Breakfast in... Europe

As a general rule, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediteranean, while breakfasts are traditionally larger, with a greater variety of dishes and greater prevalence of hot dishes in the cooler northern and central European countries.

Hotels and other types of lodging in Europe typically include breakfast in their rates, and in many cases, especially in larger hotels, it is served as a buffet. Specific items will vary from country to country, depending on local breakfast tastes and habits. In Switzerland, for example, cold cuts (luncheon meats), cheese, yoghurt, prepared fruit, butter, croissants, breads, and rolls are served. Sometimes foods belonging to the English breakfast [eggs, sausages, tomatoes (fresh, grilled or canned), bacon] can occasionally be found as part of the buffet.

'Continental breakfast' is a meal based on lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy one until lunch. A typical continental breakfast consists of coffee and milk (often mixed as cappucino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissants, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, yogurt or cereal. Some countries of Europe, such as the Netherlands and those in Scandinavia, add fruit and cheese to the bread menu and occasionally a boiled egg or a small serving of salami.

The continental breakfast concept is not limited to Europe and is often served throughout the world in hotel chains. The term itself is of British origin. "The continent" in Britain refers to the countries of continental Europe. A "continental breakfast" thus denotes the type of lighter meal served in continental Europe, as opposed to the "full" English breakfast.

Breakfast in Northern Europe.....

• Belgium. A typical Belgian breakfast is like that of its northern neighbor, the Netherlands. Belgians do not eat their most famous food, Belgian waffles, which are traditionally sold in tourist areas of large cities, and are eaten as a snack. The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as Nutella or just with a bar of chocolate. Other common toppings include sliced meats and cheeses. Pastries and croissants may be served on Sundays, but are mostly not eaten on weekdays. Belgians often enjoy coffee, tea, hot chocolate, water, or fresh juice with breakfast.
• Denmark. A typical breakfast in Denmark consists of cereals or bread, bread rolls (rundstykker), cheeses, fruit preserves (marmelade, usually made from berries or citrus fruits) and other toppings, accompanied by skimmed milk, tea or coffee. Weekends or festive occasions may call for Dasnish pastires (wienerbrød) or a bitters, such as 'Gammel Dansk'.
• Sweden. Breakfast in Sweden is generally a sandwich made of a large amount of different types of soft bread or crisp bread, cold cuts, caviar, cheese, cottage cheese, cream cheese, goat cheese, eggs, scrambled or boiled, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea. Breakfast cereals or museli with milk, yoghurt or 'filmjolk', currants and fruits are popular or warm whole-grain porridge with milk and jam, (for example lingonberry jam). Pâté (leverpastej) with pickled cucmber, blueberry-soup (blabarssoppa) and rose hip soup is also possible sometimes for breakfast.
• Finland. Breakfast usually consists of open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam (like the French and the Americans), or chocolate (like the Danes). Sour milk products such as yogurt or 'viili' are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit. "butter eye") and/or with milk, or fruit or jam, especially the sort made of raspberries or strawberries (sometimes lingonberries). Drinks are milk, juice, tea, or coffee.
• Scandinavia. Breakfasts in other parts of Scandinavia can 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. or kulturmelk (Norway), a cultured milk similar to buttermilk or yogurt is often eaten with cereals. Whole-grain porridges with regular milk or butter are popular. A funny thing in the Scandinavian languages is that the word for breakfast in Swedish language/Norwegian language ("frukost" = early meal) means lunch in Danish. The Dansish language word for breakfast is "morgenmad" (= morning meal).
• Netherlands. The Dutch typically eat sliced bread with three choices of toppings: dairy products (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, peanut butter or chocolate toppings 'hagelslag' (chocolate sprinkles), chocoladevlokken (chocolate flakes) and chocolate spread. Some typical, but less common products are apple syrup, honey, 'stroop' (lesser known as bebogeen, a very sweet caramel topping made from sugar beets) and kokosbrood (a coconut product that is served thinly sliced like sliced cheese; also known as Cocosbread). Furthermore are breakfast cereals or muesli popular, served with milk or yoghurt. Tea, drip coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include (for instance on Sundays) boiled eggs, raisin bread, 'pumpernickel', 'ontbijtkoek' or croissants.
• Russia. With the cold climate breakfasts tend to be substantial. Zavtrak may consist of hot oatmeal or 'kasha', eggs, cheese, cured meats or sausage, rye breads with butter (butterbrods), and coffee or tea.

