of the woods, the Aussies like to optimise their avocado through the likes of dukkah spice garnishing, crumbled feta, fresh tomato and poached eggs.
Paired with a properly-made flat white, it's an impossible-to-resist breakfast that'll surely turbo-charge your day with plenty of hearty, nutritious good stuff if you give it a go.
Eaten at any time of the day, but commonly served in the morning, the Chinese swear by Congee, a rustic rice dish that can be made sweet or savoury; everything from thinly sliced spring onions, preserved or dried seafood, and meat floss (dried beef or pork that closely resembles candy floss). Served with another Chinese breakfast favourite, youtiao, lightly salted strips of dough that can be torn in two, and a cup of green tea, and this is one breakfast we'd really like to try sometime.
In the Philippines, silog is the order of the day (well, morning). A combination of garlic fried rice and egg, you'll always see a prefix denoting what it's served with, such as sausage (longsilog), cured beef (tapsilog) or milkfish (bangsilog) to name but a few. Potent and flavoursome, it's certainly different from a bog-standard bowl of porridge, and with so many options and combinations, offers quite the variety for adventurous breakfasters looking for something new.
Served with kape, which is basically filter or instant coffee in the vein of Nescafe 3-in-1, but the locals love a cup of premixed joe with their silog.
With the popularity of Indian street food restaurants in recent times, there's a chance you might have tried idli sambar, a two-part treat that consists of idli - steamed rice and lentils with a doughy texture - and sambar, a hearty lentil-and-veg soup to dip them into. High protein and low in fat, waking up to this is hard to resist.
It's often served with kaapi, a high-powered coffee concentrate that's not for the faint of heart. Left to percolate overnight, this potent brew is sure to set you up for the day and then some!
On cold winter mornings, the go-to in Morocco is bissara, a fava bean soup that's sure to beat the blues if you try it yourself. Spiced with cumin and red pepper, it's blended into a deliciously thick mix, finished with lemon juice and olive oil, and a big chunk of bread to mop up the last of it.
Locals often serve this soup with a mint tea. Sweet and blended with green tea, it's poured from a height to aerate it in the glass, but first thing in the morning, we'd suggest avoiding any attempts to do this!
A smorgasbord of small plates make up the Turkish breakfast kahvahti. Variations differ from region to region, but generally, the platter is built around the staples of bread, eggs, a few different cheeses, jams, clotted cream, honey, olives and vegetables. Guaranteed to satisfy even the biggest of early-morning appetites, it's often accompanied by black coffee that's poured into tulip-shaped glasses served at the end of the meal. Kahvahti literally translates to "before coffee".
More of a weekend brunch meal than something eaten every day, one of Israel's favourite morning meals is malawach. A flatbread that's made by layering puff pastry sheets on top of each other in a pancake-style shape, the warm and flaky results are served with hard-boiled eggs, tomatoes and zhoug - a spicy coriander sauce made from jalapenos and seasoned with cumin, lemon and cardamom. Why not treat yourself on a lazy Saturday morning by giving this a go?
In Colombia, the ever-popular arepa makes it onto the plates of locals across the country in the morning. Round cornmeal cakes that can be thin and crispy or doughy or sweet, they're either topped or stuffed with things like butter, cheese, scrambled eggs and meat. Along the coast, they prefer a deep-fried version with an egg inside, while the whole country typically serves their arepas with a mug of coffee made from the finest local beans, of course!
Down in Jamaica, locals herald their Sunday brunch with the all-time classic ackee and saltfish. Technically a fruit, ackee resembles scrambled egg when it's sautéed, and the traditional method sees it fried with the addition of onions, Scotch bonnet peppers, tomatoes and dashes of allspice and black pepper. Ackee's mild, creamy taste has been said to resemble hearts of palm, pairing brilliantly with the briny saltiness of dried cod, and an iron-rich green known as callaloo.
This is all paired with hot chocolate, which is a world away from the powdered version you may be used to. Rich and potent, it's made with ground cacao and cinnamon, and sweetened with condensed milk!
We hope you feel inspired to try something new for your breakfast now. Looking for more recipe tips and kitchen hacks? You’ll find the full range of Breville products, whatever you’re in need of, on our homepage.