Breakfast is the first meal of the day, most commonly eaten in the morning before doing the day's work. The English word refers to breaking the previous night's fasting period. There is a strong tendency for one or more "typical" or "traditional" breakfast menus, to exist in most places, but these compositions vary from one place to another, and vary over time, making it globally very wide range of preparations and the ingredients are now related to the breakfast.
Video Breakfast
Histori
The Old English word for dinner, disner , means breaking the fast, and is the first food eaten in the daytime until its meaning changes in the mid-13th century. It was not until the fifteenth century that "breakfast" began to be used in written English to describe a morning meal, which literally meant breaking the previous night's fasting period; in Old English the term is morgenmete which means "breakfast."
Maps Breakfast
Health effects
While breakfast is commonly referred to as "the most important food of the day", some epidemiological studies suggest that a high-carb breakfast with a rapidly increased risk of metabolic syndrome. Current professional opinion largely supports eating breakfast, but some parties question the positive implications of "most important" status. The influence of breakfast on weight management is unclear.
Africa
Breakfast in Africa varies greatly from region to region.
Egypt
Most Egyptians start the day with a light breakfast. Ful medames, one of several Egyptian national dishes, are distinctive. It is seasoned with salt and cumin, garnished with vegetable oil and choice with tahini, chopped parsley, chopped tomatoes, garlic, onion, lemon juice, chili and often served with boiled eggs. It is scooped and eaten with whole wheat bran breads called Eish Masri or Eish Baladi (Arabic Egyptian: ??? [? e:?] ; Modern Standard Arabic: ? ay ) and usually accompanied by ta? amiya (Arabic Egyptian: ????? ?) which is a local variant of falafel made with fava beans, fresh pieces of artificial fries itself and a variety of fresh or pickled vegetables (called torshi). Some popular types of cheese, including gebna b ?? a or cheese Domyati, gebna r? Mi (Roman cheese) similar to Pecorino Romano or Manchego , and Istanbuli cheese (white cheese with peppers added to the spicy water that makes it spicy). Fried eggs with pastirma are also common breakfast foods in Egypt.
Morocco
For breakfast, many Moroccans eat bread, harsha (wok semolina cake), or msemen (oily pancakes) with olive oil, tea, and various types of Moroccan crepes.
Nigeria
Nigeria has more than 250 different ethnic groups, with different types of cuisine to suit. For Hausa from northern Nigeria, a typical breakfast consists of kosai (a cake made from peanuts which is then fried) or funkaso (wheat flour soaked for a day and then fried and served with sugar ). Both of these cakes can be served with porridge and sugar known as koko . For the south west Yoruba (IlÃÆ'Â © YorÃÆ'¹bÃÆ'¡) one of the most common breakfasts is ÃÆ''gÃÆ'¬ - porridge made from corn, usually served with evaporated milk. ÃÆ''gÃÆ'¬ eaten with EventjÃÆ' Â © (akara) or Moi moi . Both are made from peanut paste; akara fried in oil, and moi moi wrapped in leaves or foil then steamed. ÃÆ''gÃÆ'¬ can also be steamed with leaves to harden it and be eaten with akara or moi moi for breakfast. Tea or Malta English served as a breakfast drink. Another popular choice in southwestern Nigeria is Gari , which is eaten like cereal. Gari , known in Brazil as farofa , is made from the root cassava . For breakfast, it was soaked in water and sweetened with sugar.
Senegal
Breakfast usually consists of cafà © à © Touba, coffee flavored with plentiful sugar that is sometimes consumed with dried milk, or kinkeliba tea. Small beads and fresh fruits, including mangoes and bananas, are often part of a simple breakfast, and are accompanied by a baguette with various spreads: Chocoleca, a pea-made Nutella; butter; or refined cheese.
Somalia
Breakfast (quraac) is an important food for Somalians, who often start the day with some tea style ( shaah ). The main course is usually a pancake-like bread ( canjeero , canjeelo ). It may also be eaten with soup or soup (maraq). Lahoh is bread like pancakes from Somalia, Djibouti and Yemen. It is often eaten along with honey and ghee or jerky ( muqmad ), and washed with a cup of tea. At lunch, lahoh is sometimes consumed with soup or stew.
Tunisia
Lablabi is a common and popular breakfast soup.
Uganda
In Uganda, most tribes have different dishes but the most popular breakfast dishes are Porridge and Katogo. The slurry is made by mixing corn flour or millet flour with water and bringing the mixture to boiling. While Katogo is made from a matoke (green banana), peeled and cooked in a saucepan similar to sauce (beef, nuts, beans or green vegetables), Katogo is served with tea or juice. Both dishes are popular in all regions of Uganda.
Asia
Breakfast is varied throughout Asia. In Arab countries, breakfast is often a fast food, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and za'tar is also popular.
China
Since mainland China consists of many different provinces each with their own unique cuisine, breakfast in China can vary significantly from province to province. In general, the basic choices include sweet or salty pancakes, soup, fried or donut bread (youtiao), bread (mantou), porridge (pulp), and fried noodles or soups. These options are often accompanied by tea or sweet soy milk. However, spices for porridge and soup bases tend to vary between provinces and regions. The types of tea served and the spices used can also differ significantly between provinces.
