Rising With the Sun

Europe

The UK

Kedgeree was created during the 19th century, British Raj. The dish is prepared with hard-boiled eggs, smoky fish, and rice seasoned with a blend of warm curry spices among them fenugreek and coriander. Kedregree has become a popular breakfast food in England and in Scotland, it's made with smoked haddock.

Crumpets are small, round cakes or bread usually a part of teatime and can be eaten at breakfast. These are cooked on a griddle. They are a combination of flour, milk or water, yeast, sugar, salt, and baking powder. They are soft, spongy, and have a chewy texture.

France

Pain aux raisins or escargot (lit. snail) is a spiral-shaped pastry that is made with leavened buttery dough or sweetened bread dough, raisins, and creme patisserie. When filled it is baked until the edges are golden. The sweet bread is traditionally served for breakfast and at other times of the day accompanied by cafe latte or black coffee.

Chouquettes are puff pastries that are studded with secre perle or pearl sugar; coarse sugar crystals. These are Viennese-style baked goods found in bakery shops. They are traditionally eaten for breakfast but can be eaten as an afternoon snack known as le gouter.

Czech Republic

Houska is a popular small bread roll. It is prepared with plain wheat flour, water, yeast, salt, and occasionally eggs. It is braided before baking and shaped into a circular form that looks like a knot. The top is sprinkled with coarse sea salt and either caraway or poppy seeds. The exterior is crunchy and the center light and soft. These can be bought in bakeries and supermarkets. They are eaten for breakfast with a variety of sweet and savory spreads, butter, or marmalade.

Poland

Racuchy is a mix between classic American pancakes and thin crepes. Traditionally these are made with apples but there are also plain varieties. Racuchy are prepared with eggs, milk or buttermilk, sugar, and yeast or baking powder. If used apples are diced or thinly sliced and added last. These range from thick to thin and are pan-fried giving them a crunchy exterior and a soft, elastic center.

Romania

Buiz is a traditional dish made with cooked polenta shaped into balls and filled with creamy stuffing. The stuffing is usually a combination of butter and soft sheep cheese called brânză de burduf. To the filling are added chunks of bacon or ham. When grilled the cheese melts.

Macedonia

Zelnik is a traditional North Macedonian pie that is filled with many different ingredients like cheese, spinach, eggs, meat, leeks, or cabbage. Zelnik is brushed with butter or oil before baking and come out golden brown, They are best served warm with a glass of yogurt.

Russia

Oladyi are small Russian pancakes made with kefir, a fermented milk product with a slightly sour taste. Other pancake ingredients are four, sugar, salt, and eggs. The small round pancakes are pan-fried until golden. They have crunchy edges and are chewy.

Turkey

Boyoz are pastries that were introduced to Turkey by Sephardic Jewish immigrants from Spain in the late 15th century. The pastry is made with flour, sunflower oil, and tahini. It is usually filled with ingredients like cheese, meat, olives, artichokes, or spinach. It is served at breakfast accompanied by hard-boiled eggs sprinkled with black pepper and a glass of Turkish tea.

Kuymak is a dish that is a mix of coarsely-ground cornmeal and aged local cheeses like trabzon or kashar. The grated cheese is mixed into hot cornmeal until it becomes stringy and the dish is enriched with butter or kaymak, Turkish clotted cream. It is typically enjoyed for breakfast, served warm and freshly prepared.

Bulgaria

Mish-mash is a dish prepared with eggs and summer vegetables like tomatoes and peppers. Other ingredients include sauteed onions, Bulgarian white cheese, salt, and pepper. In the winter it is prepared with frozen roasted peppers. Mish-mash is served with crispy slices of bread or toast and enjoyed for breakfast, lunch, or dinner.

Greece

Greek omeletta is similar to a frittata. The dish is prepared with fried potatoes, eggs, and vegetables like bell peppers. The omelette is baked on both sides. It can be served with sausages, lemon wedges, and salad.

Italy

Granita al limone is made with lemon juice, water, and sugar with lemon zest as flavoring, The combination is frozen and then stirred with a fork to give it a granular texture. It is often accompanied by a Sicilian brioche and eaten as a sweet breakfast or refreshing dessert.

Malta

Pastizz is the national snack of Malta. It is a flaky pastry filled with such ingredients as peas, ricotta, anchovies, corned beef, or apples. The thin dough is stretched and rolled with layers of fat in between to give it a flaky texture. Then it is filled with different ingredients shaped into diamonds or semicircles and baked golden brown.

Spain

Bocadillo de queso is a sandwich made with Spanish bread and slices of cheese. The bread is usually a Spanish-style baguette called barra de pan. The cheese used can be Manchego cheese, queso fresco (fresh cheese), queso de cabra (goat cheese), Edam cheese, and blue cheese.

Pa amb tomaquet is a classic Catalan creation. It consists of toasted bread slices sprinkled with salt, rubbed with tomatoes, and drizzled with olive oil. The first recipe for this dates back to 1884. It is recommended to make this with rustic sourdough bread or pa de pages and vine tomatoes for full flavor. It is served for breakfast or before a big meal.

