(CNN) – When it comes to breakfast food around the world, there are so many ways to enjoy the first meal of the day that you say “good morning”.
From creamy cornbread in Brazil to savory chickpea soup from Tunisia, from fluffy Ukrainian pancakes to coconut toast in Singapore, these 21 international specialties offer a breakfast option for every palate.
Even if the flavors in some of these dishes may be unexpected based on what usually constitutes the first meal of the day, the presentations are probably familiar. Read our list – in no particular order – and learn about the wonderful variety of breakfast cultures in our world, and you may find inspiration for food for your next trip.
On weekdays, Swiss people often stick to a quick but full breakfast, such as the traditional birchermüesli, a mixture of oatmeal in granola style with fruit and nuts usually served over thick yogurt.
But on weekends, it’s time for a Swiss brunch. Along with roesti (potato pancakes), cheeses and cold cuts, the focus of the brunch table is zopf. This knitted egg bread is similar to ruined or brioche and is served with honey, butter and jam.
Genfo is a thick porridge made with barley, wheat and corn flour and is a traditional porridge.
When you have a course (this is “breakfast” in the Americas, the official language of Ethiopia), you will most likely eat porridge. While there are many varieties and names for hot cereals served throughout the country, savory genfo is one of the most popular.
Genfo is prepared by mixing barley flour with boiling water until a thick, sticky dough is formed and then formed into a mound with a well in the center. Then the well is filled with clear butter mixed with berbere, the complex spice mixture and yogurt dolls are often spooned around the edges of the genfo.
The Japanese breakfast falls right on the salty side of the food range: In fact, many of the things you can eat for breakfast in Japan would not be out of place at any other meal of the day.
Many morning rehearsals consist of a selection of small dishes, each with a few bites from a traditional Japanese dish. All fish such as salmon or mackerel, miso soup, pickles and rice are represented. There is also tamagoyaki, a slightly sweet omelette made from thin layers of eggs in a rectangular pan that gives it its characteristic shape.
Start your day in Iceland with a dose of life-giving solution: cod liver oil, an abundant source of omega-3 fatty acids and one of the byproducts of the country’s fish industry. Although it is said to fight seasonal affective disorder, among other health benefits, it is not the only breakfast option.
For a more delicious breakfast, get a bowl of hafragrautur, a thick oatmeal. Fill it with nuts, raisins and sugar or add a helper, the thick cultured yogurt dairy product that is actually a fresh cheese.
If “Crazy Rich Asians” hadn’t already whetted your appetite for Singapore, let the many dishes served in the malls entice you more. These outdoor dining areas are always open for business and it is not uncommon to see hungry people picking up early morning cookies with savory curry.
For a traditional vendor-style breakfast, kaya toast is a must. This simple toasted sandwich is spread with delicious richness, a sweet jam made with coconut milk, eggs and sometimes pandan leaves for intense green color and flavor.
It’s great with coffee or tea and every counter or store makes toast in its own way – why not try some?
Along with mint tea, semolina breads are the backbone of the Moroccan breakfast table. Baghrir is thin, dough with tiny holes called “thousands of hole pancakes” or “thousands of hole crepes”. Instead of maple syrup, these light semolina breads are topped with butter and honey.
Harcha is thicker, braided rounds of cookie type that have a crispy crust from a dusting of coarsely chopped semolina. They can be separated like English muffins and served with cheese or butter, jam and honey.
Australian breakfast is served, but the main toast is avocado with egg.
Ben Kolde / Unsplash
For those who love grain bowls, avocados and other savory toasts, and other key elements of all-day coffee culture, Australia’s “brekkie” will be a race to paradise.
Focusing on fresh produce, whole grains and nutritional combinations, the Australian breakfast can range from the classic avocado toast to bread seeds to a farro bowl with poached egg and pickled vegetables or rice pudding with yogurt, seeds and more.
Don’t forget the white level – an espresso with a high proportion of milk steam that even Starbucks can’t get enough of.
There is a word that defines the spread of Argentine breakfast: facturas. The general term for sweets includes a sweet and fermented world with shapes, sizes and flavors.
Some of the most popular offers include medialunes, a dough-shaped croissant. bombas and bolas de fraille, or fried donuts and churros, often dipped in chocolate. Many are filled with dulce de leche or crema pastelera, a vanilla cream.
Combine a facturas platter with an extremely brown yerba mate or coffee.
In the land of many wursts, it is not surprising that sausages and other meats play a leading role in frühstück, the traditional German breakfast.
This buffet is full of variety: sausages, cold cuts, cheeses, bread and rolls (including buns), as well as fresh fruit, soft boiled eggs and spices such as homemade jam. Plenty of options are intended for sampling and assembly as you wish.
The bolo de fuba of Brazil is a corn cake with a moist and creamy texture.
If you can’t stop eating pao de queijo, the inflatable cheeses that are basically Brazilian culture, you’ll be happy to know that you can eat them for breakfast.
But for a variation on Brazilian breakfast breads, try the bolo de fuba. It is a bread-shaped cake with a liquid and creamy texture that comes from the addition of grated parmesan and / or chopped coconut. Sliced into slices and served as a caviar cake, it’s often an afternoon reception.