Due to its nearly two centuries history as a British colony and close to the Canton area of ​​China, the traditional Cantonese and British Cantonese breakfasts have a somewhat similar popularity in Hong Kong, as well as the hybrid breakfast form commonly offered at Cha chaan teng. Cha Chaan Teng's breakfasts often include Hong Kong milk tea, omelette, bread, Cantonese noodles or Hong Kong-style macaroni in soup. Traditional Cantonese-style breakfasts can include dim sum, which includes a variety of different ingredients and are prepared in different shapes from carefully preserved baby prawns to sweet chestnuts. Each dish is designed to be sampled and visitors can go through a wide selection of dim sum quickly accompanied by a number of good teas. Tieguanyin is the most common accompaniment, but other teas such as pu'er and oolong are also common. Noodles and fried cakes and rice are also popular. In modern times, dim sum is generally prepared and served at Yum Cha's restaurant rather than at home due to the skills and effort involved in the preparation.
India
Overall, there are at least 25 types of Indian breakfast, each consisting of a selection of over 100 different types of food. Every state in India has specialties and different items for breakfast. So no single standard indian breakfast, with items changing with the area. However, one can broadly classify breakfast varieties in India into two types: North India and South India. The eastern and western parts of India also have unique individual breakfast items for their culture and country.
The typical south Indian breakfast consists of idli, vada or dosa plus chutney and sambar. Many variations of this dish exist like rava idli, thayir vadai (yogurt vada), sambar vada and masala dosa. Other popular South Indian breakfast menus are pongal, bisibelebath (sambar rice), upma, and poori. The state of Kerala has some special breakfast menus such as appam, parotta, puttu, idiyappam and palappam.
A typical northern Indian breakfast can be a paratha or bread served with vegetable curries, curds and pickles. There are several types of parathas available depending on the type of stuffing such as aloo (potato) paratha, paneer (cottage cheese) paratha, mooli paratha (radish paratha), etc. Other popular breakfast items in the north are poori bhaji, poha and bhuji bhindi.
Between Bengal and curry toast is a generic variant of breakfast. The menu may also include "French Toast" which is also known as "Bombay Toast", chire bhaja (fried rice with oil with salt added sufficiently), and boiled eggs.
In West India, Gujarati households can serve dhoklas, khakhra or theplas for breakfast, the most popular being the metha thepla. In Mangalore, breakfast dishes can be served. In Maharashtra, a typical breakfast ( nashta ) consists of kande pohe, upma, ukkad, and thalipeeth. Sometimes chapati bhaji or chapati rolls with tea into breakfast.
Iran
Breakfasts in Iran generally consist of various types of bread such as barbari, taftoon, sangak, lavash, white cheese, butter, jam and jam (morabba), honey, clotted cream (sar sheer), nuts and fresh/dried fruit, and black tea or coffee. Often breakfast can be as simple as butter and bread jam with tea. Iranians prefer to drink their hot black tea with sugar. Traditional cooks for breakfast include haleem (oatmeal and chicken/lamb/turkey eaten with cinnamon) or pache kale (lamb, belly and other offal), adasi (green lentil soup), fried/boiled egg/boiled egg soft, omlet (eggs cooked with ketchup).
Israel
The Israeli breakfast is a mixture of culinary influences from Eastern Europe, the agrarian Yishuv culture, North African cuisine and Levantine cuisine. It usually consists of a variety of cheeses along with sliced ​​vegetables, scrambled egg (or other types of fried eggs) and bread, served with jams like butter, jam or honey. The most common vegetables used are cucumbers, tomatoes, and red peppers; carrots, onions, and turnips can also be included. Cheese includes, at least, cottage cheese, quark or fromage blanc, and local variations of Edam ("yellow cheese"), and often Tzfatit and labneh as well. Side dishes including olive pickles and herrings can also be served. Middle Eastern Mezze such as Israeli salad, hummus, tehina and baba ghanoush, and Shakshouka and various salads can be served. Eating is most often accompanied by coffee, tea and orange juice. Israeli food can be either milk or meat, but not both. Only certain types of meat are considered halal.
Israeli hotels usually serve this type of breakfast as a buffet. The restaurant may prefer a prearranged menu of "Israeli Breakfast Menu".
Japanese
Breakfast in modern Japanese households comes in two main variations: Japanese style and Western style. Japanese breakfast is widely consumed in Japan, but often only on weekends and days does not work. Young Japanese couples may prefer Western breakfasts as they generally take less time to prepare. The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese style pickles (such as takuan or umeboshi ). Raw eggs and nori are often served; raw eggs are beaten in small bowls and poured over hot rice to make golden color tamago kake gohan , while nori (dried seaweed sheets) are used to wrap rice. Grilled fish and Japanese green tea are often served as well.
Western breakfasts in Japanese households are similar to those in the United States. Japanese children often eat corn flakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to toast with butter or jam, eggs, and sliced ​​vegetables. They often drink coffee or orange juice. Traditional Japanese inns (such as Korean
Traditionally, Korean breakfast is mainly made up of rice and soup dishes. It can include a small number of fish or beef, and some forms of broth, stew or porridge. Like all Korean food, breakfast is usually served with banchan , or a side dish consisting of kimchi , Gyeran-jjim (steamed egg) and tofu.
