Breakfast
| This article is part of the Meals series |
| Common meals... |
| Breakfast |
| Elevenses |
| Brunch |
| Lunch |
| Tea |
| Dinner |
| Supper |
| Dessert |
| See also... |
Breakfast is a meal preceding lunch or dinner and usually eaten in the morning. (Less frequently, the term breakfast may also be used by people that work evenings or late nights to refer to the first meal of the day, although it may not include the same ingredients as breakfast in the standard sense.) The name derives from the concept that one has not eaten while sleeping, i.e., one is fasting during that time, and one breaks that fast with the meal. The meaning is therefore the same as the French déjeuner or petit déjeuner and the Spanish desayuno. The German Frühstück, the Danish morgenmad, the Esperanto matenmanĝo, the Japanese asameshi (朝飯), and the Chinese zao can (早餐) mean "morning meal."
The erosion of breakfast has been an ongoing trend in the West since at least the early 20th century, coinciding with later waking times than when most Westerners had agricultural occupations. Today, hampered by busy morning schedules, many neglect breakfast or skip it entirely. This trend now exists in industrialized nations worldwide. Nevertheless, many nutritionists consider breakfast a very important meal, since it provides vital nourishment and energy for starting that day. Studies have indicated that food eaten early in the day is less likely to contribute to fat gain than food eaten in the evening.
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Typical breakfasts by world regions
Africa
The typical breakfast in Africa varies greatly from region to region, with the former colonial power of an area exerting a great cultural influence.
Algeria
In Algeria, the typical breakfast consists of coffee with French bread and butter or jam.
Cameroon
In Cameroon, for example, the morning meal is simple and designed to hold one over until lunch. Breakfast often consists of beignets, which are either eaten with beans or dipped in bouilli, a sticky, sugary liquid derived from maize. Others eat fried eggs, often made into an omelette with other substances, such as beans, spaghetti noodles, or sardines.
Asia
India
In South India the most popular breakfast is an assortment with a variety of possible main dishes, such as idlis, vadas, dosas and chapatis. These are most often served with hot sambar and at least one kind of chutney (usually coconut chutney). Breakfast is usually followed by a glass of tea or coffee, both made with milk and sugar. Pongal is a common breakfast item in Tamil Nadu, while uppittu and kesaribath are the common items in Karnataka.
The usual North Indian breakfast consists of chapati or paratha breads with a vegetable curry, plus sweets like kaju burfi.
Japan
A traditional Japanese breakfast includes items like miso soup, rice with laver (nori) or other garnishes, natto, grilled fish, raw egg , and a pickled vegetable. Western breakfast foods may be eaten. However, the influence of Japanese travelers has made the traditional breakfast a standard option on the menus of many upscale hotels world-wide.
Korea
In Korea breakfast has not existed as a distinct concept. Food eaten in the morning does not differ substantially from the other meals of the day. Kimchi (a mixture of fermented vegetables) and rice are staples of the morning meal. Nowadays, people more-likely eat western style breakfast.
People's Republic of China
Chinese breakfasts typically include huajuan, mantou (steamed breads), rice congee/jook, shaobing (unleavened pocket-bread with sesame) and youtiao. Soy milk, sweetened or savory, is used as a dip for the fried breadsticks. Street vendors also offer a wide variety of hot foods, often deep-fried. Items commonly sold are jian bing (fried pancakes), baozi (steamed buns with meat or vegetable filling), lubogao (turnip cakes), zongzi, noodles and soups.
The dim sum breakfast, originally found in Hong Kong, Guangdong, and other parts of southern China, is a world in itself, and is often eaten as brunch.
Southeast Asia
In Myanmar, the traditional breakfast is chapati or naan (Indian-style flat breads) dipped in sweet-milk (home-made sweet condensed milk). Mohinga, a noodle soup is often eaten for breakfast in cities, where hawkers are common.
In Malaysia, breakfast sometimes consists of a popular Malay food called nasi lemak. Other food such as roti canai and wonton noodles are also among the favorites.
In Thailand, Vietnam, and Cambodia it is customary to eat soup for breakfast, as well as congee. Street eateries in Bangkok offer a variety of different soups.
Australia
The typical breakfast of Australians resembles breakfast in many Western countries. Owing to the warm weather in most parts of Australia, generally breakfast is light, consisting of cereals, toast, fruit, and fruit juices rather than cooked items. A British style fry up or Full English breakfast might still be enjoyed on weekends or at a café, but is not a daily ritual.
Australia has a unique spread called Vegemite that is routinely smeared on toast for breakfast. It is similar to a popular British spread called Marmite, but has very few followers outside of Australia other than expatriates.
