Surprisingly, vegetables and roots are included in some of these breakfasts. Savory breakfasts are more common in Asia and Africa than in European and North American countries. In Egypt, one of the national dishes is ful medammes, fava beans simmered with garlic. In Israel, breakfasts include a variety of dips, such as hummus, tahini, and baba ghanouj, a dip made from charred eggplants. Shakshuka is also common; it’s an Israeli dish of eggs poached in a spicy tomato sauce. In Norway, smorbrod are usually served, which are open-faced sandwiches with various toppings, such as herring.
In Australia, an acquired taste is toast with Vegemite, a spread made from brewer’s yeast. It’s not uncommon to see Japanese slurping down miso soup for breakfast. In European countries such as France and Italy, one usually eats small breakfast at a bar, usually consisting of an espresso (or other espresso-based drink) and a small pastry, such as a croissant or turnover. Sometimes little sandwiches like panini can also be found. In Venezuela, little corn cakes called arepas are popular, and can be stuffed with cheese or cream cheese, or served plain with butter. In Jamaica, one of the best dishes for breakfast is saltfish and ackee, rehydrated salt cod and a fruit that tastes like scrambled eggs.
What do you eat for breakfast?
Here are some more examples of breakfasts around the world.