Myanmar
In Burma the traditional breakfast is htamin jaw , fried rice with boiled peas ( pÃÆ'¨ byouk ), and yei nway jan (green tea), especially among the poor. Glutinous rice or kao hnyin is steamed and wrapped in banana leaves often served with peas as kao hnyin baung with a sprinkled sesame sprinkled and salted with salt. Equally popular are the purple rice varieties known as nga cheik which are cooked in the same way and are called nga cheik paung . Si damin is glutinous rice cooked with turmeric and onion in peanut oil served with fried sesame and roasted salted and crispy fried onions. Frying snacks such as jaya style ( urad dal ) are often presented as complementary.
Nan bya or naan (Indian style flatbreads) again with pÃÆ'¨ byouk or just butter, served with Indian tea or coffee. This goes well with hseiksoup (goat meat soup). The fried chapati , blisters like nan bya but is crunchy, with pÃÆ'¨ byouk and the crispy fried onions are a popular alternative. Htat ta ya , lit. "a hundred layers", is a layered fried chips paratha served with pÃÆ'¨ byouk or a sprinkle of sugar. Eeja gway (Chinese-style fried bread or youtiao ) with Indian tea or coffee is another favorite. Mohinga , perhaps the most popular of all, now available as "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth boiled with green beans or grilled rice, lemon grass, sliced ​​banana stems , onions, garlic, ginger, pepper and fish pasta and served with crispy fried onions, dry chili, cilantro, fish sauce and lime juice. Add slices such as split bean ( pÃÆ'¨ jang jaw ), urad dal ( jaya birang ) or pumpkin ( bu jaw ), boiled egg and pastry fried fish ( nga hpÃÆ'¨ jaw ).
Philippines
Traditional Filipino breakfasts may include pandesal (baked bread), carafe (white cheese), champorado (brown rice porridge), sinangag (garlic fried rice), and meat - like tapa , longganisa , tocino , karne norte (Corned meat), or fish like daing na bangus (salted and salted milkfish) - or itlog na anyway (salted duck egg). Coffee is also commonly served especially kapok barako , the variety of coffee produced in the mountains of Batangas is famous for having a strong taste.
Certain portmantees in the Philippines have been used to describe the combination of popular items in the Filipino breakfast. One of them is tapsi : the command ta pa and si . Other examples include variations using the silog suffix, typically some types of meat served with si nangÃÆ'¡g and /b> (eggs). The three most viewed silos are tapsilog (have tapa as part of the meat), tocilog (have tocino as part meat), and longsilog (have a longganil as a meat section). Other silogs include hotsilog (with hot dog), bangsilog (with bangus damsel (with danggit (rabbitfish)), spamsilog (with spam), adosilog (with adobo) (with chorizo), chiksilog (with chicken), cornsilog (with corned beef), and lithilog (with lechon/). Pankaplog is a slang term that refers to a breakfast consisting of pandesal , coffee (coffee), and eggs ). A company specializing in such foods is called tapsihan or "tapsilugan".
Singapore
Traditional Singaporean breakfast contains rich bread (coconut jam with bread), half-cooked egg, and Coffee. Locals usually dip bread into eggs mixed with soy sauce and pepper.
Turkish
In Turkish cuisine, a typical breakfast consists of bread, cheese (beanz peynir , ka? Ar etc.), butter, olives, eggs, tomatoes, cucumbers, jams, honey, and kaymak. Sucuk (spicy turkey sausage), first? rma , bÃÆ'¶rek , simit , po? aÃÆ'§a and soup eaten as a morning meal in Turkey. A typical Turkish specialty for breakfast is called menemen , prepared with tomatoes, green pepper, onion, olive oil and eggs. The various soups (ÃÆ'§orba) are also very common and traditional for a Turkish breakfast; especially chicken broth, lentil soup, and national delicacy, tarhana soup (Turkish cereal foods consisting of fermented flour and vegetable yogurt and then dried, consumed as soup by mixing it with broth or water). the most famous soup. The tripe soup, the trotter soup, the lamb head soup are also traditionally very common throughout Turkey for breakfast. The Turkish word for breakfast, kahvalt? , meaning "before coffee," ( kahve , 'coffee'; alt? , 'bottom'). but since after the First World War, where the Ottoman Empire lost its coffee-producing region, tea has replaced coffee as a daily hot drink in Turkey. In the Sirkeci district of Instanbul, Pide is a popular morning dish.
Australia/Oceania
Australia
Before the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steak and fried eggs, mainly due to the availability of beef during that period. Although this is still eaten in the bushes, very few urban Australians will remember this breakfast format - but steak and egg breakfasts have survived as a customary pre-landing breakfast of the US Marine Corps, since Marines have copied them from Australian troops when both countries are campaigning together during the Pacific War.
The majority of urban dwellers in Australia eat commercially prepared cereals with pasteurized milk or yogurt and toast with preservative such as jam or vegemite for breakfast. The two most common cereals are cornflakes and a kind of biscuit made from wheat, called Weet-bix. Fruit is also common at breakfast, either on cereal or eaten separately. Though unusual, cooked breakfasts are more likely to be eaten on weekends or on special occasions either at home or at the cafe. Cooked breakfasts include sausages, bacon, steak breakfast, mushrooms, tomatoes, fries, and pancakes, similar to English and American cooked breakfasts. Breakfast habits vary more between age groups or families than between cities.
