Breakfast is the first meal Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays of the day. The word is a compound In linguistics, a compound is a lexeme that consists of more than one stem. Compounding or composition is the word-formation that creates compound lexemes (the other word-formation process being derivation). Compounding or Word-compounding refers to the faculty and device of language to form new words by combining or putting together old words. In of "break" and "fast Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. A fast may be total or partial concerning that from which one fasts, and may be prolonged or intermittent as to the period of fasting. Fasting practices may preclude sexual activity as well as food, in addition to refraining from", referring to the conclusion of fasting since the previous day's last meal. Breakfast meals vary widely in different cultures around the world but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes dairy, and beverage.

Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight.[1][2]

Contents

Africa

Nigeria

Nigeria Nigeria , officially the Federal Republic of Nigeria, is a federal constitutional republic comprising thirty-six states and its Federal Capital Territory, Abuja. The country is located in West Africa and shares land borders with the Republic of Benin in the west, Chad and Cameroon in the east, and Niger in the north. Its coast in the south lies on is the most populous country in Africa and hosts over 250 different ethnic groups, with related variety of cuisines.

With the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is (ounjẹ árọ) is Ògì— a porridge made from corn, usually served with evaporated milk Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth. Ògì is eaten with Acarajé Acarajé (Portuguese pronunciation: [akaɾaˈʒɛ] listen ) is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. It is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador, often as street food, and is (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 malta is served as a breakfast drink. Another popular option in southwest Nigeria is garri, which is eaten like a cereal. Garri, known in Brazil as farofa, is made from the root of cassava Cassava , also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava. For breakfast it is soaked in water and sweetened with sugar.

Ghana

In Ghana The Republic of Ghana is a country located in West Africa. It is bordered by Côte d'Ivoire to the west, Burkina Faso to the north, Togo to the east, and the Gulf of Guinea to the south. The word Ghana means "Warrior King" and is derived from the ancient Ghana Empire, the typical breakfast includes omelets; a very sweet and dense bread Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may known as sugar bread; and tea Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors. A porridge called Tom Brown (a light brown porridge made from roasted maize flour) is also eaten for breakfast.

In contemporary times, a local meal called waakye (rice cooked in beans) is very common. People prefer to buy waakye from street vendors just as they do other small meals. It is normally eaten before work begins in offices.

Uganda

Breakfasts vary by region. People often have a cup of tea with a variety of either warm or cold foods. In central Uganda, tea is prepared with milk and ginger, and it is served with a warm meal known locally as katogo. This is a combination of green cooking bananas Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. By contrast, Musa cultivars with firmer, (matooke) mixed either in a stew from beef or in sauce from vegetables such as beans. In some parts of northern Uganda, breakfast would consist of tea and boiled cassava.

Senegal

Breakfast typically includes freeze-dried coffee, typically Nescafé Nescafé is a brand of instant coffee made by Nestlé. It comes in the form of many different products. The name is a portmanteau of the words "Nestlé" and "café". Nestlé's flagship powdered coffee product was introduced in Switzerland on April 1, 1938 after being developed for seven years by Max Morgenthaler, Vernon Chapman, with dried milk and abundant sugar, accompanied by baguette A baguette , also known in English as French stick or French bread, is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases accompanied by various spreads: Chocoleca, a Nutella Nutella (Italian: /nuˈtɛlːa/; BrE: /nʌˈtɛlə/; AmE and CanE: /nʌːˈtɛlə/ ) is the brand name of a hazelnut-based sweet spread registered by the Italian company Ferrero at the end of 1963. The recipe was developed from an earlier Ferrero's spread released in 1949. Nutella is sold in over 75 countries equivalent made from peanuts The peanut, or groundnut , is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú. It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each; butter; or processed mild cheese. Fresh fruit, including mangoes Mango is a fruit indigenous to the Indian subcontinent, that belongs to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae, of which Mangifera indica, or the common mango, is commonly cultivated and used for food. The mango is cultivated in many tropical and subtropical and bananas, are often also part of a simple breakfast.

Asia

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China

A typical rice porridge complete with dried minced pork; popular breakfast fare in China.

Breakfasts vary greatly between different regions. In northern China breakfast fare typically includes huājuǎn, mántou Mantou often referred to as humbao[citation needed] or Chinese steamed bun/bread, is a kind of steamed bun originating in China. It is typically eaten as a staple in northern parts of China where wheat rather than rice is grown. It is made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 cm, soft and (steamed breads), shāobǐng Shaobing or huoshao is a baked, layered flatbread with or without sesame on top, in Chinese cuisine. They can contain a variety of stuffing which can be grouped into two main flavors: savoury or sweet. Examples of fillings are Red bean paste, Black Sesame Paste, stir-fried mung beans with egg and tofu. There are a variety of types of Shaobing, (unleavened pocket-bread with sesame), bāozi A baozi or simply known as bao, bau, nunu, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings (steamed buns with meat or vegetable stuffing), with Dòunǎi or dòujiāng (soy milk) Soy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can or tea Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself served in Chinese style as beverages.

In central and eastern China, typified by Shanghai Originally a fishing and textiles town, Shanghai grew to importance in the 19th century due to its favorable port location and as one of the cities opened to foreign trade by the 1842 Treaty of Nanking. The city flourished as a center of commerce between east and west, and became a multinational hub of finance and business by the 1930s. After 1990, and the neighbouring Jiangsu, Zhejiang, and Anhui provinces, breakfast includes some Northern as well as Southern dishes. These may be ci fan tuan, 油豆腐粉絲 → yóudoùfu fěnsī (a soup made by fried tofu Tofu , or bean curd is a food made by coagulating soy milk, and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that and cellophane noodles Cellophane noodles are a type of transparent Asian noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water); plain rice porridge (粥 → zhōu) Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian word kanji.The Webster's Dictionary lists the etymology of "Congee" as coming from China served with numerous side dishes, such as salted duck eggs, pickled vegetables, and century eggs Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg , is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the; or sweetened or savoury soy milk Soy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can served with shāobǐng or 油條 → yóutiáo You tiao, you char kway, or yau ja gwai, sometimes known in English as Chinese cruller fried bread stick or Chinese doughnut, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn.

