The document discusses different types of traditional breakfasts from various countries and regions. It describes: - The typical full English breakfast, which is high in calories and includes eggs, bacon, sausages, tomatoes, mushrooms, beans and toast. - The Scottish breakfast, called the "Full Scottish Breakfast", which is more elaborate and includes items like sausages, bacon, fried eggs, beans and mushrooms. Popular recipes include porridge and black pudding. - Common American breakfast foods like cereal, toast, donuts, and on weekends - eggs, bacon, and pancakes served with syrup, butter, fruit or nuts. - The traditional large Irish breakfast comprising of meats, eggs, vegetables

2.  The English breakfast is certainly a meal high in calories .
Given that English people have dinner in the late afternoon ,
they usually choose a very rich breakfast that may allow them
either to skip lunch or to have a light one .
 Luch includes different dishes , and the cerimonial lunch
foresees to put on the table a plate at a time. In many hotels
you can find the “ buffet” where they offer typical English
dishes. The most popular dishes of a typical English breakfast
are: the well-known eggs cooked in different ways (
scrambled, poached or sunny- side up ), the unmissable
bacon, sausages, tomatoes, mushrooms, beans and buttered
toast. Breakfast strictly begins with an orange juice and ends
with the famous English tea served with milk and jam.
Among the various courses we can also find oatmeal or
cornflakes with milk , smoked arangue and spicy kidneys.

4.  Shottish Breakfast is very different from Italian Breakfast.
 It is defined the “Full Schottish Breakfast” because it is more
complete and elaborate thanany other breakfast.
 On the tables of Schottish hotels for example there aren’t the
typical mouffin or croissants but other dishes such as:
sausages, streaky bacon, salmon fried eggs, beans and
mushroom.
 They also eat fresh fruits, yogur with cereals, tea and coffee.(1)
 The most important recipes are porridge and black pudding.

 Porridge recipe:
 Scottish porridge is healthy, tasty and very easy to make.
 Bring water to the boil and than spinkle oats on top;
 Stir with a wooden spoon and than let oats simmer for 20
minutes;
 Add fruits, cinnamon or chocolate on top and your porridge is
rady.


5.  Black pudding:
 black pudding is a type of blood sausages made from
pork fat and oatmeal.
 Cut the sausages and remove the skin;
 Fry the slices in butter or in oil until the edges are
slightly criped and browned.
 (1)

7.  On work or school days, one of the most common American
breakfasts is simply cereal with milk. It's more common for
children but still popular for adults. It is usually, but not always
sweetened.
 Toast with jelly, butter, or both is also a common quick breakfast
at home.(1)
 Other pastries such as donuts, croissants, and occasionally
danish people are also eaten as quick breakfasts.(2)
 On weekends, when there's more time to cook or go out to a
meal in an actual restaurant, eggs, bacon, and sausage are all
common, in different styles. (3)
 The quintessential American breakfast is bacon and eggs, usually
served with toasted bread.
 Another common weekend treat is pancakes. They are generally
served plain with butter and maple syrup, but they can also be
served with fruit and whipped cream, or nuts. Pancakes are also
served with sausage or bacon, and less frequently with eggs.
 The most common American breakfast drinks are coffee, milk,
and orange juice.

8.  (1) (2
 (3)

10. 
 There is an old motto that says “Eat breakfast like a King, lunch like a
prince and dine like a pauper” meaning it is wise to start the day with a
large cooked breakfast. Such a motto could very much be applied to the
traditional full Irish Breakfast.
A large cooked breakfast of meat (bacon, sausages and black and white
puddings), eggs, vegetables and potato all fried in creamery butter, it is
served with a generous helping of homemade Irish soda or brown
bread for soakage and washed down with a strong cup of breakfast tea
such as Barry or Lyons tea (depending where you are) and a glass of
orange juice.
It is a meal that was traditionally concocted to prepare one for a full
days heavy duty work on the farm on a cold winter morning and was
comprised of the best local and homemade farm produce all cooked in
butter in a frying pan.
While today it is not possible to be eaten on most work mornings, the
traditional full Irish serves as a staple treat for most households to
indulge in on a lazy Sunday morning whilst reading the Sunday papers.
And it is not just confined to mornings, it is a meal that can be eaten at
any hour of the day depending on your liking.

11.  While opinion may be divided on what constitutes an
Irish breakfast from household to household the main
ingredients remain the same, with the very best of Irish
local ingredients comprising of meats such as good loin
bacon or rashers, best of local sausages, black and white
puddings (which are a type of sausage made up of pork
meat, oats and spices and pork blood (in the black
pudding)) eggs, mushrooms, tomatoes and cold cooked
potato or potato bread (optional) all being used. These
ingredients are then fried in a little knob of Irish butter
in a frying pan and served with a helping of homemade
bread, butter and jam at the side and finished off with a
cup of tea or orange juice.

12.  Roasted Potato Chips
 This method produces the most French-fry-like oven potatoes I know
of. The interior is airy and soft, and the exterior is crisp and
golden. Only use waxy potatoes, such as Yukon Gold or red potatoes;
baking potatoes will not produce the desired result.
 Yellow or red potato, cut crossways into 1/2 inch slices
Olive oil
Salt
Black pepper
 1. Preheat the oven to 425º F.
 2. Bring a pot of water to a boil. Add the potato slices, and boil for 7 to
8 minutes. Drain carefully. The potatoes will be slightly soft, but not
fully cooked.
 3. Gently toss the potatoes with enough olive oil to coat. Sprinkle
liberally with salt and pepper. Spread in a single layer on a baking
sheet, and transfer to the oven.
 4. Roast for about 10 minutes, then flip each potato slice over. Roast
for an additional 8 to 12 minutes, or until golden brown. Remove and
let cool slightly until ready to serve.