Fiji
In the Fijian villages, breakfast can be tea served with milk and sugar, and flour-based foods: tovoi or babakau (a kind of fried dough), pancakes, bread or biscuits with butter. Sometimes starches, such as cassava, taro in coconut milk, or rice, are presented instead. The rest of the fish or meat from the previous night's food can be served as well. Tea made from lemon leaves (called draunimoli ) and fruits such as pineapple, banana, papaya, plantain, and watermelon are also occasionally served. In urban households, tea and cereals are often consumed. Breakfast foods eaten by the Fijian Indians often include vegetable curries with bread and sometimes differ from those above. Fijians who live in Rotuma sometimes eat fish nuqa in tarotaro (fermented coconut yogurt), with fresh tropical fruits.
New Zealand
Breakfast in New Zealand is very similar to Australian breakfast. The range of processed breakfast cereals is extensive and children are more likely to eat more sugar. New Zealanders, especially in winter, tend to eat hot grain cereal called "porridge". Porridge is usually served with milk, sugar, fruit or yogurt. The baked slices that are baked and fed or smeared are a common alternative breakfast. Eating breakfast in the restaurant was unheard of until the 1990s; But cafes that serve breakfast until noon or all day are now commonplace. The Big Breakfast is the main item in the cafe, which is similar to a cooked English breakfast, except that it rarely includes black pudding. Other common menu items are: eggs you like, eggs benedict, beans on toast, pancakes, cereals and yogurt, and smoothies. Breakfast almost always includes coffee, tea or both, with kids drinking good milk in their cereal, in a glass or milo heat. Recent concerns have been raised about the cost of milk and some families can not afford it.
New Zealand fast food chain franchise McDonald's offers a "great breakfast kiwi" that includes two sausages, hash brown, scrambled egg, baked muffin, and a choice of small Filter coffee, hot chocolate, or tea. Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast for the lower classes of primary school children. The survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of them skipping breakfast up to three times a week.
Europe
According to Merriam-Webster, continental breakfasts typically include coffee, jam, fruit and baked goods such as bread and pastries, items chosen because they are shelf-stable, and can be served in portion sizes suitable for large groups of people.. This term originated in England in the mid-19th century, first used in 1896 Sanitarian public hygiene books, where the "continent" refers to the mainland countries of Europe, although the idea already exists for Decades when American hotels are trying to pull the changing tastes of the emerging middle class and European tourists visit America. The term refers to the type of breakfast found in places such as France and the Mediterranean, which are lighter and more refined than a typical full English breakfast, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and mushrooms grilled and tomato, and an American breakfast consisting of eggs, breakfast meats, pancakes, potatoes and toast. Continental breakfast is also more cost-effective for the company that serves them, because they need fewer staff to prepare it.
In Southeastern Europe, in countries such as Bulgaria, Bosnia, Montenegro, Macedonia and parts of Croatian breakfast usually consists of various types of pastries or sweet, with the contents of cheese, meat or jam. The most typical breakfast consisted of two pieces of burek and a glass of yogurt. Breakfast is also often made up of open sandwiches. The butter sandwich (with margarine), with toppings like prosciutto and yellow cheese.
Albanian
In Albania, breakfast often consists of scones, milk, tea, eggs, jam or cheese. Meats are not liked during breakfast and are usually replaced with seafood such as canned or tuna sardines usually served with herbs such as mustard or mayonnaise. Cereals and wheat pastries are mostly consumed by children.
Croatian
In Croatia the base is a continental breakfast with a variety of pastries with or without the contents (jam, chocolate, cheese, ham, peanuts, poppies) and fermented milk products (yogurt, sour milk, sour cream). Cold pieces of meat, such as prosciutto, ham, salami, kulen, bacon, and various cheeses, are also preferred. Fried eggs or omelet and Viennese sausage with mayonnaise, mustard or ajvar are very often consumed. On the continent sir i vrhnje (cottage cheese with sour cream and some spices) is traditional. Coffee is preferred to tea (mostly herbal teas).
Denmark
The typical breakfast in Denmark consists of sliced ​​whole wheat bread ('rugbrÃÆ'¸d') with yellow cheese, soft boiled eggs - or more rarely - ham, salami or liver ('leverpostej') or may consist of breakfast cereals such as oatmeal, corn flakes , yogurt became a popular choice. White bread or rolls ( rundstykker ) with yellow cheese and various types of jam, usually made from berries or oranges, and other toppings, accompanied by coffee, or tea. Weekends or celebration events can ask for Danish pastries ( wienerbrÃÆ'¸d ), chocolate, or bitter, like Gammel Dansk.
Finnish
Breakfast usually consists of coffee or tea with an open sandwich. Sandwiches are often smeared with butter (with margarine), with toppings like hard cheese or cold pieces. Finns usually do not have candies on their bread like jam, or chocolate. Dairy products such as yogurt or viili are also common breakfast foods, usually served in bowls with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. Wheat oatmeal or mixed oats may also be served, usually given butter.