In southeastern China, such as Fujian province Fujian is a province on the southeast coast of China. Fujian borders Zhejiang to the north, Jiangxi to the west, and Guangdong to the south. Taiwan lies to the east, across the Taiwan Strait. The name Fujian came from the combination of Fuzhou and Jian'ou, two cities in Fujian, during the Tang Dynasty. It is one of the most culturally and, breakfasts consist of rice porridge served with side dishes such as pickled vegetables and century eggs Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk (also known as thousand-year old eggs).

Chinese steamed eggs is a common dish served throughout China China is seen variously as an ancient civilization extending over a large area in East Asia, a nation and/or a multinational entity. Vegetables, shrimp, scallions, and tofu are commonly added and steamed with the eggs. In southern areas, eggs are usually served with rice congee Rice congee is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian word kanji.The Webster's Dictionary lists the etymology of "Congee" as coming from China, but in the northern areas it is served with Mantou Mantou often referred to as humbao[citation needed] or Chinese steamed bun/bread, is a kind of steamed bun originating in China. It is typically eaten as a staple in northern parts of China where wheat rather than rice is grown. It is made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 cm, soft and (Chinese steamed buns).

In southern China, represented by Guangdong province Guangdong is a province on the southern coast of People's Republic of China. The province was previously often written with the alternative English name Kwangtung Province. It surpassed Henan and Sichuan to become the most populous province in China in January 2005, registering 79 million permanent residents and 31 million migrants who lived in, breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai. Side dishes are not served. Congee Rice congee is a type of rice porridge that is eaten in many Asian countries, made by prolonged boiling of rice in copious water, with flavorings. The word congee is possibly derived from the Dravidian language Tamil word கஞ்சி kanji. The Sinhalese word is Kanda is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables, such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney. It can be served with or without yóutiáo. Other breakfast fares include rice noodle rolls (cheong fun) (served with Hoisin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin crispy omelets with fillings folded in), lúobogāo (turnip cakes) and zòngzi Zongzi (simplified Chinese: 粽子; traditional Chinese: 粽子; pinyin: zòng zi) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. They are known in Japanese as chimaki. Laotians, Thais, and Cambodians (known as Nom Asom) also have (another kind of rice cake wrapped in bamboo leaves). The dim sum Dim sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate specialties are in a different class. Dim sum is often eaten as brunch Brunch is a combination of breakfast and lunch. The term is a portmanteau of breakfast and lunch. Often, it is a heavy meal meant to take the place of both breakfast and lunch. While common in the United States and Canada, according to Punch magazine, the term was introduced in Britain around 1896 by Hunter's Weekly, then becoming student slang at special dim sum restaurants.

Afghanistan

In Afghanistan The Islamic Republic of Afghanistan is a landlocked country in south-central Asia. It is bordered by Pakistan in the south and east, Iran in the west, Turkmenistan, Uzbekistan and Tajikistan in the north, and China in the far northeast. In addition; India claims a border with Afghanistan at the Wakhan corridor as part of its claim on the Gilgit- a typical breakfast would be omelette or boiled eggs, cake or biscuits, buttered toast, rice with koft'a (meat) or sabzi (spinach). Drinks include black tea, or Qaimaaq chai (Green tea Green tea is tea made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties with milk and rose essence or cardamom Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green while Amomum pods are larger and seeds).

Hong Kong

A typical Hong Kong cha chaan teng breakfast, including a cup of "silk-sock" milk tea.

Traditional Chinese breakfasts in Hong Kong follow those in Canton Guangzhou (simplified Chinese: 广 . Also found are local interpretations of English breakfast and eastern Chinese breakfast fare. The long periods of British colonial rule and the influx of many refugees from Jiangsu Jiangsu (simplified Chinese: 江苏; traditional Chinese: 江蘇; pinyin: Jiāngsū; Wade-Giles: Chiang-su; Postal map spelling: Kiangsu) is a province of the People's Republic of China, located along the east coast of the country. The name comes from jiang, short for the city of Jiangning (now Nanjing), and su, for the city of Suzhou. The and Zhejiang provinces Zhejiang borders Jiangsu province and Shanghai municipality to the north, Anhui province to the northwest, Jiangxi province to the west, and Fujian province to the south; to the east is the East China Sea, beyond which lie the Ryukyu Islands of Japan and Shanghai Originally a fishing and textiles town, Shanghai grew to importance in the 19th century due to its favorable port location and as one of the cities opened to foreign trade by the 1842 Treaty of Nanking. The city flourished as a center of commerce between east and west, and became a multinational hub of finance and business by the 1930s. After 1990, around the end of the Chinese Civil War The Chinese Civil War was fought between the Kuomintang and the Communist Party of China (CPC). The war began in April 1927, amidst the Northern Expedition. The war represented an ideological split between the Western-supported Nationalist KMT and the Soviet-supported Communist CPC. In the People's Republic of China the war is more commonly known changed eating habits. In Hong Kong cha chaan teng A cha chaan teng is a type of Chinese tea restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which include many dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. This type of restaurant is also popular in Macau. They can also be found in the Chinatown districts of many Western countries breakfasts might consist of Hong Kong-style milk tea Hong Kong-style milk tea, often known as dai pai dong milk tea, is a beverage originating from Hong Kong. It consists of black tea sweetened with evaporated milk, and is usually part of an afternoon meal in Hong Kong tea culture. Although originating from Hong Kong, it is also frequently found overseas in restaurants serving Hong Kong cuisine and, coffee, or yuen yeung, served with bread, ham, and fried eggs, and a bowl of macaroni Macaroni is a kind of moderately-extended, machine-made dry pasta. Much shorter than spaghetti , and hollow, macaroni does not contain eggs. Though home machines exist that can make macaroni noodles, macaroni is usually made commercially soup with ham. The Taiwanese regard this local interpretation of the English breakfast as unique to Hong Kong. In upscale restaurants or hotels, however, standard English and Continental breakfasts are served.

