Around the World in 7 Days: A Week of Unique Global Breakfasts
Thanks to Sigmund Freud’s nephew, Edward Bernays, in a 1925 PR campaign to sell more bacon for the Beech-Nut Packing Company, breakfast has been revered as the most essential meal to eat each day. Bernays employed ideas and psychological tactics from his uncle Sigmund to sway the American consumer into purchasing bacon and eggs to enjoy as a true “all-American breakfast.”
We now know that a balanced breakfast is a good thing to get your metabolism going and provide needed energy for the day. Fasten your seatbelts, and prepare for lift-off as we transport you to a variety of many different countries to enjoy a unique selection of global breakfasts. Below, we’ve brought you 7 global breakfasts from many different regions so you can travel around the world (for breakfast) in 7 days.
7 Global Breakfasts:
Brazil: Pão de Queijo
Pronounced POW-DE-KAYJU, these little round "cheese buns" are known as a breakfast staple in Brazil as an accompaniment to morning coffee. Brazilians also enjoy global breakfasts consisting of fresh exotic fruits and farina porridge.
Recipe via Olivia's Cuisine
Pão de Queijo
4 cups Tapioca flour
1 1/4 cups Milk
1/2 cup Water
6 tbsp. Oil
1 1/2 cups Parmesan cheese, grated
1 cups Mozzarella cheese, shredded
2 Large eggs
2 tsp. Salt
Preheat oven to 400 degrees with a rack in the middle.
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, white and sticky.
With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there because they will. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. The dough is supposed to be soft and sticky. However, if you're worried it's too runny, add some more tapioca flour. Just don't overdo it or your cheese bread will be tough and not too gooey.
To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized. Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
Bake for 15-20 minutes or until they are golden and puffed. Serve them warm, and enjoy!
France: Pain et Pâtisseries
The French are known for their carb-heavy global breakfasts with fresh bread, croissants, and pastries to enjoy with coffee or juice. Along with croissants and baguettes, the classic French Pain au Raisin buns are ubiquitous in the morning bread basket that arrives after you order your café crème in Paris. It's the sweet custard and plump raisins that makes them unique.
Recipe via The Sugar Hit
Pain au Raisin
For the custard:
1 Egg yolk
1 tbsp. Sugar
2 tsp. Plain flour
1/2 cup Milk
For the fruit:
3/4 cup Raisins
For the pastry:
1/4 cup Warm water
1/2 cup Milk
1 Large egg
2 1/4 cups Plain flour
2 tsp. Active dried yeast
1 tbsp. Sugar
2 sticks Chilled butter, cut into small cubes
Pinch of salt
To make the custard, whisk together all the ingredients in a small saucepan. Place the pan on a medium heat and bring up to a simmer, whisking constantly. Once the mixture is bubbling, keep cooking, stirring constantly for about a minute, and then scrape into a small bowl, cover with plastic and chill in the fridge.
To make the fruit, place the fruit in a bowl and cover with hot water. Leave to steep in the fridge overnight.
To make the pastry, whisk together the water, milk and egg. Place the flour, yeast, salt and sugar into a large bowl and toss in the cold cubed butter.
Add the liquid to the flour, and stir everything together, until the flour is absorbed and the butter evenly distributed. Cover the bowl with plastic wrap and place in the fridge overnight.
The next morning, generously flour your work surface, and roll out the pastry, flattening out the butter cubes as you roll, into a large 13x9-inch rectangle. Fold the pastry in thirds, like a letter, so the bottom edge comes up and the top edge comes down, and then roll the rectangle back out the same size. Repeat this process 3 more times.
Roll the pastry out one final time, and spread with the chilled custard. Scatter over the soaked fruit (discarding any remaining liquid). Roll the rectangle up tightly, starting from the short edge.
Cut the log into 10 rounds, laying them onto a lined baking sheet. Set the pastries aside to rise for 15 minutes, while you preheat your oven to 375 degrees.
When the 15 minutes is up, bake the pastries for 20-25 minutes, or until dark golden brown. Leave to cool for at least 10 minutes, and then have at 'em!
North Africa & Israel: Shakshuka
This traditional North African dish is also a classic Israeli breakfast found in cafes and hotels, featuring poached eggs in a tomato sauce, often accompanied with feta cheese and cilantro. In Israel, this breakfast dish also comes with tuna, olives, bread and butter/jams, salad, and spreads.
Recipe via New York Times Cooking
Shakshuka with Feta Cheese
3 tbsp. Extra-virgin olive oil
1 Large onion, halved and thinly sliced
1 Large red bell pepper, seeded and thinly sliced
3 Garlic cloves, thinly sliced
1 tsp. Ground cumin
1 tsp. Sweet paprika
1/8 tsp. Cayenne (or to taste)
1 (28-oz) can Whole tomatoes with juice, coarsely chopped
3/4 tsp. Salt, more as needed
1/4 tsp. Black pepper, more as needed
1 1/4 cups Feta cheese, crumbled
6 Large eggs
Fresh cilantro, chopped, for serving
Hot sauce, for serving
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Japan: Miso Soup & Okayu
Many traditional Japanese households start their mornings off with a serving of Green Tea and less-than traditional breakfast offerings. In Japan, breakfast looks similar to what we typically eat for lunch and dinner, featuring more savory options of Okayu, or steamed rice porridge, grilled fish, pickled vegetables, and often a bowl of miso soup.