French
In France, a typical domestic breakfast consists of a cup of coffee, often a cafà © à © lu lait, or hot chocolate, sometimes accompanied by a glass of grapefruit or orange juice. The main meal consists of sweet products such as tartines (slices of baguette or other bread spread with butter, jam or chocolate paste), sometimes dipped in hot beverages. Krioches and other pastries such as croissants, pains au chocolat (chocolatine) and pains aux raisins are also traditional, but are more of a weekend treat. Other products such as breakfast cereals, fruit compote, blanc fromage, and yogurt are becoming increasingly common as part of food. Traditional French breakfasts do not include savory products, but the hotel's buffet breakfast often includes ham, cheese and eggs.
Germany and Austria
The typical German breakfast consists of bread or rolls, butter, jam, ham, cheese, meat leaflets, chunks of cold meat, boiled eggs or soft boiled eggs and or tea. Cereals have become popular, and regional variations are very significant. Yogurt, granola and fruit (fresh or boiled) can appear, as well as eggs cooked to order (usually in smaller hotels or bed and breakfasts). Both breakfasts are traditional in some parts of Germany, especially Bavaria where it is called Brotzeit (literally "bread time").
Greek
Breakfast house in Greece includes bread with butter, honey or marmalade with coffee or milk. Breakfast of cereal was also eaten. Children also eat Nutella on bread. No breakfast at all ordinary. Various types of pastries (Tyropita, spanakopita, and bougatsa) are also eaten for breakfast, also by those who eat out, usually accompanied by Greek coffee or coffee FrappÃÆ'Â ©. Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) is also available in a special "dairy shop" (in Galactopoleia Greek - ?????????????????? ????). The milk shops were gradually phased out between the 1970s and 1990s - little was left, one in Athens and a few in small towns.
Hungarian
In Hungary people usually have a great breakfast. Hungarian breakfast is generally an open sandwich with fresh bread or different toast, butter, cheese or cheese cream, tÃÆ'ºrÃÆ'³ cheese or kÃÆ'¶rÃÆ'¶zÃÆ'¶tt (Liptauer cheese spread ), cold cuts such as ham, liver pÃÆ'Â ¢ tÃÆ'Â © (called mÃÆ'¡jkrÃÆ' Â © m or ken? mÃÆ'¡jas ), bacon, salami, cow tongue , mortadella, disznÃÆ'³sajt (cheese head), different Hungarian sausage or kolbÃÆ'¡sz. Even the eggs, (fried, stirred or boiled), French toast called bundÃÆ'¡s kenyÃÆ' Â © r and vegetables (like peppers, peppers, tomatoes, turnips, spring onions and cucumber) are part of hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, rolls or crescent-shaped bread (kifli), toast, pastries with different contents (sweet and salty too), butter, jam or honey and bread or strudel Cuisine Hungarian, or cereal like muesli and maybe fruit.
Italy
Traditional breakfasts in Italy consist only of caffÃÆ'¨ latte (hot coffee with milk) with bread or bread, butter and jam - known as prime colazione or just colazione . Fette biscottate (hard breads like cakes that are often eaten with hazelnut or butter jam and jam jam) and biscotti (cookies) are usually eaten. Hot coffee can sometimes be replaced with hot tea, depending on personal taste. Children often drink hot chocolate, regular milk, hot milk with barley coffee, or hot milk with little coffee. Cereals, yogurt, and fruit juices are also common. If breakfast is eaten in the bar, it consists of cappuccino and cornetto (foam hot milk with coffee, and cake). Not infrequently Italians eat a quick snack in the morning.
Latvian
A typical Latvian breakfast usually consists of an open sandwich with sprinkles made of vegetables, fish, eggs or cheese. Just as Finnish often butter with margarine. The curd mixed with vegetables and salt and other dairy products is also very popular. Oats are very often also eaten. In general, acidic and salty foods are common for breakfast. Latvians usually drink coffee for breakfast.
Malta
On the island of Malta, breakfast blends elements of England and the continent. Usually the Maltese start their day with a bowl of cereal mixed with milk, sometimes with a cup of coffee or tea. Marmalade/jam or even chocolate marmalade is also common in bread or toast. Today's cereal bar is also a common type of breakfast on the island. The traditional English breakfast of eggs, sausage and bacon fries are also popular among the Maltese, especially on Sundays, due to the strong British influence on the island but this has diminished almost completely, as the locals have rediscovered the Mediterranean and continental diet over years last. The hotel usually serves a continental breakfast as well as full English breakfast. Prayer is often spoken before breakfast to bless the food.
Netherlands and Belgium
For breakfast, the Netherlands and Belgium usually eat bread slices with butter or margarine and a wide selection of toppings: dairy products (many variations of cheese), various preserved and sliced ​​meats, or sweet or semi-sweet products such as jam, syrup (from beet sugar or fruit), honey, Kokosbrood (coconut products served thinly sliced ​​like iris cheese) or peanut butter. Another type of sweet topping is the chocolate topping; The Netherlands has brown toppings in all variations: hagelslag (chocolate sprinkles), chocoladevlokken (chocolate flakes) (both typical Dutch), and chocoladepasta (chocolate spreads). Tea, coffee dripolator, milk, and juice are the most popular breakfast drinks. Breakfast can also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc, breakfast is usually the same, but with a wider selection (ie premium cheese, special ham, warm bread, croissants, etc.).