India and Bangladesh

The South Indian staple breakfast item of idly Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. The originations of Idlis are, sambar, and vada served on a banana leaf. Main article: Indian cuisine

In Bengal and Bangladesh, breakfast may include luchi/ kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits. The luchi/kochuri are served with a vegetable curry or something sauteed. Semi-fermented rice (panta bhaath), which has a mild pungent flavour, is also eaten, sometimes with dal and chilies.

In South India, the most popular breakfast has several possible main dishes, such as idlis, vadas, dosas, uppuma (uppittu), savory pongal, and chapatis. These are most often served with hot sambar and at least one kind of chutney. This is usually accompanied with a tumbler of filter coffee.

In Karnataka, Tamil Nadu and Andhra Pradesh especially, rice porridge (known as congee, kanji or ganji) is also traditional. It is served with various condiments such as pickles, nuts, coconut chutney or curry.

Kerala's traditional breakfast praatal പ്രാതല്‍) includes puttu (പുട്ടു്) (eaten with kadala (കടല) (black chana curry) or ripe bananas (നേന്ത്രപ്പഴം), porotta (പൊറോട്ട) / pathiri (പത്തിരി) or orotti (ഒറോട്ടി) (eaten with chicken, mutton or vegetable curry), appam (അപ്പം) — paalappam, vellayappam, kallappam, idiyappam (ഇടിയപ്പം) or noolappam (നൂലപ്പം) — with egg curry (മുട്ടക്കറി) or vegetarian stew, kappa (കപ്പ) (tapioca) and meencurry / meenvaruttathu (tapioca and fish) and other popular breakfast items like idli (ഇഡ്ഡലി) and dosa (ദോശ) or masala dosa (മസാല ദോശ).

Other common dishes include Ada (അട) — Ilayada, Ottada — ariyappam, and uppumaavu (ഉപ്പുമാവു്).

The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble as crepes) with fresh butter, cooked tatse vegetables—especially aloo sabzi. Puri and chholey is also a popular north-Indian breakfast, along with rajma-chawal.

The Muslim breakfast of North India, especially Delhi and Uttar Pradesh, consists of shermal (a heavy but very soft sweet naan-type bread) and taftan (slightly sweet and salty variant of naan).

Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. samosas, and a combination of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast items in Uttar Pradesh and its surrounding parts. In Maharashtra, poha, upma, idli, Thalipit, and shira (similar to kesaribath) is frequently eaten for breakfast.

Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. A dip for the theplas is also made by mixing pickle with yogurt. Tea is a staple item in breakfast. Children are encouraged to drink milk instead of tea.

In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.[citation needed]

Traditional Japanese kaiseki breakfast in a Kyoto Ryokan

Japan

A typical Japanese breakfast.

A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is nattō (a type of fermented soybeans), which is most popularly eaten for breakfast. A typical Japanese restaurant breakfast presentation would be miso soup, rice with nori or other garnishes, nattō, rice porridge, grilled fish, raw egg, and a pickled vegetable. The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels worldwide. It is common in Japanese households to include left-over items from the last evening's dinner in the next day's breakfast. Western breakfast foods such as toast and boiled or fried eggs are also common, and cereals are becoming popular. The typical breakfast beverage is green tea (traditional).

Nepal

In Nepal, breakfast contains bread, soup, vegetables, and chappati called puri tarkari. Tea and milk are part of the daily breakfast routine along with Satu (powder of corn) or Chiura (beaten rice) etc. Dal, Bhat and Tarkari are the famous staple food of Nepal.

Korea

In South Korea, breakfast contains rice, soup, several kinds of namul or seasoned vegetables, kimchi (fermented, pickled vegetables), and grilled meat or fish. Traditionally, food eaten in the morning does not differ substantially from the other meals of the day (see Korean cuisine) though the number of dishes is fewer. Today, however, people are more likely to eat Western-style breakfasts similar to those in the United States.

Malaysia and Singapore

In Malaysia, breakfast sometimes consists of a popular Malay food called nasi lemak. Other food such as roti prata (known as roti canai in Malaysia), kaya toast, half boiled eggs and wonton noodles are also among the favorites. In the Malaysian's East Coast, glutinous rice is eaten as breakfast. Malaysian Chinese from the town of Klang, which is famous for its Bak Kut Teh, frequently eat it for breakfast. In other parts of Malaysia and Singapore however, it is more commonly eaten at other meals.

A typical Singaporean breakfast usually consists of a variety of food options from various cultures. Most common are fried noodle with egg (or other side dishes like vegetables, ham,meatballs, cheese fish cake or tofu), mee goreng (Malay version of fried noodle, albeit spicier), nasi lemak, curry puffs, kueh-kueh (malay cakes) or sandwiches for those on the move. For those who can afford a more leisurely breakfast, it can be noodle soup, kway chap (flat noodles in braised soup along with sides like tofu, peanut, pork and pig organs.), a variety of malay noodle soup dishes like mee soto, mee siam. There are other local favourite like bean curd, sweet soup like black glutinous rice porridge or green/ red bean soup. Others may prefer toast, cereals or an American breakfast from fast-food chains. It is common especially among older students and working adults to skip breakfast.

Indonesia

A popular Indonesian breakfast is lontong sayur, a dish made of compressed rice with a spicy curry sauce and cooked vegetables, typically jackfruit, as well as mie (noodles), deep fried redskin peanuts, and kerupuk (prawn crackers). Optional accompaniments include boiled egg (sometimes in a spicy sambal) and perkedel (deep fried potato cakes). A quantity of the dish will be prepared prior to sale at a food cart or warung, and will be served at room temperature and not reheated during sale.

In homes, nasi goreng is the most popular breakfast dish (unlike lontong however, nasi goreng is also eaten for lunch and dinner) in Indonesia (lontong, taking far more preparation, would generally be eaten at a local warung or food cart), and is also sold in warungs. In addition to these, Indonesians often simply eat the leftovers from the previous evening's dinner, such as curry, with plain rice - the high temperatures and widespread lack of refrigeration making it prudent to eat food while it is still relatively fresh. If lacking such leftovers, a basic dish such as fried ikan teri (dried fish), or some kind of fried egg, again served with plain rice, would be common.

Burma

htamin jaw - leftover or cold rice fried with onions and boiled peas from a streethawker is quick and popular.

In Burma, the traditional breakfast in town and country alike is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor.

Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety known as nga cheik cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as baya jaw (urad dal) go with all of them.

Nan bya or naan (Indian-style flatbreads) again with pè byouk or simply buttered is served with Indian tea or coffee. It also goes very 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 multilayered 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 and/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).

Another dish, growing in popularity because of its healthier composite and economic friendliness, is the Rakhine Mont-de, a variant of Mohinga, but lighter. It consists of thin rice noodles eaten with clear soup, made from boiled ngapi and lemon grass. Toasted fish flakes, from snakefish and green and red chili paste are also added, with seasoning. Rakhine Mont-de is also called ar-pu-shar-pu (literally "hot throat", "hot tongue") because of its heavy use of spicy ingredients. A salad version also exists. It is now available in many cities and towns across Burma.

Kao hnyin baung with fried fish on a banana leaf

Kao hnyin baung with baya jaw

Ngacheik paung with pèbyouk (boiled peas) and toasted sesame

Nan bya with hseik-tha supyouk (mutton soup)

Fried chapati with mushy peas (pèbyouk)

Htat ta ya or flaky multilayered fried paratha

Mini eeja gway (youtiao)

Mohinga with fritters

Pakistan

The traditional breakfast in Pakistan is usually a heavy meal. There are several dishes

Otherwise parathas are widely eaten for breakfast; they may be stuffed with vegetables, chicken, beef or mutton mince or unstuffed eaten alongside fried or scrambled eggs or aloo (potatoes). Tea is served with breakfast.

In cities and other urban areas, eggs and toast with butter and jam are also popular. Another breakfast popular in urban areas in Pakistan is tea with buttered rusks and fresh orange juice.

In Karachi and Hyderabad, where Urdu-speaking migrants from North India are in majority, Shermal and Taftan are a popular breakfast item.

Philippines

Breakfast is known in the Philippines as agahan or almusal. Philippine breakfasts vary from moderate to very heavy, depending on tradition. In some areas, even leftover lechón (roast suckling pig) is eaten with fried rice.

Rice is a predominant staple in the Philippines. As such, a favourite traditional breakfast has fried rice called sinangag. Usually, this is made of leftover rice from the previous dinner (so nothing is wasted, as well as because this yields a firm and "tossed" texture, which is preferred over sticky), and fried with salt and garlic cloves. This is then combined with fried or scrambled eggs, and a choice of breakfast meat: beef tapa (similar to beef jerky), pork tocino (sweet cured pork), longganisa (fresh garlic sausage), dried, smoked fish (such as tuyo), canned sardines, sauteed corned beef, or crispy pork adobo, sometimes with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaymada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee.

Western-style breakfasts such as pancakes, French toast, and porridge are also eaten at home, as are cold breakfast cereals which are popular with children. There is also a breakfast known as tapsilog, which is a combination of tapa (breakfast steak), sinangag (fried rice) and itlog (egg). Finally, there is champorado, a local chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) — an unusual, though authentically Filipino combination.

In the early mornings, hawkers also sell rice porridge (lugaw/goto), and noodle soups (such as mami, lomi, and batchoy) from stalls to those on their way to work. Bakeries also open early for those purchasing pan de sal to eat at home, as well as for people who eat breakfast "on the go". Tahos are also a popular accompaniment to breakfast, especially with children, and these are bought from vendors who carry them (along with other breakfast rice cakes such as puto, pichi-pichi, cuchinta, palitaw and seputo) in two small cans or barrels suspended at the ends of a yoke placed over a shoulder (which culturally recalls an irrigation device used on rice paddies).

Sri Lanka

The traditional breakfast includes usually fresh roti, pittu , string hoppers, hoppers, milk rice, appa, green gram or bread . These are usually eaten with sambol (coconut, maldive fish or seeni-onion fried with chili and sugar),with jaggery , plantains or curry (Fish, meat or vegetable). Noodles and cereals such as Cornflakes are relative newcomers in main cities.

Sri Lankans also have a traditional soup-like drink called Kanda.

A typical everyday breakfast can simply consist of "brother bread" with dhal curry, sambol, butter and cheese or jam, plantain banana and tea.

Cambodia

In Cambodia, rice congee (babaw) is widely eaten for breakfast. Plain congee is typically eaten with salted eggs, pickled vegetables, or dried fish. Chicken congee, pig's blood congee, and seafood congee are also commonly eaten. Cambodians also enjoy rice served with sliced pork or chicken with pickled vegetables or a noodle dish (usually a noodle soup called khtieau). Caw (a pork or fish soup dish made with caramelized sugar) is also eaten with congee or rice for breakfast.

Laos

In Laos, it is customary to eat soup for breakfast, as well as congee.

Taiwan

In Taiwan, with the influx of mainland Chinese to the Taiwan Province in 1949 after the end of the Chinese Civil War changed breakfast habits. Breakfasts tend to be a mix of Northern and Eastern Chinese dishes and the traditional south-eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Han Chinese descent, such as Taipei.

A typical Taiwan breakfast consists of You tiao (a fried breadstick), dou jiang (a warm, savory soybean soup), and sao bing (a crispy scallion pancakes). The You tiao is dipped in the dou jiang, similar to how bread is dipped in soup.

Thailand

In the case of Thailand, a variety of different foods are served for breakfast since the country has opened to the eating cultures from many countries. Thai-Chinese people typically have congee/jook, boil-rice with fishes, pickles, dried shredded pork; dim-sum is also popular in some provinces particularly in the South of Thailand. During rush hours in big cities, particularly Bangkok, people would have fast and simple Western style breakfast, for example, bread, cornflakes, omelet, coffee and milk. Street eateries in Bangkok offer a wide range of food, such as sandwiches, grilled or fried pork with sticky rice, noodles, rice and Thai curries. Since there are so many kinds of food for breakfast, Thai people usually say that they would eat whatever they want for their breakfast.