Salt lovers will love lablabi, a spicy chickpea soup that, yes, is breakfast food in Tunisia. Chickpea paste and charisma are the two constants in almost every lablabi recipe, but the adaptations of this simple, hot soup depend on each cook.
Sometimes thickened with pieces of old crusty bread, sometimes shiny from a lemon compress, sometimes creamy with yogurt or supplemented with olives, there are endless ways to enjoy it.
And because it is often supplemented with poached egg, it is a breakfast that will fill you all day.
Popara follows the long tradition of using bread that remains as a meal the next day. This warm, comfortable breakfast is a childhood favorite of many Bulgarians – it’s not enough porridge and not enough bread pudding, but it shares the characteristics of both.
Hot milk or tea is poured over a bowl of bread into cubes, crushed Bulgarian siren cheese, butter and sugar and left to soak until soft and spoonful.
Sirene is a feta cheese that is creamier and softer than many Eastern European brine cheeses, so it doesn’t give the dish such a salty taste and more of a fresh taste like goat cheese.
Kahvalti, the traditional Turkish breakfast, is a rich affair that has something for everyone. For those who love to graze and snack, plenty of options will leave nothing to be desired.
Turkish breads such as simit, a round seed or pide loaf, a flat chewing bread, accompany a slice of feta or other fresh, savory cheeses. halva olives? and honey and canned food. Eggs are often cooked with fried soukuk slices, a dried beef sausage with garlic, red pepper, cumin and sumac.
This small island – technically a US territory – in the Pacific Ocean is a melting pot of culinary culture, with foods showing the influence of the various countries that colonized the earth for centuries.
Like many Asian Pacific nations, Spam is a favorite breakfast supplement with fried rice and eggs. But just as popular is the local pork chomorro sausage, a fresh chorizo sausage named after the island’s indigenous peoples. Grilled or burgers, it is sausage for breakfast like no other.
Portugal egg cream tarts combine perfectly with the caffeinated drink of your choice.
Drinking coffee with plenty of milk is the first line of business when you have breakfast in Portugal. Uma mei de leite, a blend of half and half coffee and milk, or um galao, which is mostly milk with a coffee, is an easy way to relax during the day.
Although many Portuguese have a simple piece of toast or bread alongside their drink, the perfect pairing for these milky coffees is the de nata pastes or egg cream tarts. With a puff pastry shell and a creamy cream filling, they are just as popular as a snack for a coffee break at 11 a.m.
Tender and fluffy on the inside and crunchy golden brown on the outside, the Ukrainian Syrnic pancakes would not be in place in a five-star brunch buffet.
However, they are made with a simple ingredient: fresh farmer’s cheese, known as tvorog, with a consistency similar to ricotta or cottage cheese. The crispy exterior comes from a quick chop in the flour, like a spicy breakfast.
Like American pancakes or French toast, they can be topped with fresh fruit, canned or powdered sugar, but like french fries or blintzes, they can go salty with a side of sour cream.
For breakfast in Jamaica, you couldn’t get more patriotic than eating the national dish: ackee and savory fish.
Ackee, a wonderful pear-shaped sweet fruit, is topped with cod, tomato, garlic, chili and onion at a breakfast that combines sweet, savory and spicy for a unique taste on the island. Although it looks like an omelette, this is just the creamy yellow ackee, the national fruit of Jamaica, on the plate.
While a glass of milk is often advertised in the US as “part of a balanced breakfast”, dòu jiāng takes tradition to new levels. This fresh soy milk is a Taiwanese specialty, usually made fresh by street vendors and restaurants every morning for their customers.
Served hot in winter and cold in summer, it is a refreshing contrast to the elastic pancakes, pasta and donuts that are also part of the usual Taiwanese breakfast. Dip your donuts in soy milk for an extra treat.
Italians are almost too busy for breakfast – or so you’d think of the number of coffee bars where guests get their espresso to get up for a quick rub at the beginning of the day.
But if you are standing or relaxing for a moment at a coffee table, there is always time for a coffee and Italian pastry. For breakfast, espresso or cappuccino is often combined with a simple dessert such as a cornetto or croissant, filled with cream or Nutella.
Sfogliatelle, a crispy and multi-layered pastry flakes with ricotta cheese filling, is another breakfast standard.
American-style fluffy pancakes served with rich butter and real maple syrup (bacon if you’re lucky) are one of the best breakfasts in the US.
Kobby Mendez / Unsplash
As for the classic American brunch, you can’t go wrong with fluffy buttermilk pancakes stacked high along with a bunch of crispy bacon. The opposite textures and the combination of salty-sweet taste make breakfast a favorite of children and adults. And while pancakes can be dressed by adding everything from fresh blueberries to chocolate chips to pecans, the classic butter and maple syrup caps remain the gold standard.
Although it sounds great, caviar is actually a Russian breakfast food. Whether it’s red or black caviar, it remains a favorite cover for large, folded pancakes that look like crepes or small, thick oladyi pancakes on the weekends.
On weekdays, however, breakfast is simpler. These mornings, caviar is spread on dark, sweet rye bread, known simply as black bread, sometimes with a butter coating as well.
Most importantly, a container of black tea is a light fixture on every breakfast table.
Casey Barber is a food writer, photographer and illustrator. the author of the cookbooks “Pierogi Love: New Takes on a Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of the Favorite Brand-Name Treats”. and author of the Good website. Food. Stories