Portugal

Bolo de arroz is a light and airy rice cake with a mild sweetness and refreshing lemon flavor. It is a combination of rice and wheat flour, butter, milk, and eggs. Sugar is sprinkled on before baking to give it a golden, caramelized crust. It can be enjoyed as a sweet breakfast or a light afternoon snack.

Asia

China

Big pao is a variety of baozi, the famous Chinese steamed buns. The pastry is made with yeasted dough, that develops a tender and springy texture when steamed. The filling is usually a combination of minced meat, mainly pork or chicken, shitake mushrooms, and green onion is a fragrant sauce consisting of soy sauce, oyster sauce, and sesame oil.

Zhaliang are traditional deep-fried crullers wrapped in silky and translucent rice sheets. They are commonly served for breakfast but can be part of traditional Cantonese dim sum meals. They're served cut into bite-sized pieces and garnished with sesame seeds and sliced scallions.

Oyster omelette originated in the city of Chaozhou and the region of Fujian in China. It is the signature dish of the Hokkein people. The dish is made with small oysters and a mix of potato starch and egg batter. A dash of spicy chilli sauce mixed with lime juice is sometimes added depending on the region.

India

Chole bhature is a combination of two dishes - chole which is a spicy chickpea curry and bhature which is a fried bread made with maida flour. It is usually accompanied by onions, pickles, mint chutney, and chilled lassi. It can be found on street carts in North India. It is particularly popular in the morning when bhature are filled with cottage cheese or potatoes.

Misal pav is a traditional dish from Maharashtra. It is a dish with two main components - misal which is a curry made with sprouted moth beans and topped with chives, onions, chilis, and potatoes and pave which are bread rolls used to soak up the curry. It can be eaten for breakfast, as a snack, or a main meal.

Pakistan

Nihari is a popular meat dish that originated in Old Delhi. The dish is prepared with slowly cooked meat like beef shanks, mutton, or chicken. The meat is cooked with stock and spices like cloves, cumin, garam masala, and cardamon in big vessels sealed with dough. It takes from six to eight hours to cook and is traditionally eaten for breakfast. The name of the dish is derived from the Arabic word nahar which means morning.

Lebanon

Fatteh is a Levantine specialty prepared with pieces of fresh, toasted, or stale flatbread and many other ingredients. The two main varieties are Levantine topped with yogurt, chickpeas, olive oil, and cumin and Egyptian. Fatteh can also be topped with chicken, lamb, or pine nuts and is usually eaten for breakfast or in the evening as the main meal.

Thailand

Khao tom is a rice soup that is made with rice and a broth with herbs and vegetables. The rice is cooked and added to the broth that contains shallots, lemongrass, galangal or ginger, and garlic. It is cooked until thick. The rice soup is eaten hot laced with fish sauce, soy sauce, and lime juice and accompanied by small pork balls, shredded chicken, shrimp, fish, or eggs.

Malaysia

Nasi kandar is a classic dish with steamed rice and a variety of curries, sides, and condiments, The rice is seasoned and the curries can include a combination of meat, seafood, or vegetables. It is traditionally enjoyed as a warm breakfast.

South Korea

Gyeran mari is a rolled omelette prepared with lightly beaten eggs and filled with finely sliced or diced scallions, carrots, peppers, mushrooms, zucchini, cheese, ham, bacon, or nori seaweed. It is usually served sliced and is a popular breakfast dish.

The Phillippines

Arroz caldo is the Filipino variety of congee, a thick rice porridge. The dish includes chicken and is cooked in ginger-infused broth. It is enjoyed for breakfast or as a midday meal.

Southeast Asia

Banh cuon is a popular Vietnamese street food consisting of steamed rice rolls stuffed with pork or mushrooms or both. The dish is served with fried shallot dip, sweet and sour fish sauce, and a variety of fresh herbs and lime-based sauce. It is eaten for breakfast in Vietnam.

Bubur ayam is the Indonesian version of chicken congee. Thick rice porridge is topped with shredded chicken and savory condiments. It is a breakfast staple. Chicken is boiled and the same broth is used to cook the rice until it thickens.

North America

Texas

Breakfast Tacos make a traditional breakfast in the Lone Star state. Ingredients like processed yellow cheese, pork, and scrambled eggs are used. The ingredients are cooked and then rolled into a soft taco or spooned into a hard shell taco.

Southern US

A popular breakfast dish not only in the southern state but all across the US is biscuits and gravy. It is prepared with tender dough biscuits that are covered by a thick gravy made from the drippings of pork sausages, flour, and milk.

Mexico

Enfrijolada is a dish that is prepared with fresh corn tortillas smothered with beans in their liquid. The choice of fillings are shredded cheese, chicken and various vegetables. It is usually eaten for breakfast.

Cental America

Honduras

Baleada is a dish that is prepared with a thick wheat flour tortilla filled with mashed fried beans and other ingredients like cheese, eggs, avocados, hot sauce and Honduran-style sour cream known as mantequilla.

South America

Bolivia

Saltenas is the national dish of Bolivia. The dish consists of crescent-shaped pockets of dough that are filled with meat beef or chicken and baked. It is commonly served for breakfast or eaten as a midday snack.

Columbia

Calentado is a traditional Columbian breakfast that is prepared with leftovers from the night before and reheated. This hearty breakfast includes rice, beans, plantains, steak, fried eggs, and arepas.