Vietnam

There are multiple breakfast menu options across Vietnam, and usually the household will buy this from vendors rather than make it. Breakfast can be quite hearty, depending on whether one chooses to top their meal with a meat roll or pastries. Typical noodle breakfast dishes in Vietnam (which are usually served with a loaf of bread to dip in the soup) include Pho (Vietnamese beef or chicken soup based rice noodle), hu tieu (rice noodles in a pork based soup), Bún bò Huế (spicy Hue style beef soup based noodles), Bún riêu (crab soup based vermicelli noodles) or mi quang (prawn and pork rice noodles). Banh cuon (crêpe-like roll made from thin, wide sheets of rice flour filled with ground pork, minced wood ear mushroom, and other ingredients, including meat loaves and sauce), banh bao (savoury meat buns or sweet bean buns), banh mi (Vietnamese cold cut meat loaf breads), banh mi hot ga op la[3] (Vietnamese French Bread with Sunnyside-Up Eggs). The term op-la is from a French word "oeuf au plat" (which may be served with a hot meat ball soup)), xôi (or glutinous rice, either savoury or sweet), boiled eggs or congee (similar to the Southern Chinese), are common breakfast meals in Vietnam. Often, the Vietnamese will drink coffee, tea, juice, or soy milk to complete their breakfasts.

Australia and New Zealand

In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. The light breakfast consists of cereals, toast, fruit, and fruit juices rather than cooked items. However, people in these countries may also enjoy a heavy breakfast with fried bacon, egg, mushroom, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast). Some other typical meals include pancakes, porridge, yogurt, and hash browns.

In summer, a New Zealand breakfast will typically consist of some variation on toast, cereal, juice and fruit. In winter many New Zealanders prefer porridge or Weet-Bix with hot milk. On special occasions some New Zealanders will create a full cooked breakfast after the English tradition — generally bacon and eggs, fried tomatoes, fried mushrooms, and toast. American-type breakfasts (pancakes etc.) are becoming more common in New Zealand. These are usually purchased from a restaurant for weekend brunch.

Europe

Continental breakfast

As a general rule, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean, while breakfasts are traditionally larger, with a greater variety of dishes and greater prevalence of hot dishes in the cooler northern and central European countries.

Hotels and other types of lodging in Europe typically include breakfast in their rates, and in many cases, especially in larger hotels, it is served as a buffet. Specific items will vary from country to country, depending on local breakfast tastes and habits. In Switzerland, for example, cold cuts (luncheon meats), cheese, yoghurt, prepared fruit, butter, croissants, breads, and rolls are served. Sometimes foods belonging to the English breakfast (eggs, sausages, tomatoes (fresh, grilled or canned), bacon) can occasionally be found as part of the buffet.

Continental breakfast

Continental breakfast is a meal based on lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy one until lunch. A typical Continental breakfast consists of coffee and milk (often mixed as Cappuccino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, yogurt or cereal. Some countries of Europe, such as the Netherlands and those in Scandinavia, add fruit and cheese to the bread menu and occasionally a boiled egg or a small serving of salami.

The Continental Breakfast concept is not limited to Europe and is often served throughout the world in hotel chains.

The term itself is of British origin. "The continent" in Britain refers to the countries of continental Europe. A "continental breakfast" thus denotes the type of lighter meal served in continental Europe, as opposed to the "full" English breakfast.

United Kingdom and Ireland

Main article: Full breakfast English breakfast A buttered crumpet

Traditionally, people in the United Kingdom and Ireland have enjoyed a substantial hot meal for breakfast, featuring eggs, bacon, and sausages, accompanied by toast and tea or coffee. These items are sometimes eaten separately on morning rolls. In Britain this was traditionally known as an English breakfast, but many Welsh and Scottish increasingly refer to English breakfasts as Welsh or Scottish breakfasts, which can be confusing for tourists. Many other items (for example kedgeree, grilled or fried tomatoes, black pudding or white pudding, baked beans, fried sliced bread, various types of fried potatoes and mushrooms) may be included depending on taste and location. Today, this dish remains popular but is not usually served at breakfast time during the week. Many people instead reserve the full cooked breakfast for weekends, or go to a café or pub for it at the weekend. A full breakfast is also a meal available any time at many cafés and greasy spoons. It is also served at hotels where it can be quite substantial in size and variety. The author Somerset Maugham once quipped that "the only way to eat well in England is to have breakfast three times a day." This is sometimes quoted as the origin of the term, and indeed meal, all-day breakfast.[citation needed]

Another popular breakfast in England is the kipper, a type of salted, smoked herring that is then grilled or fried, though in England at least, usually steamed.

This traditional cooked breakfast has largely been replaced by simple, light foods mainly eaten cold: fruit, yogurt, packaged cereal with cold milk, and toast with a variety of spreads such as butter, jam, marmalade, lemon curd, Marmite, or peanut butter. Boiled eggs with soldiers are also a popular breakfast meal in the UK although like the full English breakfast they are mainly eaten at the weekend. Porridge is a traditional breakfast in Scotland as well as the rest of Britain in the winter months. In most British hotels this breakfast is included in the room rate.[citation needed]

Northern Europe

Central and eastern Europe

Southern Europe

Typical Italian drink for breakfast. Typical breakfast from Balkans

Latin America

Latin American breakfasts feature many items seen in North American and Continental European breakfasts in regional variations, according to their own culture.

In northern South America, maize-based breads, such as tortillas or arepas, may dominate or be augmented with wheat breads or pastries. Caffè, caffè e latte, chocolate, and tea are common beverages.

Argentina

In Argentina and Uruguay, breakfast consists mainly of espresso coffee, café con leche, or yerba mate. There are also croissants, brioches, or facturas with dulce de leche, filled churros, French bread with jam and butter, grilled sandwiches of ham and cheese known as tostados, and sweet cookies or crackers.

Brazil

Brazilians use the term café-da-manhã (morning coffee) or, less often, desjejum (des-, un + jejum, fast, fasting) to refer to breakfast. Morning meals are different in the various regions of Brazil. Black coffee, cow milk, yogurt and white cheese are quite popular, and so are fruit juices (especially orange, guava, mango, cashew and passion fruit). The coffee or juice accompanies french bread or sliced bread with jam or butter, grilled sandwiches of ham and cheese called misto-quente, slices of cake such as corn cake, orange cake and carrot cake. As for children, the most popular are sweet cookies or crackers with jam, toasts with fruit compote called tostadinha or torrada com geléia/compota accompanying chocolate milk or hot chocolate,"mingau", a hot porridge made with cow's milk, corn starch, sugar and vanilla with cinnamon sprinkled on top, as well as cornflakes or sucrilhos (frosted flakes) with milk. In the Southern States, adults use to drink a steaming yerba mate infusion in a typical gourd, called chimarrão. The cold version is called tereré.

