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.
Known locally as Jajecznica, consists of scrambled eggs covered with slices of kielbasa and joined by two potato pancakes.
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.
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.
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.
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 Ghana.
The full Turkish treatment usually consists of a few varieties of cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.