Breakfast in Central and eastern Europe

• Germany & Austria. The typical German breakfast consists of bread rolls, butter, jam, ham, soft-boiled eggs and coffee. Cereals have become popular, and regional variation is significant — cheeses, cold cuts, meat spreads, yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfast). A second breakfast is traditional in parts of Germany, notably Bavaria (there also called Brotzeit, literally "bread time").
• Hungary. Hungarians usually have a large breakfast. It consists of bread, bread rolls or crescent-shaped bread (kifli), toast, pastries with different fillings (sweet and salty as well), butter, jam or honey, eggs in different forms (fried/scrambled/omelette, etc.), salami, cold cuts, cheeses, hot dogs with mustard, tea, coffee or milk. Fruit juice in the morning is not that usual, hot drinks are more common. Hungarians sometimes have rice pudding called tejberizs or cream of wheat tejbegriz, usually eaten with cocoa powder or cinnamon sugar. Lecsó made from tomatoes and green peppers can sometimes be a breakfast meal as well, mainly in the summer.
• Poland. Traditional, weekend breakfast may consist of scrambled or fried eggs, or curd cheese with herbs (twarozekt), sandwiches or "milk soup" - cereals with milk or in some regions milk with broken bread; regional alternatives include pancakes, salads or sandwiches with various pastes (fish paste, egg paste, etc.) Black pudding or sausage is sometimes eaten, usually by itself. Modern breakfast consists of a meat, cheese or jam sandwich, with coffee (roasted grain beverage is still popular), tea, kefir or soured milk, or juice as a beverage. Second breakfast, which replaces lunch at work, is similar or identical the actual breakfast.
• Romania. The traditional Romanian breakfast consists of bread, cold plates such as mortadella and cheese, feta cheese, cucumber, tomatoes and eggs prepared as an omelette or sunny side up. Also, black coffee or tea usually are served. In addition, natural juice or yogurt are always taken in as an option.
• Switzerland. Swiss breakfasts are often similar to those eaten in neighboring countries. A notable breakfast food of Swiss origin, now found throughout Europe, is museli.

Breakfast in Southern Europe...

