Sausages, bacon, eggs, grilled tomato, mushrooms, bread, black pudding
and baked beans. Knocked back with a cup of tea.
Usually consists of sweetened coffee with milk with a pinch of salt
thrown in. The unique Cuban bread is toasted and buttered and cut into
lengths to dunk in the coffee.
Usually consists of different breads with some chutney, jam, cheese or butter.
They have a really delicious crumpet-style bread which they make in huge
slabs for you to tear a bit off, and a semolina pancake bread called Baghir.
Delicious and simple, stuffed croissants and plenty of coffee served in the
Only one crucial ingredient here, Vegemite. Traveling Aussies are often found
with a sneaky pot of the sticky, salty brown stuff in their backpack. Just don’t
get in the Vegemite vs Marmite war – everybody knows Marmite is better, but
let them have their fun.
A selection of meats, cheeses and bread is the normal breakfast fare.
‘Cappuccino e cornetto’ aka a cappuccino and croissant.
Wursts, local cheeses and freshly baked bread, all washed back with a
Home made thick pancakes with bacon, syrup and blueberries.
Le croissant, plain or with crushed almonds, butter, chocolate or cream.,
and coffee of course.
Usually consists of “mate” (an infusion drink made with leaves of
“yerba”) or dulce de leche with “facturas,”a croissant-like typical pastry.
Perogies are boiled, baked or fried dumplings made from unleavened dough
and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese,
or fruit. Then you’ve got some sausages and toast to mop it all up.
The delightful plate above consists of beef tips, chilequiles and other
assorted goodies eaten in Manzanillo. Nachos, cheese and beans always
feature heavily and a delicious, spicy breakfast is the norm.
Usually consists of some meaty treat dropped in a semolina/porridge mixture. What
you see above is pork porridge. It features Chinese doughnuts, beansprouts, pork
intestine stuffed with peppery pork mince, sliced pork heart, stomach slivers and
blood pudding. A bit more interesting than toast and jam anyway.
Saltenas are a bit like empanadas crossed with Cornish pasties. They’re
the traditional option for a Bolivian breakfast and usually filled with meat
and vegetables, and slightly sweetened with sugar.
The breakfast of choice here is Foul Madamas. It’s made from fava beans,
chickpeas, garlic and lemon. Above you’ll see the dish topped with olive oil,
cayenne, tahini sauce, a hard boiled egg, and some diced green veggies.
What do you mean you’ve never had tofu for breakfast? It’s a popular
choice in Japan, along with fish and rice. Soak it in soya sauce and you’ve
got yourself one delicious, and semi-healthy breakfast.
A lot like lunch and dinner in China. Expect noodles, rice, sticky coated
chicken and fried veggies
Generally consists of boiled mutton with lots of fat and flour and maybe
some dairy products or rice. In western Mongolia they add variety to
their diets with horsemeat
In Pakistan you’ll get Aloo Paratha for your breakfast. It’ s an Indian unleavened
flatbread made by pan frying, wholewheat dough on a tava. The dough contains ghee
and the bread is usually stuffed with vegetables. It’s best eaten with butter, chutney
or some other spicy sauce. It’s not uncommon to roll it up and dip it in your tea.
Curd cheese on a wheat bloomer – known locally as ‘cheese on toast’.
The creamy topping can be supplemented with ricotta or fromage fraiche
instead, if you prefer.
Empenadas are the order of the day. Fill the little pastries with fresh
cheese, minced meat or any combination of veggies and beans.
Portuguese Sausage, Chasu, Green Onions and Eggs Over a Bed of Rice
with Teriyaki Sauce.
Pan a la Catalana, or Pan con Tomate, simple but really delicious. Just rub
some bread with fresh garlic and plenty of ripe tomato, then drizzle with
olive oil and salt. Top with extra cheese, ham or sausage.
A hearty and hot breakfast to fight off the dark, icy mornings is what’s
needed here. Hafragrautur, or oatmeal, is served with a sprinkle of
brown sugar with a few raisins or nuts on top, yum.
The most popular breakfast item in this African country is waakye. It’s
basically rice cooked in beans and is found at all the street stalls in
To be a Bahamian breakfast it must contain grits. Grits are dried ground hominy, or
corn, for anyone not in the loop. You mix it with boiling water and the grits becomes
a porridge. Its popularity came from slavery times when it’s all the slaves had to eat.
Nowadays it is often topped with prawns or other meats to spice it up a bit.
Mangoes are popular fare to keep you regular. As for keeping your energy up rice is
the top choice, or the little sausages, known as longganisa. When fried with salt and
garlic cloves it’s known as sinangag. The sinangag is then combined with eggs, meats
and beans and bob’s your uncle, fanny’s your aunt, Nigel's your dentis
Ceviche is popular whatever time of day, breakfast, lunch or dinner. It’s a
seafood dish made from fresh raw fish marinated in citrus juices such as
lemon or lime and spiced with chilli peppers.
The choice varies depending on the are and upbringing you’re from. Labneh,
hummous and falafel are all popular choices and are usually served alongside
olive oil, lamb sausage, jam and butter, turkey or beef mortadella.
Rosemary roasted potatoes, Indian tofu scramble, lentils, veggie sausage and
banana pepper toast. Breakfast cuisine in India varies hugely depending on the
region but if you think of your Indian breakfast somewhere along these lines.
The full Turkish treatment usually consists of a few varieties of cheese,
butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.
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Kaynak : http://imgur.com/