Chile

In Chile, breakfast is a light meal consisting of milk, coffee or tea, juice (typically orange), and two types of bread: marraqueta and hallulla, or toasts. They are accompanied with marmalade, manjar (dulce de leche), butter, cheese, ham, margerine, eggs, avocado, cream or jelly.

Costa Rica

In Costa Rica breakfast is traditionally Gallo Pinto which is black beans and rice. Some people may add natilla (sour cream),Salsa Lizano (a sauce commonly used in Costa Rican cuisine) and a corn tortilla. Black coffee or coffee with milk are the preferred beverages, although orange juice is also common. Another traditional drink is "Aguadulce", made from sugar cane syrup which is warmed up in water or milk. Usually breakfasts are complimented with things like avocado, fried ripe plantain, ham or some type of cold meat like sausages or salchichón, cheese, bread, eggs, etc.

Cuba

Breakfast in urban areas traditionally consisted of café con leche that was sweetened and included a pinch of salt. Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee. In rural Cuba, farmers ate roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.[5]

Colombia

In Colombia there are various breakfast staples. In the Cundinamarca region people eat changua: a soup of milk, scallions, and cheese. In the Tolima region, a tamal tolimense is eaten in the company of hot chocolate and arepas. Tamales tolimenses are made with rice, dry legumes, beef, chicken and pork, egg, potato, and seasonings, covered with a maize dough, cooked while wrapped in a banana leaf. In Antioquia the usual fare includes arepa (arepa antioqueña, a typically home-made corn bread), with either cheese, fried eggs, or fried meat as well as hot chocolate as drink.

Ecuador

In Ecuador breakfast depends on the region it is served. Along the Pacific Coast (Litoral) breakfast mainly consists of strong black coffee brewed in a special little aluminium pot (café de olla), fried plantain and white hard cheese made locally. It can include also an omelette and fresh fruit juices. In the highlands (Sierra) breakfast may include some black coffee or herbal teas (infusiones) with some fresh bread rolls, scramble eggs and even a kind of corn called mote.

Dominican Republic

In Dominican Republic the main dish for breakfast is called mangu (mashing boiled plantains). It is prepared with ground plantain mixed with butter and is usually eaten with salami, fried cheese, eggs (fried eggs or scrambled eggs). This dish is usually accompanied by cafe con leche, hot chocolate, or juice. Another main breakfast dish is the sandwich, prepared with cheese, ham, salami, or scrambled eggs. This is often accompanied with coffee, hot chocolate or juice. To make this particular sandwich the Dominican people use a bread called pan de agua (water bread—a simple bread made with water, flour, yeast, and salt). Other kinds of bread are also used to make this simple meal.

Mexico

In the past, when Mexico's population was predominantly rural and agricultural, breakfast tradition included a light desayuno of hot beverages and breads at dawn and a heavier almuerzo mid-morning, with egg dishes such as huevos rancheros,chilaquiles, meats, beans, tortillas, pastries, and fruits. Commercial cereals are widely spread now, and consumed in the belief of nutrition factors, regarding of it being a product of marketing. Today, almuerzo generally means "lunch," and the Mexican breakfast may be the lighter or heavier version, depending on the person or occasion. Menudo, a tripe stew considered a folk remedy for a hangover, has become a breakfast dish as well as one eaten at other meals.

As in other countries, breakfast in Mexico differs according to the region. In the north it is usual to eat salchicha con huevo (scrambled eggs with hot dog) or machaca con huevo (scrambled eggs with beef jerky, in some places also called machacado), these with wheat tortillas. In the central and southern regions of the country corn tortillas are used. Most breakfast dishes in the state of Veracruz are called antojitos (this word can be used for other meals, which consist of pastries made with corn flour) and are very fatty. The most common ones are picadas (or pellizcadas, a tortilla with a sauce, onion and fresh cheese topping) and "empanadas" (tortillas filled with an ingredient like cheese, chicken or huitlacoche), in the northwest birria (beef or goat stew) and barbacoa (steamed beef or lamb) are also very popular.

Guatemala

In Guatemala they eat scrambled eggs with frijoles (beans) and tortillas with some chesse, fried banana and somethimes chirmol (tomato sauce with condiments).

Middle East

Mashriq

In the "Mashriq", breakfast varies greatly according to taste, but a typical breakfast consists of tea or instant coffee, juice, a morning salad (cucumbers, tomatoes, onions, mint and olive oil), pita bread dipped in rich labneh, a type of yogurt, or in olive oil and za'atar. Hummus, Ful medames and Falafel are more common on the weekends. Other breakfast items include a variety of olives, cheeses, especially Goat Cheese, variety of vegetables, cereals, jams and pastries.

In most Arab areas, the most popular breakfast by far is pita bread dipped in rich labneh, a type of yogurt, or in olive oil and za'atar (a common Middle-Eastern spice mix). Other popular breakfast foods in the Mashriq include boiled eggs, olives, cheese and fava beans.

Iran

In Iran, varieties of Iranian flatbreads (naan), Iranian feta cheese (panir-e irani) or Persian feta cheese, butter (kareh), a variety of traditional marmalades (morabba) or jams, honey (angebin or asal), cream (sar sheer (سرشیر)) and hot tea are essential breakfast foods. Other foods, such as heavy cream, walnuts, hard and soft boiled eggs, and omelettes are also popular for breakfast. Traditionally, a choice of butter and cheese, butter and marmalade, heavy cream and honey, butter and honey, or cheese and walnuts are rubbed on fresh bread and folded into bite-sized sandwiches and are to be consumed with hot tea. The tea is preferably sweetened with sugar. Another breakfast food, which is usually consumed between the hours of three to five in the morning, in winter, is called halim. Halim is a combination of wheat, cinnamon, butter and sugar cooked with either shredded turkey/chicken or shredded lamb in huge pots. It is served hot and cold, but preferably hot. Almost everywhere in the country, especially in colder regions, a lamb head stew (kale pache) is consumed, usually on the early hours of weekend (Friday mornings).