• France. In France a typical domestic breakfast will consist of cups of coffee, often cafe au lait, or hot chocolate, usually served in big bowls, accompanied by a glass of orange or grapefruit juice. The main food consists of sweet products such as tartines (slices of baguette or other breads spread with butter, jam or chocolate paste), sometimes dunked in the hot drink. Brioches and other pastries such as croissants, pains au chocolat and pains aux raisins are also traditional. Other products such as breakfast cereals, fruit compote, fromage blanc, and yogurt are becoming increasingly common as part of the meal. A typical French breakfast does not include any savory product.
• Greece. Various kinds of pastry constitute the traditional Greek breakfast. 'Tyropita', 'spanakopita' and 'bougatsa' (particularly in Northern Greece) are eaten, usually accompanied with Greek coffee. Simpler breakfasts include honey, marmalade or nutella cream (as well a Greek variation thereof, Merenda) spread over slices of bread. Children typically drink chocolate or plain milk.
• Serbia, Bulgaria, Bosnia, Montenegro, Macedonia. Breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and a glass of ayran. Breakfast also often consists of open sandwiches. The sandwich is buttered (with margarine), with toppings such as prosciutto and yellow cheese.
• Turkey In Turkey, breakfast consists of fresh white sourdough bread, white cheese (feta), yellow cheese (kaşar), fresh tomatoes, cucumbers, black and/or green olives, butter, honey, clotted water buffalo cream (kaymak) preserves, 'soujouk' salami, 'pastima' and a boiled egg — all accompanied by hot balck tea in small tulip-shaped glasses. Breakfasts can be very elaborate for company or on weekends, and may include a variety of breads, pastries, and spreads, and several fresh fruits and vegetables in season, but the essential breakfast ingredients for almost every Turk on a daily basis are bread, cheese, olives, and tea.
• Italy. The traditional breakfast in Italy is simply Caffe e latte (hot coffee with milk) with bread or rolls, butter, and jam — known asprima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino e brioche (frothed hot milk with coffee, and a pastry). It is very common for Italians to have a quick breakfast snack during the morning (typically a panino, or bread roll).
• Malta. On the island of Malta breakfast is similar to that of Britain. Usually the Maltese start their day with a bowl of cereal mixed with milk, or with a cup of either coffee or tea. Toasted bread with butter, marmalade/jams or even nutella is also very common.Today cereal bars are becoming also a common type of breakfast on the island. The traditional English breakfast with eggs, sausages and fried bacon is also popular in Malta especially during the weekend.
• Spain. The Spanish word for "breakfast", "desayuno", means "de-fast", breaking the fast. In French,"déjeuner" is "lunch", and "breakfast" is known as "petit déjeuner" or "déjeuner du matin". In Central Spain the traditional breakfast is chocolate con churros — hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile. The chocolate drink is made very thick and sweet. In Madrid, churros are somewhat smaller and shaped like a charity ribbon. This meal is normally served in cafeterias. In the South and West it is more common to have a cup of coffee (usually with milk) and a toast with a choice of olive and salt, tomato and olive oil, butter, jam, pâté, jamón serrano (cured ham), and other options like sobrasada (a raw cured spiced sausage that is easy to spread), and in Andalucia, pringa. Freshly squeezed orange juice is widely available in most places as an alternative for coffee. The breakfast is not often larger than these two items, because usually in late morning there is a break known as almuerzo when there is a snack. Sometimes, toast is replaced with galletas (a type of cookies made with flour, sugar, oil and vanilla flavour), magdalenas (a Spanish version of the French madeleine made with oil instead of butter) or buns.
• Portugal. A Portuguese 'pequeno-almoço' comes in two varieties: one eaten running to work and another, more time-consuming one, more common on the weekends. When rushed in the morning, a cup of yogurt, milk, coffee or both and some bread with butter, cheese or jam suffices. Given the time, additions include orange juice, croissants, different kinds of pastry, and/or cereal.

Breakfast in the United Kingdom and Ireland

Traditionally, people in the United Kingdom and Ireland have enjoyed a substantial hot meal for breakfast, featuring eggs, bacon, and sausages accompanied by toast and tea or coffee. These items are sometimes eaten separately on morning rolls. In Britain, this was traditionally known as an English breakfast, but many Welsh and Scottish increasingly refer to English breakfasts as Welsh or Scottish breakfasts, which can be confusing for tourists. Many other items (for example kedgeree, grilled or fried tomatoes, black pudding or white pudding, baked beans, fried sliced bread, various types of fried potatoes and mushrooms) may be included, depending on taste and location. Today, this dish remains popular, but is not usually served at breakfast time during the week. Many people instead reserve the full cooked breakfast for weekends, or go to a cafe or pub for it at the weekend. A full breakfast is also a meal available any time at many cafés and greasy spoons. It is also served at hotels, where it can be quite substantial in size and variety.

Another popular breakfast food in England is the Kipper, a type of salted, smoked herring that is then grilled or fried, though in England at least, usually steamed.

This traditional cooked breakfast has largely been replaced by simple, light foods mainly eaten cold: fruit, yogurt, packaged cereal with cold milk, and toast with a variety of spreads such as butter, jam, marmalade, lemon curd, Marmite or peanut butter. Boiled eggs with soldiers are also a popular breakfast meal in the UK, although like the full English breakfast, they are mainly eaten at the weekend. Porridge is a traditional breakfast in Scotland as well as the rest of Britain in the winter months. In most British hotels, this breakfast is included in the room rate.