The 2012 opinion poll concludes that the Dutch believe that breakfast should be a more important food than that and that more time should be spent on it; nearly three-quarters of those surveyed ate their sandwiches in less than fifteen minutes, and were blamed for a breakfast that was too quickly placed on "fast" breakfast products. The perfect "weekend" breakfast for Dutch people consists of coffee or tea, fresh rolls (and croissants), and boiled eggs. The poll also concluded that men are more interested than women at breakfast with their partners.
Norwegian
80% of Norwegians eat breakfast ( frokost ) every day, mostly at home. The most common breakfast is an open sandwich (smi sm¸¸brbrÆ'), often wheat bread, with cheese, often Jarlsberg, Norvegia or brunost, cold cuts, leverpostei, jam etc. Common drinks are water, various types of coffee such as the French press, cafe latte or espresso, milk and juice. Other common breakfasts are breakfast cereals such as corn flakes that are eaten with milk, kulturmelk or yogurt. Whole wheat porridge with regular milk or butter is also eaten by several people. More breakfasts include fish, a variety of cheeses, eggs, bacon, bread, and hot and cold cereals eaten in various combinations. Dry cakes such as croissants or pain au chocolat have become more common since the 1990s.
Polish
The traditional Polish breakfast is a great dish with various sides eaten with bread or toast. Sides include a variety of cold sores, spread meat, Polish kielbasa sausages, tomatoes, Swiss cheese, and pickled slices. TwarÃÆ'³g, Polish cheese, is a classic breakfast and comes in various forms. TwarÃÆ'³g can be eaten plain, with salt, sugar, or honey, or it can be mixed with scallions into a cream like spread cheese. Eggs are served often as a main breakfast menu, mostly boiled or gently stirred. For a quick winter breakfast, hot oatmeal, which is sometimes added chocolate, is often served. Jam spread is very popular for a quick breakfast, including plum raisins, raspberries, and black or red. Breakfast drinks include coffee, milk, hot chocolate, or tea. Traditionally, Poles avoid heavy cooked food for breakfast. For the most part, people will not see fried meat or potatoes in a classic Polish breakfast. Emphasis is placed on a wide variety of foods to satisfy everyone at the breakfast table.
Romanian
Traditional Romanian breakfasts are milk, tea or coffee with toast with butter or margarine and on top of it, honey or fruit jam or preserved. Sometimes butter bread is served savory and not sweet, in which case the Romans add preserved meat, salami or cheese. Another option is to spread on a piece of bread some hearts pÃÆ'Ã… © ng. In recent years, Romanians have also started serving cereals with dried fruits and milk instead of traditional breakfasts, though that has not been very widespread. According to a study in 2014, 35% of Romanians eat cooked foods like scrambled eggs or fried eggs and 15% eat sandwiches. Most people drink coffee and 67% serve Turkish coffee (made inbred), although more and more people start using coffee drops or filters. While crÃÆ'ªpe served with a fruit preservative, jam or cheese has traditionally been served as a dessert, in recent years more Romans began drinking it as breakfast over the weekend.
Russian
The traditional Russian breakfast is concentrated on kashas, ​​â € <â €
In Serbia a domestic breakfast can include: eggs of various forms (eg omelette with bacon, onion and feta cheese), canned or sandwiches that are opened with prosciutto or ham, feta cheese and salad (eg pickles). Various types of cakes and pastries with various archives (eg, Proja, Gibanica, Burek) are also served as a main course. Yogurt and coffee are preferred as breakfast drinks. In the past it was customary to drink Sljivovica before breakfast and after that Slatko with water.
Spanish
In Central Spain, there is a special breakfast known as chocolate con churros - hot chocolate with Spanish fried, which is an extruded stick like donut dough with a star-shaped profile coated with sugar. The chocolate drink is made very thick and sweet. In Madrid,
In the North, East and West it is more common to drink a cup of coffee (usually with milk) or Cola Cao and toast with a choice of olive oil and salt, tomatoes and olive oil, butter, jam, pÃÆ'Ã… Â ¢ tÃÆ'Ã… ©, jamÃÆ'³n serrano (ham recovered), and other options such as sobrasada (the easily cured spiced raw sausage), and in Andalucia, pringÃÆ'¡ . Fresh orange juice is available in many places as an alternative to coffee. Breakfast is not often larger than these two items, because usually in the morning there is a break known as almuerzo when there is a snack. Sometimes, toast is replaced with galletas (a kind of cake made with flour, sugar, oil, and vanilla flavor), Swedish
Breakfast in Sweden is usually a soft bread sandwich or crusty bread, chunks of cold meat, smavage skaviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, cucumber, tomato or cucumber, or toast with jam or maybe honey, juice, coffee, hot chocolate or tea. Breakfast cereal or muesli with milk, yogurt or filmjÃÆ'¶lk, currant and popular fruits or warm wheat porridge with milk and jam (eg lingonberry jam). Bilberry soup (blÃÆ'  ¥ bÃÆ'¤rssoppa) and rose hip soup are also possible breakfast alternatives.