Lebanon

In Lebanon, there are several types of breakfast, including include labneh, mankoucheh, lahm bi ajin, kichek, and knefeh.

Egypt

In Egypt the traditional breakfast is ful medames: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic.

Israel

An Israeli breakfast typically consists of coffee, orange juice, fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs of your choice, and some small cookies or slices of cake. For an even fuller breakfast it might include hard-boiled eggs, cottage cheese, quark cheese, and Israeli salad. Another type of breakfast would be fried dough, malawach served with sweet fruits or something spicier. Hotels with continental breakfasts, in addition to the aforementioned items, will usually serve many different kinds of fish and yogurts, as well as a dish of egg and spicy tomatoes known as shakshuka.

United States and Canada

Traditional

Traditional breakfasts in the United States and Canada derive from the full English breakfast and other European breakfast traditions[citation needed] and feature predominantly sweet or mild-flavored foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain, porridges, egg sausage or small link sausages, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, bagels, French toast, English muffins, pastries (such as croissants, doughnuts, and muffins), and fresh or stewed fruits of various types (stone, citrus, etc.). Steak may be served with eggs on the traditional menu. Cold cereal has become nearly ubiquitous in recent decades, and yogurt is widely popular. Coffee, tea, milk and fruit juices are standard breakfast beverages.

Grits are usually part of a Southern breakfast in the United States

Many regions of the U.S.A. have local breakfast specialties that are less popular nationally. In the South, homemade biscuits served with country-style gravy (also called sawmill gravy), country ham and red eye gravy and grits are one traditional breakfast menu; the Southwest has huevos rancheros and spicy breakfast burritos; scrapple is a favorite in the Mid-Atlantic states; Salmon bagels are popular in the Northwest and pork roll is rarely available outside New Jersey and Philadelphia; and New Englanders still occasionally indulge in fried salt-pork, and pie. Fried eggs with bacon or sausage and American cheese on a seeded kaiser roll is a popular breakfast sandwich in parts of New York. Many Soul food breakfast menus across the country include fried chicken wings, catfish, pork chops and salmon croquettes [2]. Specialty items also vary in popularity regionally, such as linguiça sausage and Spam in Hawaii, crab cakes in southern New England and the Mid-Atlantic regions, andouille sausage, chicory coffee, Chisesi ham and beignets in Louisiana, chorizo in the Southwest, lox and smoked salmon in the Northwest, goetta in Greater Cincinnati.

American breakfast customs derive from those of rural England in the 18th century, and some divergences probably reflect changes in the latter since that time. For example, modern English hot breakfasts not uncommonly include lightly fried tomato slices or a sauteed whole mushroom, but neither are found in the U.S. Breakfast kippers are also unknown in the U.S. On the other hand, the steak-and-eggs breakfast is rare in England and probably a recent American import. While crumpets are eaten in the U.S. they are called "English muffins", and are therefore most likely a later import from British practice.

Some regions of Canada especially Quebec, New Brunswick and Parts of Eastern Ontario will commonly include maple syrup with crêpes, French toast, pancakes, or waffles.

Hotels now often serve breakfast buffets for a fixed price, or offer sweet rolls, cereal, and coffee as a free "continental" breakfast. Traditionally, hotel breakfasts were made to order at a restaurant or by rooms service. Omelettes made to order are also an option.

Contemporary

Scrambled eggs and pre-made pastries

Today, most Americans and Canadians eat a reduced breakfast most days, but may still enjoy a traditional hearty breakfast on weekends, holidays, and vacations. Having only coffee or skipping breakfast entirely is also common. Eating out for breakfast or brunch is common on weekends and holidays.

Eggs are strongly associated with breakfast, to the extent that many Americans and Canadians consider egg dishes out of place later in the day.

Waffles with fruit and sausage patties are a contemporary hearty breakfast, and would likely be enjoyed on a weekend or special occasion.

A typical contemporary combination of food for a hearty breakfast consists of eggs (fried or scrambled), one type of meat, and one or two starchy dishes; commonly hash browns and toast. A more basic breakfast combination would be a starchy food (such as toast, pastry, breakfast cereal, oatmeal, pancakes, or waffles) either alone or served with fruit and yogurt. This second option, similar to the Continental breakfasts served in Europe, is especially common in institutional situations where serving hot food is difficult, expensive, or impractical.

Restaurants that serve breakfast typically base their menus around egg dishes and pork meats such as sausage, ham and bacon. Pancakes and waffles are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelette, sausage or bacon, hash browns, sausage gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.

A typical breakfast for those that eat ordinary breakfast as a home meal is instant oatmeal or a cold breakfast cereal with milk. Leftovers from the previous day's meals may also be eaten, such as cold pizza and hot pockets.

A worker's breakfast often consists only of coffee and prepared food purchased on the way to work or brought from home, eaten during the morning commute or at the workplace just before clocking in. Food items that fit this eat-on-the-go strategy include various sweet breakfast breads and pastries, bagels (often with cream cheese), sweetened flavored yogurt cups, smoothies and milkshakes, fresh fruit, granola or "energy" bars, toaster pastries, and fast food. Many fast food restaurants sell breakfast versions of their typical offerings that include eggs and are usually sweeter and less spicy. Examples of such breakfasts-to-go are: egg-filled sandwiches on croissants, biscuits or muffins, and breakfast burritos filled with eggs, cheese and sometimes sausage.

Breakfasts influenced by recent dietary advice are gaining in popularity in some parts of the country such as California, featuring yogurt, whole-grain cereal, fresh fruit or egg-white omelets.

Coffee is the most common breakfast beverage. In the United States, 65% of coffee drunk during the day is with breakfast.[6] Also common are tea, milk, hot chocolate, orange juice, and other fruit juices (grapefruit, tomato, etc). Occasionally, caffeinated carbonated beverages may be substituted for the more traditional coffee or tea. Espresso drinks such as cappuccino and latte have become increasingly popular since the 1990s. In Washington State and British Columbia, the cappuccino and latte are the default way of buying coffee for breakfast.