In Scotland traditional dishes include porridge, potato scones, and black pudding. Potato scones are descended from Ireland and consist of mashed potato mixed with flour to create a type of scone. Black pudding is made from animal meat and blood.

Breakfast in... New Zealand and Australia

In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. The light breakfast consists of cereals, toast, fruit and fruit juices, rather than cooked items. However, people in these countries may also enjoy a heavy breakfast with fried bacon, eggs, mushrooms, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast). Some other typical meals include pancakes, porridge, yogurt and hash browns.

In summer, a New Zealand breakfast will typically consist of some variation on toast, cereal, juice and fruit. In winter, many New Zealanders prefer porridge or Weet-Bix with hot milk. On special occasions, some New Zealanders will create a full cooked breakfast after the English tradition — generally bacon and eggs, fried tomatoes, fried mushrooms, and toast. American-type breakfasts (pancakes etc.) are becoming more common in New Zealand. These are usually purchased from a restaurant for weekend brunch.

Breakfast in... Vietnam

There are multiple breakfast menu options across Vietnam, and usually the household will buy this from vendors rather than make it. Breakfast can be quite hearty, depending on whether one chooses to top their meal with a meat roll or pastries. Typical noodle breakfast dishes in Vietnam (which are usually served with a loaf of bread to dip in the soup) include 'pho' (Vietnamese beef or chicken soup based rice noodle), 'hu tieu' (rice noodles in a pork based soup), 'bun Hue' (spicy Hue style beef soup based noodles), 'bun rieu' (crab soup based vermicelli noodles) or mi quang' (prawn and pork rice noodles). 'Banh cuon' (crêpe-like roll made from thin, wide sheets of rice flour filled with ground pork, minced wood ear mushroom, and other ingredients, including meat loaves and sauce), 'banh bao' (savoury meat buns or sweet bean buns), 'banh mi' (Vietnamese cold cut meat loaf breads), 'banh mi hot ga op la' (Vietnamese French bread with sunnyside-up eggs). The term op-la is from the French oeuf au plat (which may be served with a hot meat ball soup)), xôi (orglutinous rice, either savoury or sweet), boiled eggs or congee (similar to the southern Chinese), are common breakfast meals in Vietnam. Often, the Vietnamese will drink coffee, tea, juice, or soy milk to complete their breakfasts.

Breakfast in... the Philippines

Breakfast is known in the Philippines as 'agahan' or 'almusal'. Philippine breakfasts vary from moderate to very heavy, depending on tradition. In some areas, even leftover 'lechon' (roast suckling pig) is eaten with fried rice.

Rice is a predominant staple in the Philippines. As such, a favourite traditional breakfast has fried rice called sinangag. Usually, this is made of leftover rice from the previous dinner (so nothing is wasted, as well as because this yields a firm and "tossed" texture, which is preferred over sticky), and fried with salt and garlic cloves. This is then combined with fried or scrambled eggs, and a choice of breakfast meat: beef 'tapa' (similar to beef jerky), pork tocino (sweet cured pork), 'longgansia' (sausage), dried, smoked fish (such as tuyo), canned sardines, sauteed corned beef, or 'abodo', sometimes with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an 'ensaymada' (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is 'pan de sal' (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee.

Western-style breakfasts such as pancakes, French toast, and porridge are also eaten at home, as are cold breakfast cereals which are popular with children. There is also a breakfast known as tapsilog, which is a combination of tapa, sinangag and itlog (egg). Finally, there is 'champorado', a local chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) — an unusual, though authentically Filipino combination.