Switzerland
Swiss breakfasts are often similar to those eaten in neighboring countries. Traditionally, zopf (or zÃÆ'¼pfe) is eaten on Sunday morning and New Year. The famous Swiss breakfast food, now found throughout Europe, is a muesli, ( BirchermÃÆ'¼esli in German Swiss), introduced in 1900 by Maximilian Bircher-Benner to patients at his hospital.
English and Irish
In contemporary England and Ireland, breakfast on weekdays may involve cereal dish, such as muesli, porridge or cereal, or toast or bread spread with jam or jam. Tea and coffee remain as popular as ever. Marmalade, originally a Portuguese confection, had become popular in Britain for consumption at night, before Scotland moved it to the breakfast table in the 18th century.
Nevertheless it becomes very common to 'skip breakfast' entirely or take a coffee or pastry on a morning trip. Portable fast snacks such as granola bars, ready-to-eat pieces and hearty take-away meals are increasingly consumed away from home and sold at commuter venues and newsagents and local shops in all urban areas.
The traditional breakfast most closely related to English and Irish remains, however, the "full breakfast" of eggs (fried, scrambled, or boiled) with bacon and sausage, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding or white pudding and toast. Dating from times when hard work is more common, ever higher calorie intakes, and more auxiliaries are available, are now considered to be food for weekends or holidays when time is available for preparation, prepared by parents to welcome children, or as a special occasion such as a birthday or anniversary, or after a night of drinking. Healthy and nutritious versions consist of baking proteins and using boiled, not fried, eggs, and variations based on one egg, one protein and a generous toast. It remains by far the most common choice on the lunch menu and breakfast cafes around the area. The "full Scottish breakfast" tended to eliminate the pork sausage and had a beef or haggis lamb sausage instead. The most extensive consists of eggs, square sausage, fried dumplings, potato scones, tomatoes, mushrooms, bacon beef links and fried bread. Originating from British islands during the Victorian era, a full breakfast is one of England's most internationally recognized dishes.
Another traditional English breakfast consisting of porridge, though now associated with Scotland, has been consumed throughout England as a staple at least since the Middle Ages. Scott's Porage Oats breakfast cereal was produced in Glasgow in 1880. Prior to the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was a common daily breakfast, while remaining vegetables (often , cabbage) and potatoes not eaten the night before are often served fried into 'bubble-and-squeak'; in Ireland this dish is known as colcannon. Traditionally, breakfast will be served with a small amount of fruit, such as orange slices, believed to prevent scurvy. Also the traditional breakfast, but now less popular include fish in the form of kippers (smoked herring) with boiled eggs and toast, and kedgeree (a kind of haddock, egg and rice derived from Scoto-India originating from Colonial India). Most English breakfasts are consumed with tea, coffee or fruit juice.
In Old English, breakfast is known as morgenmete , which means "breakfast".
Continental breakfasts in the UK and Irish hotels usually consist of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) Slices of cheese and cold meats, cereals, yogurt, fruit and drinks such as coffee, tea or fruit juice. Although this is a traditional breakfast in the continental part of Europe, elsewhere this breakfast is only common in the hospitality sector (especially in economy and limited service hotels without restaurants, as they require little preparation).
North America
Like other continents around the world, breakfast in North America varies greatly from country to country.
Canada
Breakfast in Canada is similar to the one in the US. Traditional breakfast foods include pork or bacon sausages, French fries, eggs, toast, cereal, pancakes (or French toast) and maple syrup, or hot oatmeal. Coffee and tea are widely consumed in Canada at breakfast.
Costa Rica
In Costa Rica, the most common breakfast is called "gallo pinto," which is basically made from rice and red or black beans previously cooked. SautÃÆ' Â © ed in pot with chile, onion, culantro (typical herb to the region) and stock beans for color. This is accompanied by fried eggs, cheese and fried banana or banana. Black coffee and also milk are traditional drinks. Since this is the most common breakfast in the country, in LimÃÆ'³n Province they prepare gallo pinto with coconut milk. Other popular breakfast foods are "chorreadas" which are basically sweet sweet corn pancakes; they are usually accompanied by cheese or a kind of sour cream called "natilla".
Cuban
Breakfast in urban areas is traditionally made up of cafà © à © con leche which is sweetened and includes a little salt. Cuban bread smeared in butter, long cut, dipped in coffee. In the Cuban countryside, farmers eat roasted pork, beans and white rice, cafÃÆ'  © con leche and cuajada which are sweetened with caramel.
Dominican Republic
In the Dominican Republic, breakfast varies depending on the region. Inland the island is accustomed to breakfast with a side of vegetables, green plantains or fried bananas being the most popular. These are served boiled or mashed known as MangÃÆ'º. In the capital, breakfast is lighter. This includes coffee with milk or hot chocolate, along with bread, butter and cheese. Usually accompanied by orange juice and other fruit juices are typical to the region. Milk punch (milk, egg, nutmeg and malt) poached egg with "harina de negrito" or some other type of cornmeal. The traditional breakfast bread is water based bread.
Guatemala
In Guatemala, breakfast consists of one or two fried, stirred or boiled eggs accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese and fried bananas (or banana cook). It is common to add spicy sauce made from "chiltepes" (a kind of pepper). They are prepared raw or boiled, then they are ground with vinegar, chopped onion and chopped cilantro to make a spicy sauce. The traditional egg dish prepared with green and red sauce is called "huevos divorciados."
