National Breakfast Month

I have breakfast every day. Usually eggs and smoked salmon or kippers, but sometimes I toss in a plate of crêpes or my all-time favorite, corned beef hash. I try to keep the calories and carbohydrates low so I’m not playing catch-up all day, but there are those occasions when nothing but eggy french toast slathered in butter and cinnamon will do … then I have a carrot for lunch and a Slim Jim for dinner.

I get regular feeds from various sources of kitchen equipment or recipes or restaurants you’ll want to try when on the road. Right now I’m looking to replace two old All-Clad skillets that have done their duty and need to be put out to pasture, so I am involved with cooking and cookware almost every day. Today I received an email from the Chefs Catalog site which offered some interesting information about traditional breakfasts around the world. Since September is National Breakfast Month, I thought I’d pass it on and suggest trying a non-traditional breakfast where you live with the understanding that it is a very traditional breakfast in another part of the world.

What better way to bring the family of man just a little bit closer?

Traditional Breakfasts From Around the World:

  • Australia: Cold cereal and toast topped with vegemite.
  • Brazil: Ham, cheeses, and bread, served with cafe con leche (sweetened coffee and milk).
  • China: Rice is a breakfast staple with meats, vegetables or dim sum, small plates of food prepared in a variety of ways.
  • Colombia: Changua, a breakfast soup made with milk, scallion, and egg.
  • England: Eggs, sausage, bacon, beans, and mushrooms.
  • Egypt: Foul Madamas, a dish containing fava beans, chickpeas, garlic and lemon, topped with olive oil, cayenne, tahini sauce, a hardboiled egg, and some diced green veggies.
  • France: Coffee and Croissants, butter, chocolate or cream.
  • Germany: Cold meats, including sausages, local cheeses, and fresh baked bread.
  • India: Idli wada, a traditional breakfast cake made with fermented black lentils and rice, and served with chutney and sambar.
  • Iran: Naan bread with butter and jam or Halim, a mixture of wheat, cinnamon, butter and sugar cooked with shredded meat, served hot or cold.
  • Japan: Miso soup, steamed white rice, and Japanese pickles.
  • Lebanon: Fatteh, layers of toasted pita, chickpeas, yogurt, and pine nuts.
  • Morocco: Breads with jam, and cheese or butter.
  • Nigeria: Moi moi, a traditional breakfast dish of ground bean paste, wrapped in leaves and steamed.
  • Philippines: Sinangag, a dish of longganisa (little sausages) fried with salt and garlic cloves combined with eggs, meats and beans.
  • Portugal: A standard breakfast includes stuffed croissants or bread with jam or cheese, eaten with coffee.
  • Russia: Sirniki, baked farmers cheese pancakes.
  • Sweden: Pannkakor, a pancake similar to a crepe, served with sweet fruity filling.
  • Turkey: Bread, cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, kaymak (Turkish clotted cream), sucuk (spicy Turkish sausage), and Turkish tea.
  • United States: Breakfast foods vary widely from region to region, but typical options include eggs, pancakes, bacon, or cereal.

Visit CHEFS Mix for more breakfast ideas.

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