In the early mornings, hawkers also sell rice porridge (lugaw/goto), and noodle soups (such as mami, lomi, and batchoy) from stalls to those on their way to work. Bakeries also open early for those purchasing pandesalto eat at home, as well as for people who eat breakfast "on the go". Tahos are also a popular accompaniment to breakfast, especially with children, and these are bought from vendors who carry them.

Breakfast in... Pakistan

The traditional breakfast in Pakistan is usually a heavy meal. There are several dishes:

• 'halva puri cholay' or 'halva puri', for short, consists of two separate dishes, 'halva', a sweet made from semolina, and aloo cholay, a spicy chickpea-and-potato curry eaten with 'puri', a small circular deep-fried flat bread.
• 'Siri paya' is eaten with naan (siri paya is a stew made of cow, goat or lamb's brain and feet. "Siri" means the head of the animal and "paya" its feet. It is considered a delicacy.
• Nihari is a stew made from beef or lamb and curry. Nihari is also eaten with naan bread.
• Lassi is a drink made from milk and yogurt, served in sweet, and rarely, in salty flavor.

Otherwise, parathas are widely eaten for breakfast; they may be stuffed with vegetables, chicken, beef or mutton mince or unstuffed eaten alongside fried or scrambled eggs or aloo(potatoes). Tea is served with breakfast.

In cities and other urban areas, eggs and toast with butter and jam are also popular. Another breakfast popular in urban areas in Pakistan is tea with buttered rusks and fresh orange juice.

In Karachi and Hyderabad, where Urdu-speaking migrants from North India are in majority, Shermal and Taftan are a popular breakfast item.

Breakfast in... India

In Bengal and Bangladesh, breakfast may include luchil kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits. The luchi/kochuri are served with a vegetable curry or something sauteed. Semifermented rice (panta bhaath), which has a mild pungent flavour, is also eaten, sometimes with dal and chilies.

In South India, the most popular breakfast has several possible main dishes, such as idlis, vadas, dosas, uppuma (uppittu), savorypongal, and chapatis. These are most often served with hot sambar and at least one kind of chutney. This is usually accompanied with a tumbler of filter coffee.

In Karnataka, Tamil Nadu and Andhra Pradesh especially, rice porridge (known as congee, kanji or ganji) is also traditional. It is served with various condiments such as pickles, nuts, coconut chutney or curry.

Kerala's traditional breakfast praatal includes puttu (eaten with kadala (black chana curry) or ripe bananas, porotta, pathiri or orotti (eaten with chicken, mutton or vegetable curry), appam— paalappam, vellayappam, kallappam, idiyappam or noolappam with egg curry or vegetarian stew, kappa, tapioca and meencurry /meenvaruttathu (tapioca and fish) and other popular breakfast items like idli and dosa or masala dosa.

Other common dishes include ada , ariyappam, and uppumaavu.

The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble crepes) with fresh butter, cooked tatse vegetables, especially aloo sabzi.Puri and chholey are also a popular breakfast, along with rajma-chawal.

The Muslim breakfast of North India, especially Delhi and Uttar Pradesh, consists of shermal (a heavy but very soft sweet naan-type bread) and taftan (slightly sweet and salty variant of naan).

Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. Samosas, and a combination of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast items in Uttar Pradesh and its surrounding parts. In Maharashtra, poha, upma, idli, thalipit, and shira (similar to kesaribath) is frequently eaten for breakfast.

Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. A dip for the theplas is also made by mixing pickle with yogurt. Tea is a staple item in breakfast.

In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.

Breakfast in... Malaysia and Singapore

In Malaysia, breakfast sometimes consists of a popular Malay food called 'nasi lemak'. Other food such as roti prata (known as roti canaiin Malaysia), kaya toast, half boiled eggs and wonton noodles are also among the favorites. In the Malaysian's East Coast, glutinous rice is eaten as breakfast. Malaysian Chinese from the town of Klang, which is famous for its 'bak kut teh', frequently eat it for breakfast. In other parts of Malaysia and Singapore, however, it is more commonly eaten at other meals.