Recipe via La Fuji Mama
Ginger Honey Okayu
1 c Short grain white rice, uncooked
5 c Water for thick okayu (7 cups water for thinner okayu)
1 tbsp. Ginger, freshly grated
1 tsp. Salt
4 tbsp. Honey (or to taste)
Wash the rice in cool water, then drain. Repeat until the water runs clear. Put the rice and water in a heavy bottomed pot and let it sit for 30 minutes. Add the salt and ginger, stir to combine, and then cover the pot. Heat the mixture over medium-high heat. When the mixture beings to boil, reduce the heat to low and continue to cook the rice for 30 minutes.
Remove the pot from the heat, keeping the pot covered, and let the residual heat steam the rice for 10 minutes. Open the lid and gently stir the rice to loosen it. To serve, divide the okayu into individual rice bowls. Drizzle one tablespoon of honey over the rice in each bowl and enjoy.
Mexico: Huevos Divorciados with Chilaquiles
This Mexican dish is a lesser-known version of Huevos Rancheros, where the eggs are separated— or divorced— by a line of refried beans or chilaquiles. Traditionally, one egg is topped with salsa roja and the other with salsa verde for different complimentary flavors.
Recipe via Food Network
2 tbsp. Canola oil, divided
2 (6-inch) Corn tortillas
4 Large eggs
4 tbsp. Salsa roja
4 tbsp. Salsa verde
Salt to taste
1 dozen Corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
1 1/2 - 2 cups Red chile sauce or salsa verde*
In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
Add 2 tbsp. oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs.
Heat 1 tbsp. oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, about 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
Heat the remaining 1 tbsp. oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
Unwrap the tortillas and arrange them flat on a serving plate. Layer chilaquiles in a stack between each tortilla Top each tortilla with 2 fried eggs and spoon salsa roja over 1 egg and top the other egg with salsa verde. Serve immediately.
In Sweden, a Smörgåstårta is known as an open-faced sandwich, and a typical Swedish breakfast item. The literal translation means “Savory Sandwich Torte,” or sandwich cake. Two slices of bread are often eaten, topped with a thin spread of butter and a combination of toppings including ham, smoked salmon, cheese, lettuce, cucumber, tomato or hard-boiled egg. The recipe below provides three different types of spreads to enjoy with this Swedish breakfast delight.
Recipe via Epicurious
1 loaf Pumpernickel bread
For egg salad filling:
8 Hard-boiled large eggs, chopped fine
2/3 cup Mayonnaise
2 Scallions (white and pale green parts only), chopped fine
1 tsp. Drained capers, chopped
For smoked salmon filling:
10 oz. Smoked salmon, chopped fine
1 1/2 cups Crème fraiche
1 tsp. Lemon juice, fresh
For cream cheese filling:
3/4 cup Cream cheese, whipped
1/2 stick Unsalted butter, softened
3 tbsp. Mixed finely chopped fresh herbs such as parsley, dill, and chives
For herb topping:
1/3 cup Fresh parsley leaves, finely chopped
1/3 cup Fresh dill sprigs, finely chopped
1/3 cup Fresh chives, finely chopped
In 3 separate bowls combine ingredients for each individual filling, stirring each together until combined well. Season each filling with salt and pepper to taste.
Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining bread slices in same manner.
On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
For the topping, stir together herbs in a bowl until combined well. Trim sides of torte and sprinkle topping over egg salad layer. For a more traditional smörgåstårta, adorn the top of your torte with fresh sliced cucumber and tomato in addition to herbs. Serve torte cut into small pieces.
United States: Eggs Benedict
This popular breakfast item came about in the 1860s at Delmonico’s Restaurant in New York, the very first fine dining restaurant in the U.S. One day, a restaurant patron, Mrs. LeGrand Benedict, found nothing on the menu to her liking and wanted something new for lunch. After talking it over with Chef Charles Ranhofer, Eggs Benedict was born.
Recipe via What's Cooking America
Traditional Eggs Benedict
For Hollandaise Sauce:
4 Egg yolks
1 tbsp. Lemon juice, freshly squeezed
1/2 cup (1 stick) Unsalted butter, melted
For Eggs Benedict:
2 English muffins, halved horizontally
4 slices Baked ham or Canadian bacon
4 Whole eggs for poaching
2 tbsp. Distilled white vinegar
2 tsp. Salt
Parsley or chives, for garnish
Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and has doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. (Be careful not to let the eggs get too hot or they will scramble.)
While whisking, slowly drizzle in the melted butter and continue to whisk until the sauce has thickened and doubled in volume. Remove from heat.
Whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
For Eggs Benedict:
Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler, spread with 1 tsp. butter. In a large frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.
Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. NOTE: To prevent sticking, grease the pan with a little oil before filling with water. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). HINT: When you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. Without it, the eggs can become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
To serve best-quality poach eggs, the poached eggs should be served as soon as they are pulled from the water and drained. They cool down quickly and once cold, they are not as desirable for the diner.
Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig or chopped chives.