The modern options typical of the U.S.A. and Canada are representative of Western-style breakfasts that have become common worldwide, especially in industrialized nations.

Breakfast is thought as the foods typically eaten during morning hours, that are distinct from other foods even if eaten outside of the morning. In this sense, some serve breakfast for dinner. There are several fast food and casual dining chains in North America, such as IHOP and Denny's, that specialize in hearty breakfast-style foods, such as pancakes and country breakfasts, and offer them all day. Like greasy spoons in the UK, American coffeeshops and diners typically serve breakfast foods all day.

Drinks

As the preceding regional descriptions show, beverage choices at breakfast are fairly uniform worldwide, comprising

Cultures around the world commonly shun or restrict alcoholic beverages at breakfast. (Alcohol is a depressant and a psychoactive drug, and so its effects might not be desired during working hours.) Notable exceptions would be the Mimosa cocktail: champagne and orange juice (known as Buck's Fizz in the UK); Bloody Mary cocktail: vodka and spiced tomato juice; and Liqueur coffee: a coffee brew with a 25 ml (1 imp fl oz; 1 US fl oz) shot of liqueur, which generally has a lower alcohol content than spirits (around 15 to 30%). Still, a Mimosa is normally served at brunch, and rarely consumed before 10 am. Another notable exception is the Champagne breakfast, a full western breakfast accompanied by sparkling white wine; usually saved for special occasions.

History

Breakfast has commonly been practiced worldwide and is a concept easily transferred between cultures, but there have been many regional interpretations over the years. In Medieval Europe, for instance, the basic format of meals differed from what is currently 'standard', in that only two meals were to be had; a heavy dinner at noon and a light supper, largely due to the influence of the Church.

However, exceptions existed, most notably for children and the infirm. They were allowed a small breakfast meal, and many labourers, farmers, and other physical workers also took the meal despite criticism and social pressure on them not to, and by the 15th century even the nobility had begun to ignore the rules and mores of polite society and took breakfast.[7]

The earliest[citation needed] appearance in print of the idea that "breakfast is the most important meal of the day" occurs in the novella Metamorphosis, published in 1915 by Franz Kafka, which includes the line, "for Gregor's father, breakfast was the most important meal of the day".

Restaurants

Some restaurants devote themselves to breakfast or have special breakfast menus. The field is dominated on one hand by greasy spoons, diners, cafés, cafeterias, and fast food places, and by hotels. However, some breakfast places resemble standard restaurants in procedure, selection, and price.

Special occasions

The serving of a pancake breakfast is traditional on Pancake Day (Shrove Tuesday), and some celebrate a festive breakfast on Christmas morning.[citation needed]

See also

Wikimedia Commons has media related to: Breakfast

References

  1. ^ "Why is breakfast the most important meal of the day?". Mayo Clinic. http://www.mayoclinic.com/health/food-and-nutrition/AN01119. Retrieved 2009-06-03.
  2. ^ "Breakfast is 'most important meal'". BBC. 7 March 2003. http://news.bbc.co.uk/2/hi/health/2824987.stm. Retrieved 2009-06-03.
  3. ^ http://wanderingchopsticks.blogspot.com/2008/02/banh-mi-hot-ga-op-la-vietnamese-french.html
  4. ^ "Danish Food Culture: Breakfast". Denmark.dk. http://www.denmark.dk/en/menu/About-Denmark/The-Danes/Traditions-Food/Danish-Food-Culture/Breakfast/. Retrieved 2009-02-28.
  5. ^ Grupo 2: - Span201.002 - Patterson
  6. ^ "Specialty Coffee Statistics." E-Imports business web site. Retrieved 2007-09-07. [1].
  7. ^ Food in Medieval Times, M. Adamson, Greenwood 2004

Further reading

Rampersaud G.C., Pereira M.A., Girard B.L., Adams J. and Metzl J.D.; Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents. J. Am. Diet. Assoc., May; 105(5):743-60, 2005. Abstract in PubMed

External links

Look up breakfast in Wiktionary, the free dictionary.
Wikibooks Cookbook has a recipe/module on Breakfast
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See also

Kitchen · Meal (Breakfast · Lunch · Dinner) · Wikibooks:Cookbook

Categories: Breakfasts | Meals | Gastronomy

 

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thanks to The Luckiest Dang Gal on the Face of the Planet for getting us home and getting me to bed I think The rewards of our relationship really keep coming in for her 15 Breakfast oh my god just look at that i went grocery shopping last Thursday which gave me the best excuse I could ask for to have breakfast food for dinner Friday lunch Saturday and dinner again

Yahoo Images Search: Breakfast,
Tue Jul 27 15:40:01 2010
'Breakfast' Blogs
Recipe: Zucchini and Olive Breakfast Cake, French-Style ...
thekitchn.com
Recipe: Zucchini and Olive Breakfast Cake, French-Style ...

Faith Durand

Wed, 21 Jul 2010 13:00:00 GM

If you're looking for a quick, make-ahead . breakfast. , try this. The bread keeps very well; my husband and I have been nibbling on this for . breakfast. for several days straight, and it still tastes fresh and moist. The extra eggs and olive ...

Google Blogs Search: Breakfast,
Thu Jul 22 16:38:33 2010
'Breakfast' Answers
What is the best energy boosting breakfast?
Q. I often have to get up very early and I am never hungry but I don't want to skip breakfast. Do you have any suggestions of things to eat for breakfast that are healthy but give you a kick start of energy?
Asked by ms_ccuk - Sun Jul 1 10:58:35 2007 - - 17 Answers - 19 Comments

A. You should have complex carbs, protein and a little fat to keep you going. Since you're not hungry, try to take something "to go" with you. Organic peanut butter on wholegrain bread and a piece of fruit or juice. Or yogurt with dried fruit and chopped nuts. Both should keep you full and on the go until lunch. Of course, coffee or tea is always a little boost as well. Breakfast helps jump start your metabolism and keeps you fueled so you don't have a mid morning slump.
Answered by justme - Sun Jul 1 11:08:23 2007

Yahoo Answers Search: Breakfast,
Sat Jul 24 17:41:05 2010
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