British Isles
Traditionally, Britons enjoy a substantial meal for breakfast, featuring eggs, bacon or sausages. The full English breakfast also includes tomatoes, mushrooms, black pudding, crumpets, and fish, especially kippers. Eating a full English breakfast daily is, however, now rare, and most opt for cold breakfast cereal or toast, which is usually eaten with marmalade.
Porridge is popular in Scotland.
In Ireland, an Irish breakfast may include white pudding, soda bread, and in Ulster, soda farls and potato farls.
This is all washed down with tea or coffee.
British imperial experience in India introduced kedgeree to the breakfast buffet in grander households. Today this dish remains popular but is normally served later in the day rather than at breakfast.
Europe
What is known in hotels world-wide as the European "Continental breakfast" is scarcely more than a snack to tide one over until lunch. It is relatively simple, often consisting of bread, butter, juice, coffee, and milk, and nothing more. This type of meal is more typical of Southern European tradition (Italy, France, Spain), than truly a continental one. Elsewhere in Europe, breakfasts tend to be more substantial.
Hotels and other types of lodging in Europe typically include breakfast in their rates, and in many cases, especially in larger hotels, it consists of a breakfast buffet. Specific items will vary from country to country, depending on local breakfast tastes and habits. In Switzerland, for example, "luncheon meats", cheese, yoghurt, prepared fruit, butter, croissants, breads and rolls are served. Regardless of location the standard requirements for a British breakfast (eggs, potatoes, sausage, tomatoes, mushrooms) are often a part of the buffet.
Central and eastern Europe
In Eastern European countries with similarly colder climates, such as Russia, breakfasts tend to be more substantial as well. Zavtrak may consist of hot oatmeal or kasha, eggs, cheese, cured meats or sausage, rye breads with butter, and coffee or tea.
Yoghurt or, especially in central and eastern Europe, kefir may be consumed.
In some Balkan countries such as Serbia, savory pastries known as burek are consumed with yogurt.
France
In France a typical domestic breakfast will consist of bowls (rather than cups or mugs) of coffee, often café au lait, or hot chocolate with tartines – slices of baguette spread with jam – to be dunked. Croissants are also traditional.
Germany
The typical German breakfast consists of bread rolls or toast with butter, honey, jam, ham or sausage, a soft-boiled egg, and coffee. However, cereals have become popular, and regional variation is significant.
Greece
In Northern Greece a pastry called bugatsa is eaten with Greek coffee.
Italy
In Italy prima colazione (Italian: "breakfast") is simply Caffè e latte with bread or rolls, butter, and jam. It is very common for Italians to have a quick breakfast snack during the morning (typically a "panino", or bread roll).
Netherlands
A traditional Dutch breakfast consists of a combination of poached eggs, bacon (ontbijt spek), sausage (ontbijtworst), breakfast cake (ontbijtkoek), and cold sliced meat such as smoked horse (rookvlees paard) or smoked beef (rookvlees rund), served on toast and topped with cheese.
Today those people that eat breakfast at all typically eat sliced bread with toppings such as cheese, a variety of cured meats, or something sweet like jam, the typically Dutch hagelslag (hail) which comes in two flavors; chocoladehagel (chocolate) and vruchtenhagel (fruit), chocolade vlokken (chocolate flakes), Muisjes (mice), peanut butter, syrup (from sugar beet or fruit) and honey. Rusks are also popular; cereals are less so. Tea, dripolator coffee, milk and juice are the most popular breakfast beverages.
Scandinavia
A typical breakfast in Denmark, similar to its southern neighbor Germany, consists of bread rolls or toast with butter and Danish skæreost (slicing cheese), a buttery creamy white cheese (often Danish havarti or Danish tilsit), fruit jam, and a lot of coffee. A bigger and fancier spread might also include cold cuts (cold, thin-sliced ham, rullepølse, salami), soft-boiled eggs, muesli and sweet rolls of all types. Special occasions are often celebrated with a shot of Gammel Dansk. Danish workers typically start their Friday mornings with "breakfast meetings".
Breakfasts in other parts of Scandinavia may be quite ample. Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee and tea. Filmjölk, a soured milk similar to buttermilk or yoghurt is often used on cereals. Whole-grain porridges are popular in Finland, also accompanied by this type of soured milk.
Spain
A distinctive breakfast of Europe is the Spanish early-morning (post-late night) fare of chocolate y churros – an extruded stick of doughnut like dough with a star shaped profile covered in sugar, and very thick, sweet hot chocolate drink. In Madrid churros are somewhat smaller and shaped like a charity ribbon.
Latin America
Latin American breakfasts feature many items seen in North American and Continental European breakfasts in regional variations. Maize-based breads such as tortillas or arepas may predominate, or be augmented with wheat breads or pastries. Coffee, chocolate and tea are usually taken with milk.