A typical Singaporean breakfast usually consists of a variety of food options from various cultures. Most common are fried noodles with egg (or other side dishes like vegetables, ham, meatballs, cheese, fish cake or tofu), mee goreng (Malay version of fried noodles, albeit spicier), nasi lemak, curry puffs, kueh-kueh (Malay cakes) or sandwiches for those on the move. For those who can afford a more leisurely breakfast, it can be noodle soup, kway chap (flat noodles in braised soup along with sides like tofu, peanut, pork and pig organs.), a variety of Malay noodle soup dishes like mee soto and mee siam. There are other local favourites like bean curd, sweet soup like black glutinous rice porridge anr green or red bean soup. Others may prefer toast, cereals or an American breakfast from fast-food chains. It is common especially among older students and working adults to skip breakfast.

Breakfast in... Japan

A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is 'natto' (a type of fermented soybeans), which is most popularly eaten for breakfast. A typical Japanese restaurant breakfast presentation would be miso soup, rice with nori or other garnishes, nattō, rice porridge, grilled fish, raw egg, and a pickled vegetable. The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels worldwide. It is common in Japanese households to include leftover items from the last evening's dinner in the next day's breakfast. Western breakfast foods such as toast and boiled or fried eggs are also common, and cereals are becoming popular. The typical breakfast beverage is green tea (traditional).

Breakfast in... Indonesia

A popular Indonesian breakfast is lontong sayur, a dish made of compressed rice with a spicy curry sauce and cooked vegetables, typically jackfruit, as well as mie (noodles), deep fried redskin peanuts, and kerupuk (prawn crackers). Optional accompaniments include boiled egg (sometimes in a spicy sambal) and perkedel (deep fried potato cakes). A quantity of the dish will be prepared prior to sale at a food cart or warung, and will be served at room temperature and not reheated during sale.

In homes, nasi goreng is the most popular breakfast dish (unlike lontong however, nasi goreng is also eaten for lunch and dinner) in Indonesia (lontong, taking far more preparation, would generally be eaten at a local warung or food cart), and is also sold in warungs. In addition to these, Indonesians often simply eat the leftovers from the previous evening's dinner, such as curry, with plain rice - the high temperatures and widespread lack of refrigeration making it prudent to eat food while it is still relatively fresh. If lacking such leftovers, a basic dish such as fried ikan teri (dried fish), or some kind of fried egg, again served with plain rice, would be common.

Manners

Manners are a thing that I have been brought up to have. Sometimes my own manners are not great, however I do strongly believe that manners are an essential part of society. In sociology manners are unenforced standards of conduct which show that you are proper, polite and refined. 'Correct' manners change according to geographical location, social status, occasion and many other factors.

Breakfast in... China

Breakfasts vary greatly between different regions. In northern China breakfast fare typically includes 'haujuan, mantou(steamed breads), 'shaobing' (unleavened pocket-bread with sesame), baozi (steamed buns with meat or vegetable stuffing), with dounai or doujiang (soy milk) or tea served in Chinese style as beverages.

In central and eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces, breakfast includes some northern as well as southern dishes. These may be 'ci fan tuan' a soup made by fried tofu and cellophane noodles); plain rice porridge served with numerous side dishes, such as salted duck eggs, pickled vegetables, and century eggs; or sweetened or savoury soy milk served with 'shāobǐng' or 'youtiao'.

In southeastern China, such as Fujian province, breakfasts consist of rice porridge served with side dishes such as pickled vegetables and century eggs (also known as thousand-year old eggs).

Chinese steamed eggs is a common dish served throughout China. Vegetables, shrimp, scallions, and tofu are commonly added and steamed with the eggs. In southern areas, eggs are usually served with rice congee, but in the northern areas it is served with mantou (Chinese steamed buns).

