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Culinary Ambassadors: Breakfast in Ho Chi Minh City, Vietnam

The Culinary Ambassador Corps 8 comments

A 51¢ (10,000 VND) breakfast banh mi consists of grilled pork, fried egg, sautéed onions, cucumbers, pickled carrots & radish, and cilantro. A spread of pate with a squirt of sweet chili sauce and soy sauce season everything inside. Pork is grilled next to the cart and eggs are fried to order. The fresh ingredients are all assembled in a light crusty Vietnamese baguette right in front of your eyes. More

Culinary Ambassadors: Breakfast in South India

The Culinary Ambassador Corps 7 comments

Most breakfast foods in South India are eaten hot and are pretty filling — to get your day off to a good start. They're high in carbohydrates, like most breakfast foods in the world, but are usually savory rather than sweet. They're all delicious, and many of them are pretty healthy, too. Here are some of the most common. More

Culinary Ambassadors: Breakfast in Rome, Cappuccino e Cornetto

The Culinary Ambassador Corps 2 comments

A typical breakfast in Rome is usually cappuccino e cornetto. No need to explain what a cappuccino is, but a cornetto is a sweet croissant, sometimes glazed on top. More

Culinary Ambassadors: Breakfast in Greece

The Culinary Ambassador Corps 5 comments

Greeks tend to need a breakfast that will jumpstart their day. Serious coffee is in order. Opening your bleary eyes after a long night out to see a briki, the typical Greek bronze coffee maker, bubbling away on the stove is a glorious sight. Along with their small but potent coffees, Greeks like to have a small biscuit, a koulouraki or, even better, a foinikaki, a Phoenician biscuit made from honey, orange juice, and flour. More

Culinary Ambassadors: Breakfast in Taiwan, Shao Bing You Tiao

The Culinary Ambassador Corps 13 comments

Perhaps the most iconic breakfast in Taiwan is 燒餅油條 (shao bing you tiao) combined with soy milk. The first being the brilliant combination of a baked pocket of dough and a fried cruller prepared in ammonia bicarbonate (yum), and the latter being, well, milk from soybeans. More

Culinary Ambassadors: Breakfast in Singapore, Kaya Toast

The Culinary Ambassador Corps 12 comments

Kaya toast is ubiquitous in Singapore and can be found in hawker centres, kopitiams (coffee shops), and shopping malls. Kaya is essentially a coconut jam—coconut milk cooked with eggs to make a thick, luscious custard. Sometimes it's flavoured with pandan (the "vanilla" of Southeast Asia), which gives it an aromatic fragrance and unmistakable taste. More

Culinary Ambassadors: Breakfast in the Philippines

The Culinary Ambassador Corps 14 comments

SE'r Foodicles reports: "Silogs are probably the most iconic breakfast in the Philippines. Silog is two words combined: sinangag (garlic fried rice) and itlog (egg). The fun part of the dish is the protein...." More

Culinary Ambassadors: Breakfast in France

The Culinary Ambassador Corps 24 comments

Traditional French breakfast fare includes a tartine — half a split, buttered baguette with your choice of conserves (jams) to dip in your very own bowl of café au lait or chocolat chaude (hot chocolate). Croissants are not an everyday item, but for those not counting calories, you'll see them at the table as well. Dipping is not only reserved for kids. Fully grown adults do it, too (it's not uncommon to see men in business suits dip the corner of a croissant into their coffee). Let's not forget the obligatory glass of juice (orange or multi-fruits seem to be preferred by most) and a quick expresso (espresso) to prepare an eater for the day. More

Culinary Ambassadors: Breakfast in Japan

The Culinary Ambassador Corps 19 comments

Any traveler who visited Japan may have encountered a "traditional" Japanese breakfast at a hotel. It may have a piece of grilled fish, miso soup, rice, onsen tamago, nori, and Japanese pickles. But an everyday breakfast is more like this: A fluffy, thick toast with butter, ham and eggs and a green salad. More

Culinary Ambassadors: Breakfast in Switzerland, Roesti

The Culinary Ambassador Corps 14 comments

Rösti (or roesti), made from coarsely ground potatoes, is definitely a Swiss dish, but there as many variations as there are cantons in Switzerland. The Restaurant Anker Bern in Bern lists nearly 30 different versions on its menu. The main difference lies in whether to use raw or cooked potatoes, as well as in what is added to the potatoes. More

Culinary Ambassadors: Breakfast in Brazil, Strong Coffee and Pao Frances

Aya Tanaka 7 comments

A typical, middle- to upper-class breakfast in Brazil would likely consist of strong coffee, with or without milk, sweetened with sugar or sweetener (Brazilians love the liquid sweeteners); kids will drink chocolate milk (the Brazilian version of Nesquik, which is sweeter). Bread will most likely be a "pao frances," a small loaf of bread, eaten with butter or, most often, margarine. Fruit is plentiful in Brazil, but I would say that one of the most traditional breakfast fruits are papayas.... More

Culinary Ambassadors: Breakfast in Poland

The Culinary Ambassador Corps 6 comments

With a number of goodies on the table, one would make "kanapki." Kanapki could be translated into "sandwiches," but those typically breakfast-ish and Polish are open sandwiches, made of a buttered slice of bread, some salad, meat, cheese, and maybe some mayo, cucumber, and tomato. More

Culinary Ambassadors: Breakfast in Manitoba, Red River Cereal

The Culinary Ambassador Corps 20 comments

We do have a Canadian cereal. Well, from Manitoba, where I grew up. It's called Red River Cereal. It's a very healthy breakfast made with whole grains and flax. It's like porridge, and, like porridge, it needs lots of extra flavours to make it tasty. More

Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey

The Culinary Ambassador Corps 21 comments

First and foremost, Belgians do not eat waffels for breakfast. Not ever. Breakfast usually consists of bread and cheese, such as sliced Gouda, jam, and honey. More

Breakfast in Jamaica: Ackee, Saltfish, Callaloo

The Culinary Ambassador Corps 7 comments

The classic Jamaican breakfast tends to be savory and includes a wide variety of dishes, the most iconic of which is ackee and saltfish: Jamaica's national dish. Ackee is a fruit that, when cooked, has a flavor and consistency not unlike firm scrambled eggs; ackee and saltfish together is something akin to a Caribbean version of lox and eggs. More

A Typical Breakfast in Iceland: Hafragrautur and Lýsi

The Culinary Ambassador Corps 9 comments

Icelandic cuisine has never been known for being one of particularly lavish breakfasts, as dark, icy mornings call for something easy and piping hot to be scarfed down before braving whatever storm, volcanic eruption, earthquake, or avalanche that might be waiting on the doorstep. More

A 'Typical' Breakfast in ... South Africa

The Serious Eats Team 7 comments

Centuries of European rule have left their mark on the "typical" South African breakfast. It's a tea-and-coffee culture, so breakfast is often a cup of something hot (with lots of sugar added) served alongside something bready. That can be a piece of toast with jam or cheese, a rusk (a thick and tooth-breakingly hard cookie), buttered bread, or even a hot dog bun. More

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