In the eastern part of the country, especially in Zacapa you can find "huevos a caballo" or (eggs on a horse) which are basically two fried eggs on a grilled steak.
Other breakfast types include milk cereal. The most common drinks are orange juice or other fruits, milk, atoll (milk pudding with chocolate) and corn starch. Coffee is usually served with sweetbreads also called "pan de manteca" (or buttered bread).
Honduras
In Honduras, usually start the day with homemade bread, with coffee or a glass of milk. Then, a plate of food with beans, next to a stirred egg or a sunny side, sliced ​​fried bananas (or ripe bananas), corn, tortillas, cheese and butter. The egg preparation version varies: "estrellados" consisting solely of solving the shell, in "torta" or omelette (shaken with a pinch of salt), stirred or boiled. Other typical breakfasts are baleada and tortillas with cheese; sometimes they are fried together with cheese in between. In the "garfuna" culture, coffee is accompanied by "mÃÆ'nimo" bread (banana bread) or coconut bread.
Jamaica
Jamaican breakfast includes ackee and salted fish, spiced broth, boiled green banana, and dumpling cake.
Mexico
The traditional Mexican breakfast consists of eggs prepared in different ways (like Huevos rancheros), accompanied by nuts with chile and tortillas. Also very traditional are the chilaquiles (chunks of corn tortillas with cheese and chile sauce) and entomatadas (a spicy enchilada variation).
Nicaragua
In Nicaragua a typical breakfast consists of "gallo pinto" (national dish made from red beans and rice), eggs, cheese, corn tortillas and sweet plantains. Food is usually accompanied by different juices and coffees. On Sundays, nacatamales is a traditional breakfast. It consists of corn masses with rice, potatoes, pork or chicken and sliced ​​onions wrapped in banana leaves and usually accompanied by chocolate as a beverage.
Panama
In Panama, breakfast is a heavy meal, especially in the country country where hardworking people need it. This always includes black coffee (tinto) or with milk (called pintado) with one of these sides: corn tortillas, traditional white cheese (or queso del pais), other types of tortillas or "torreja" made from wheat flour known as "hojaldres". "The other traditional breakfast side is a" bollo "made of corn, white corn, or coconut wrapped in corn leaves and" preÃÆ' Â ± a'o "(meaning with a child) meaning it is stuffed with some kind of meat.
As a protein, a large portion of beef liver with onions, scrambled or fried egg, beef stew or "tasajo", a pig skin and various types of sausages such as chorizo ​​morcilla is the most popular. This is also accompanied by: green banana slices or cooked bananas, "patacones" (double fried bananas), olive caries (yuca stuffed with meat), as well as different bread rolls both savory and sweet. This large breakfast is usually reserved for special occasions while daily breakfast consists of traditional western food such as toast, ham, cheese, jam, etc.
It is important to mention that a prolonged US presence also affects Panama's urban areas by introducing foods such as cereals with milk and pancakes with syrup as traditional breakfast foods.
United States
The average start time for breakfast in the United States has been found 8: 12 am, and varies from 8:08 am in the South to 8:17 am in the West. Breakfast often consists of a combination of hot or cold cereal, eggs, breakfast meats, and a quick bread breakfast like pancakes, waffles, or biscuits. The full breakfast variant and continental breakfast are also common. In the Southeastern United States, grits, and biscuits and sauces are generally eaten at breakfast. In many areas throughout the country, bagels are a common breakfast menu, and are often served half-baked, grilled, and spread with butter or cream cheese or other toppings. Another popular breakfast menu in the United States is donuts, which are often consumed exclusively by other breakfast foods. Coffee is a regular drink, like tea, orange juice, tomato juice, and other fruit juices consumed by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours. Milk is also widely consumed, drunk either ordinary or prepared with a variety of flavors, such as chocolate or strawberry.
Across the country, breakfast sandwiches are a common choice for the first meal of the day. The typical sandwich consists of eggs, cheeses, and cooked breakfast meats such as bacon or sausage, in rolls, although the regional varieties are common. In New Jersey, bacon is often exchanged for breakfast sandwiches and replaced with processed meat called Pork Roll (also known as Taylor Ham). Other areas change the breakfast sandwich media with regional favorites: in New York, bagels are very popular, and in the South, biscuits. The variety is a breakfast burrito, which comes from Southwestern and Tex-Mex cuisine.
South America
ArgentinaIn Argentina, a simple breakfast: tostadas or medialunas, usually served with coffee and orange juice.
Brazil
Breakfasts in Brazil tend to be lighter because "Brazilians consider lunch as a more important meal". This is called Portuguese, which translates to "morning coffee," and consists of a combination of bread, fruit, cheese, cereals,
pÃÆ' Â £ o de queijo cafÃÆ'Â © da ManhÃÆ'Â £ /i>, cakes, coffee, milk, and fruit juice. Regional differences also exist.
Gallery
See also
Note
References
Further reading
- Kealey, Terence (2016). Breakfast is Dangerous Food: Why You Should Eat Your Morning For Health and Wellbeing . London: Fourth. ISBN: 978-0008172343. OCLCÃ, 994867927.
External links
Source of the article : Wikipedia
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