Eggs, Bacon, Toast, Pancakes.. I love American breakfast more than anyone. However, there are a lot of different options out there when it comes to breakfast recipes around the world.
Let us introduce you to 9 of our favorite international breakfast recipes…
1. Full English Breakfast
2 Cumberland sausages
2 rashers of smoked bacon
2 eggs
mushrooms
1 tomato
tin of baked beans
2 rounds of bread
black pudding
2 hash browns
cooking oil
salt – to taste
brown sauce (look for HP brown sauce) – to taste
Grill the sausages, bacon and halved tomato to suit your taste. Add a little oil into a frying pan and fry off the black pudding and mushrooms together. Start to gently simmer the pan of baked beans. Add 2 Tbs. more oil into the pan and place a round of bread in and fry until golden brown – repeat for the second slice.
Fry the 2 eggs. Serve with a cup of English Breakfast Tea and a squirt of brown sauce. Enjoy!
2. Spanish Omelette
4 medium-sized potatoes – peeled and thinly sliced
6 large eggs
1 onion – chopped
1 green pepper – chopped
1/4 litre (about 1 cup) olive oil
salt
Heat the oil in a large frying pan and fry the sliced potatoes until almost soft. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn’t stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.
After about ten minutes, turn the omelette. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn’t stick to the bottom, until it has set all the way through. Buen apetito!
3. Breakfast from the Netherlands: Bacon & Apple Pancakes
1 cup white flour (140 g)
1/4 tsp baking powder
1/2 tsp salt
1 cup milk (250 ml)
1 egg
1 tsp butter
1 tsp oil
10 rashers of bacon, sliced into thin strips
3 crisp apples, thinly sliced
‘Suikerstroop’ (Dutch pancake syrup) or a syrup of your choice
Mix the flour, baking powder, salt and a little of the milk. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan).Bake until bubbles appear on the surface and turn over.
Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top. Smakelijk!
4. Polish Breakfast: Kanapki
1 loaf French Bread
½ sticks Butter, Slightly Softened
6 ounces, weight Cream Cheese
½ pounds Deli Ham, Thinly Sliced (brown Sugar Or Black Forest Work Well)
1 pound Smoked (pre-cooked) Polska Kielbasa
3 whole Hard Boiled Eggs, Sliced Crosswise
½ whole Cucumber, Peeled And Sliced Thinly
1 jar Dill Pickles
½ containers Cherry Or Grape Tomatoes, Halved (10.5 Oz Container)
2 Tablespoons Onion, finely chopped
1 Tablespoon Fresh Dill, Chopped
Slice French bread into 3/4″ slices and lay flat. Spread a very thin layer of butter on each slice, followed by a thin layer of cream cheese.
Cut the kielbasa link into manageable pieces and remove the outer casing. Slice the kielbasa into thin rounds.
Layer one slice of deli ham followed by one slice each of kielbasa, cucumber, hard boiled egg, pickle chips, and tomato. Sprinkle each sandwich with the finely chopped onion and top with chopped fresh dill. Smacznego!
5. Indian Breakfast: Moong Dal Cheela
200 gm moong dal
4-5 diced paneer pieces
1 tsp crushed paneer mixed with chaat masala
1 tsp capsicum and cabbage – chopped
1/2 tsp onions – chopped
1 tsp cashewnuts
Salt – to taste
Ghee – for frying
First google where you can buy moong dal (try the international aisle at Wegmans?) Soak the moong dal overnight and grind it with some salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it.
Add the cashewnuts and all the vegetables.
Dab some ghee on top and flip it over to cook for a few minutes.
Serve with mint chutney and sweet chutney.
6. Thai Breakfast:Kai jeow Moo Sab
2 eggs
2 tablespoons minced pork (or minced chicken)
¾ teaspoon soy sauce
About ½ cup of oil for frying
Tomato sauce (optional)
Fresh steamed rice
Add a half cup of vegetable oil to a small sauce pan on medium heat.
Take your 2 eggs and crack them into a mixing bowl. Add about 2 tablespoons of minced pork or minced chicken to the egg. Add ¾ of a teaspoon of light soy sauce to your egg and pork. Break the yolks and whisk.
Pour in your egg mixture directly into the center of the oil. Flip the Thai omelet after 30 seconds or so. After another 30 seconds (use the spatula to confirm it’s cooked all the way through), the omelet should be golden yellow on both sides. Drain the excess oil and serve with hot rice.