In the past, when Mexico's population was predominantly rural and agricultural, breakfast tradition included a light desayuno of hot beverages and breads at dawn, and a heavier almuerzo mid-morning, with egg dishes such as huevos rancheros, meats, beans, tortillas, pastries, and fruits. Today almuerzo generally means lunch, and the Mexican breakfast may be the lighter or heavier version, depending on the person or occasion. Menudo, a tripe stew considered a folk remedy for a hangover, has become a breakfast dish as well as one eaten at other meals.
Middle East
In most Arab areas, the most popular breakfast by far is Pitta bread dipped in rich labnah, a type of creamy curd, or in olive oil and za'atar (a common Middle-Eastern spice). Other popular breakfast foods in the Mashriq include boiled eggs, olives, cheese and beans.
In Egypt the traditional breakfast is Ful Madamis: Slow cooked Egyptian ful Beans (and sometimes lentils too), dressed in olive oil, lemon juice and garlic.
In Israel a typical Israeli breakfast will include eggs (hard-boiled, soft-boiled, fried or omelette), fresh bread, jam, cheese (usually some kind of soft white cheese, most often fine Israeli cottage cheese), sliced vegetables or Israeli salad and olives. Preferred drinks include coffee or tea and orange juice. While this is the traditional breakfast (and is served in many restaurants in the morning), nowadays most people will have a bowl of cereal and a cup of coffee before rushing off to work.
Similarly in Turkey a standard breakfast is comprised of white cheese, tomatoes, black olives, bread with honey or preserves, and an egg.
U.S. and Canada
Traditional breakfasts may feature such foods as cold breakfast cereals, hot oatmeal, grits, and other grain porridges; eggs; bacon, Ham or sausages; pan-fried potatoes (hash browns); toast, pancakes, waffles, French toast, cornbread, English muffins, bagels (often with cream cheese), pastries such as croissants, doughnuts and muffins; yoghurt and fruit. Orange juice is a standard breakfast beverage, along with coffee, tea, milk, and other fruit juices. Caffeinated carbonated beverages are occasionally substituted for these. An emerging tradition is to eat left-over pizza from dinner the night before (commonly called cold pizza, although sometimes reheated) for breakfast.
Different regions of the U.S. have certain breakfast specialties that may be less popular nationally. In the South, liver and grits are one traditional breakfast food; the Southwest has huevos rancheros; scrapple is a favorite in the Mid-Atlantic states; and New Englanders still occasionally indulge in fried salt-pork, and pie. Sausages also vary in popularity regionally, such as linguiça in southern New England, andouille in Louisiana, chorizo in the Southwest, et al.
A worker's breakfast may include coffee and a prepared food purchased on the way to work or brought from home. Alternative food items that fit this "eat-on-the-go" strategy include the various breakfast breads and pastries, sweetened flavored yoghurt cups, fresh fruit, granola or "energy" bars, toaster pastries such as Pop-Tarts and instant oatmeal. Fast-food restaurants offer breakfasts-to-go in the form of breakfast sandwiches of filled croissants or muffins, and breakfast burritos or tacos. These fillings are typically based on eggs and/or cheese, with other additions like meat or beans.
A typical combination of food for a "hearty" breakfast would be eggs, one type of meat and one or two starchy dishes; commonly hash browns and toast. A more basic breakfast combination would be a starchy food (such as toast, pastry, cereal, porridge or pancakes) either alone or served with fruit and/or yoghurt. This second option, similar to the Continental breakfasts served in Europe, is especially common in situations where serving hot food is difficult, expensive or impractical.
Etymological information
English: 1463, from break (v.) + fast (n.). Cf. Fr. déjeuner "to breakfast," from L. dis-jejunare "to break the fast." The verb is from 1679. The Sp. almuerzo "breakfast" is from L. admorsus, pp. of admordere "to bite into," from ad- "to" + mordere "to bite."
Drinks
Common beverages include fruit juices (Orange juice, apple juice, grapefruit juice, etc.), milk, tea, and coffee.
Catering
Some restaurants devote themselves to breakfast or have special breakfast menus. The field is dominated on one hand by greasy spoons, diners, cafés, cafeterias, and fast food places, and on the other hand by hotels. However, some breakfast places resemble standard restaurants in procedure, selection, and price.
Special occasions
Breakfast is occasionally served as an entertainment meal. More popular than breakfast in this regard, however, is brunch.
The serving of a pancake breakfast is traditional on Pancake Day (Shrove Tuesday), and some celebrate a festive breakfast on Christmas morning.
During Ramadan, Muslims describe the meal after sunset that breaks the fast as (Iftar).
See also
External links
es:Desayuno eo:Matenmanĝo fr:Petit-déjeuner id:Sarapan he:ארוחת בוקר nl:Ontbijt nds:Fröhstück ja:朝食 pl:Śniadanie simple:Breakfast zh:早餐