In southern China, represented by Guangdong province, breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai. Side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables, such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney. It can be served with or without 'youtiao'. Other breakfast fares include rice noodle rolls (cheong fun) (served with hoisin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fangao (rice cakes), jianbing (thin crispy omelets with fillings folded in), luobogao (turnip cakes) and zongzi (another kind of rice cake wrapped in bamboo leaves). The dim sum specialties are in a different class. Dim sum is often eaten as brunch at special dim sum restaurants.

Breakfast in... Burma

In Burma, the traditional breakfast in town and country alike is 'htamin jaw', fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor.

Glutinous rice or 'kao hnyin' is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety known as 'nga cheik' cooked the same way and called 'nga cheik paung'. 'Si damin' is sticky rice cooked with tumeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as baya jaw 'urad dal' go with all of them.

'Nan bya' or 'naan' (Indian-style flatbreads) again with pè byouk or simply buttered is served with Indian tea or coffee. It also goes very well with hseiksoup (mutton soup).

Fried chapati, blistered like 'nan bya' but crispy, with 'pè byouk' and crispy fried onions is a popular alternative.

'Htat ta ya' which literally means "a hundred layers", is flaky multilayered fried 'paratha' served with either 'pè byouk' or a sprinkle of sugar.

'Eeja gway' (Chinese-style fried breadsticks or 'youtiao') with Indian tea or coffee is another favourite.

'Mohinga', perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour and/or crushed toasted rice, lemon grass , sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea (pè jan jaw), urad dal (baya jaw) or 'gourd'(bu jaw), boiled egg and fried fish cake (nga hpè jaw).

Another dish, growing in popularity because of its healthier composite and economic friendliness, is the Rakhine Mont-de, a variant of Mohinga, but lighter. It consists of thin rice noodles eaten with clear soup, made from boiled ngapi and lemon grass. Toasted fish flakes, from snakefish and green and red chili paste are also added, with seasoning. RakhineMont-de is also called ar-pu-shar-pu (literally "hot throat", "hot tongue") because of its heavy use of spicy ingredients. A salad version also exists. It is now available in many cities and towns across Burma.

Breakfast in... Asia

The breakfast in Asia is very connected with the Asian lifestyle, as all other meals. Unlike the African breakfast, a typical Asian breakfast shares far less similarities with the European and American breakfast. Rice is infallible part of an Asian breakfast in most areas in Asia, however stuff like fermented cabbage also have big role in an Asian breakfast.

• Afghanistan. A typical breakfast would be omelette or boiled eggs, cake or biscuits, buttered toast, rice with koft'a (meat) or sabzi (vagetable). Drinks include black tea, orqaimaaq chai (green tea with milk and rose essence or cardamom seeds).

• Cambodia. In Cambodia, rice congee (babaw) is widely eaten for breakfast. Plain congee is typically eaten with salted eggs, pickled vegetables, or dried fish. Chicken congee, pig's blood congee, and seafood congee are also commonly eaten. Cambodians also enjoy rice served with sliced pork or chicken with pickled vegetables or a noodle dish (usually a noodle soup called khtieau). Caw (a pork or fish soup dish made with caramelized sugar) is also eaten with congee or rice for breakfast.

• Korea. In South Korea breakfast contains rice, soup, several kinds of 'namul' or seasoned vegetables, kimchi (fermented, pickled vegetables), and grilled meat or fish. Traditionally, food eaten in the morning does not differ substantially from the other meals of the day, though the number of dishes is fewer. Today, however, people are more likely to eat Western-style breakfasts similar to those in the United States.

• Laos. In Laos, it is customary to eat soup for breakfast, as well as congee.

• Nepal. Breakfast contains bread, soup, vegetables and chappati called puri tarkari. Tea and milk are part of the daily breakfast routine, along with satu (powder of corn) or 'chiura' (beaten rice) etc. Dal, bhat and tarkari are the famous staple foods of Nepal.