7. A Russian Breakfast: Oladi
1 cup flour
1 tsp sugar
1/2 tsp salt
2 eggs
2 cups buttermilk or kefir
oil for frying
Whisk together flour, sugar, and salt. Beat in eggs and whisk in buttermilk or kefir. Mix well.
Heat a skillet over medium heat and drizzle enough oil to cover the skillet.
Using a tablespoon, ladle the batter into the hot skillet. Turn the heat down if dough browns too quickly. When browned, flip, and repeat on other side.
Repeat until all the batter is used. Serve plain, with sour cream or jam.
8. Bolivian Breakfast: Saltenas
These are a little more involved…
Ingredients (filling)
3 Chicken breasts / pechugas de pollo
1 Potato / papa
1 Green onion / cebolla verde
1/2 Yellow onion / cebolla
1/4 cup peas / arbejas
2 tablespoons yellow pepper paste (or more if desire to add more heat) /
1/2 teaspoon cumin / cucharilla de comino
1/2 teaspoon oregano / cucharilla de oregano
1/4 teaspoon salt / cucharilla de sal
Pepper to taste / pimienta a gusto
1 tablespoon sugar / cuchara de azúcar
1/4 teaspoon vinegar / cucharilla de vinagre
1/4 cup butter / taza de mantequilla
1 tablespoon chopped parsley / cuchara de perejil picado
4 cups chicken stock / tazas de caldo de pollo
1 packet of gelatin /paquete de gelatina sin sabor
Dice the potato and add it to a pot of boiling water and cook for about 5 minutes. Drain the potatoes and set aside.
Boil the chicken breasts in a pot of water until they are completely cooked through, let cool and then shred the meat into small pieces. Set aside
Melt the butter with the yellow pepper in a large saucepan over medium heat until the butter separates from the pepper, about 4 minutes
Turn the temperature to low and add the spices (cumin, oregano, salt and pepper) and let everything cook together for 10 minutes
Add the diced onion and cook it until it softens, then add the green onion as well
Add the vinegar, sugar, parsley, potatoes and green peas and mix everything together well, add the chicken and the chicken broth as well and let it cook all together over medium heat for 5 minutes until the mixture is heated throughout. Add the packet of gelatin to the mixture and then transfer to a large bowl and allow to cool completely in the refrigerator
Ingredients (dough)
4 cups flour / harina
1/2 cup sugar / azúcar
1/2 tsp salt / sal
2 eggs / huevos
1 stick (half cup) butter / mantequilla
about 1 cup of warm water / agua tibia
In a large bowl mix together the flour, sugar and salt. In a separate bowl Lightly beat the egg and in a small saucepan melt the butter. Add all this to the flour mix with some warm water (approx 1 cup) and mix well until it forms a dough
Let the dough rest on the counter (covered in a towel so that it does not dry out) for about 10 minutes. Afterwards, divide the dough into smaller pieces and roll out, flouring as needed, into approximately 15cm diameter circles around a 1/4 cm thick. /
Take a frozen mold of saltena filling from the freezer and place it in the middle of the dough being sure to include some raisins/olives/sliced egg, wet the edges of the pastry and close together sealing the filling inside well, pinching and twisting the edges to ensure a strong seal.
Preheat your oven to 500 degrees, line a cookie sheet with tinfoil, and grease with non stick spray
Add the saltenas to the pan, brush with a beaten egg and place in the oven until the salteñas are browned (approx 15 minutes).
9. Egyptian Breakfast:Foul Madamas
2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)
Salt
1/3 cup chopped flat-leaf parsley
Extra-virgin olive oil
3 lemons, quartered
Salt and pepper
4–6 cloves garlic, crushed
Chili-pepper flakes
Cumin
Cook the drained beans in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce.
Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
Dress with extra-virgin olive oil, quartered lemons, salt and pepper, crushed garlic, chili-pepper flakes, and ground cumin.
Optional Garnishes
Peel hard-boiled or fried eggs
Do you have any favorite international breakfast recipes? Share it with us below!
PS. If you plan on freezing any of you’re foods beforehand, check out this easy freezer info graphic for the guidelines for freezing different food groups.
Source: eReplacementParts.com