• Hong Kong.Traditional Chinese breakfasts in Hong Kong follow those in Canton. Also found are local interpretations of English breakfast and eastern Chinese breakfast fare. The long periods of British colonial rule and the influx of many refugees from Jiangsu and Zhejiang provinces and Shanghai around the end of the Chinese Civil War changed eating habits. In Hong Kong, 'cha chaan teng' breakfasts might consist of Hong Kong-style milk tea, coffee, or 'yuen yeung', served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham. The Taiwanese regard this local interpretation of the English breakfast as unique to Hong Kong. In upscale restaurants or hotels, however, standard English and Continental breakfasts are served.
• • Sri Lanka. The traditional breakfast includes usually fresh roti, pittu, string hoppers, hoppers, milk rice, appa, green gram or bread . These are usually eaten with sambol (coconut, maldive fish or seeni-onion fried with chili and sugar),with jaggery, plantains or curry (fish, meat or vegetable). Noodles and cereals such as cornflakes are relative newcomers in main cities. Sri Lankans also have a traditional soup-like drink called kanda. A typical everyday breakfast can simply consist of "brother bread" with dhal curry, sambol, butter and cheese or jam, plantain banana and tea.
  • Taiwan. The influx of mainland Chinese to the Taiwan Province in 1949 after the end of the Chinese Civil War changed breakfast habits. Breakfasts tend to be a mix of northern and eastern Chinese dishes and the traditional southeastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Han Chinese descent, such as Taipei. A typical Taiwan breakfast consists of 'you tiao' (a fried breadstick), dou jiang (a warm, savory soybean soup), and sao bing (a crispy scallion pancakes). The you tiao is dipped in the dou jiang, similar to how bread is dipped in soup.
  • Thailand. In the case of Thailand, a variety of different foods are served for breakfast since the country has opened to the eating cultures from many countries. Thai-Chinese people typically have 'congee/jook', boil-rice with fishes, pickles, dried shredded pork; dim-sum is also popular in some provinces, particularly in the south of Thailand. During rush hours in big cities, particularly Bangkok, people would have a fast and simple Western style breakfast, for example, bread, cornflakes, omelet, coffee and milk. Street eateries in Bangkok offer a wide range of food, such as sandwiches, grilled or fried pork with sticky rice, noodles, rice and Thai curries. Since there are so many kinds of food for breakfast, Thai people usually say that they would eat whatever they want for their breakfast.

Breakfast in... Africa

Although breakfast in Africa varies by region, fruit plays significant part in an African breakfast, and meals in general. Neighboring cultures exude a great influence in Northern Africa while South African breakfasts have become defined by European and American settlers.

• Ghana. The typical breakfast includes omelets; a very sweet and dense bread known as sugar bread; and tea. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors. A porridge called Tom Brown (a light brown porridge made from roasted maize flour) is also eaten for breakfast.

• Senegal. Breakfast typically includes freeze-dried coffee, typically Nescafé, with dried milk and abundant sugar, accompanied by baguette with various spreads: Chocoleca, aNutella equivalent made from peanuts; butter; or processed mild cheese. Fresh fruit, including mangoes and bananas, are often also part of a simple breakfast.

• Uganda. Breakfasts vary by region. People often have a cup of tea with a variety of either warm or cold foods. In central Uganda, tea is prepared with milk and ginger, and it is served with a warm meal known locally as katogo. This is a combination of green cooking bananas (matooke) mixed either in a stew from beef or in sauce from vegetables such as beans. In some parts of northern Uganda, breakfast would consist of tea and boiled cassava

Nigeria is the most populous country in Africa and hosts over 25o different ethnic groups, with related varieties of cusines.

With the south western Yoruba people one of the most common breakfasts is Ògì— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with Acarajé or Moi moi. Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast.

English tea or malta is served as a breakfast drink. Another popular option in southwest Nigeria is garri, which is eaten like a cereal. Garri, known in Brazil as farofa, is made from the root of cassava. For breakfast, it is soaked in water and sweetened with sugar.

In contemporary times, a local meal called waakye (rice cooked in beans) is very common. People prefer to buy waakye from street vendors just as they do other small meals. It is normally eaten before work begins in offices.