Mr. Jan Kaiser our General Manager and our Executive Chef Anston Fivaz on the first day of Trials in Mistral our all day Dining………………………..
Breakfast is the first meal of the day. It is the time when the soul needs to be rejuvenated and refreshed. Breakfast varies according to your daily rituals, your daily time allocation and your palate. People all over the world refuel on different energy boosting food depending on your cultural background and your metabolism.
The word is a compound of “break” and “fast”, referring to the conclusion of fasting since the previous day’s last meal. Breakfast meals vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes dairy, and beverage.
Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight
We at Ibn Battuta Gate Hotel Dubai by Movenpick Hotels and resorts believe that you can only perform at your peak after a Healthy and nourishing breakfast, hence our Kitchen Brigade under the watchful Guidance of Chef Reydan prepare an assortment of Healthy and energy refueling dishes and abundance of fresh tropical fruit, We have combined all the continents and bring to you every morning a slice of heaven on your plate
Breakfasts vary greatly between different regions. In northern China breakfast fare typically includes huajuan, mantou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), baozi (steamed buns with meat or vegetable stuffing), with dounai or doujian soy milk or tea served in Chinese style as beverages.
In central and eastern China, typified by Shanghai and the neighboring Jiangsu, Zhejiang, and Anhui provinces, breakfast includes some northern as well as southern dishes. These may be ci fan tuan, youdoufu fensi (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 savory soy milk served with shāobǐng
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 Guandgdong 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), luogobao (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.
In Bengal and Bangladesh, breakfast may include luchi / kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits. The luchi / kochuri are served with a vegetable curry or something sauteed. Semi fermented rice (panta bhaath), which has a mild pungent flavor, is also eaten, sometimes with dal and chilis
In South India, the most popular breakfast has several possible main dishes, such as idlis, vadas, dosas, uppuma (uppitu), savory pongal, 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’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, idyappam, or noolappam with egg curry or vegetarian stew, kappa (tapioca) and meen curry / meen varuttathu (tapioca and fish) and other popular breakfast items like idli and dosa or masala dosa.
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 choley 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.
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
A popular Indonesian breakfast is Longtong sayur, a dish made of compressed rice with a spicy curry sauce and cooked vegetables, typically jackfruit, as well as mee (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 – 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.
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, natto 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).
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-canai in 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.
Australia and New Zealand
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, sausages, 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.
As a general rule, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean, 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 cappuccino 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.
- 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) accompanied by tea or coffee. Weekends or festive occasions may call for Danish pastries (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 muesli with milk, yoghurt and currants and fruits are popular or warm whole-grain porridge with milk and jam, (for example lingonberry jam). Pâté (leverpastej) with pickled cucumber, blueberry-soup 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 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 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 Kurtmelk (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 Danish 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, pumperknickel, ontbijtkoek or croissants.
- In 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.
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 breakfasts). 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/omelets, 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 (twarozek), 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 grains 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 omelets or sunny side up. Also, black coffee or tea, are usually served. In addition, natural juices 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 muesli.
- France. In France a typical domestic breakfast will consist of cups of coffee, often café, Café’ 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 croissant, 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, spanakokita, 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, pastirma and a boiled egg — all accompanied by hot black 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 un’espresso,(a strong shot of coffe to awaken the spirit in the South and an espresso with a shot of grappa in the North where the winter months are a lot colder, caffe e’ latte (hot coffee with milk) with bread or rolls, butter, and jam — known as prima colazione or just colazione. Fette biscottate (cookie-like hard bread often eaten with butter and jam or Nutella) and Biscotti 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 oil 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 flavor), magdalenas (a Spanish version of the French madeleine made with oil instead of butter) or buns.
- Portugal. A Portoguese 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.
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 and 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 café’ 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.
In Egypt the traditional breakfast is Foul madammes: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic.
In Iran, varieties of Iranian flatbreads naan, Iranian feta cheese (panir-e irani) or Persian feta cheese, butter (kareh), a variety of traditional marmalades (morabba) or jams, honey (angebin or asal), cream sar sheer and hot tea are essential breakfast foods. Other foods, such as heavy cream, walnuts, hard and soft boiled eggs, and omelets are also popular for breakfast. Traditionally, a choice of butter and cheese, butter and marmalade, heavy cream and honey, butter and honey, or cheese and walnuts are rubbed on fresh bread and folded into bite-sized sandwiches and are to be consumed with hot tea. The tea is preferably sweetened with sugar. Another breakfast food, which is usually consumed between the hours of three to five in the morning, in winter, is called halim. Halim is a combination of wheat, cinnamon, butter and sugar cooked with either shredded turkey/chicken or shredded lamb in huge pots. It is served hot and cold, but preferably hot. Almost everywhere in the country, especially in colder regions, a lamb head stew (kale pache) is consumed, usually on the early hours of weekend (Friday mornings).
An Israel breakfast typically consists of coffee, orange juice, fresh vegetables salad, goats/cows cream cheese, fresh bread or toast, olives, butter, fried eggs of your choice, and some small cookies or slices of cake. For an even fuller breakfast it might include hard-boiled eggs, cottage cheese, quark cheese, and Israeli salad. Another type of breakfast would be fried dough, malawach served with sweet fruits or something spicier. Hotels with continental breakfast, in addition to the aforementioned items, will usually serve many different kinds of fish and yogurts, as well as a dish of egg and spicy tomatoes known as shakshuka.
In Lebanon, there are several types of breakfast, including include Labneh, mankoucheh, lahm bi ajin, Kichek, and knefeh.
United States and Canada
Traditional breakfasts in the USA and Canada derive from the full English breakfast and other European breakfast traditions and feature predominantly sweet or mild-flavored foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain, porridges, egg, sausages or small link sausages, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, bagels, French toast, English muffins, pastries (such as croissants, doughnuts, and muffins), and fresh or stewed fruits of various types (stone, citrus, etc.). Steak may be served with eggs on the traditional menu. Cold cereal has become nearly ubiquitous in recent decades, and yogurt is widely popular. Coffee, tea, milk and fruit juices are standard breakfast beverages.
Many regions of the U.S.A. have local breakfast specialties that are less popular nationally. In the South, homemade biscuits served with country-style gravy (also called sawmill gravy), country ham and red eye gravy and grits are one traditional breakfast menu; the Southwest has huevos rancheros and spicy breakfast burritos, scrapple is a favorite in the Mid-Atlantic states; Salmon bagels are popular in the Northwest and pork roll is rarely available outside New Jersey and Philadelphia; and New Englanders still occasionally indulge in fried salt-pork, and pie. Fried eggs with bacon or sausage and American cheese on a seeded kaiser roll is a popular breakfast sandwich in parts of New York. Many Soul food breakfast menus across the country include fried chicken wings, catfish, pork chops and salmon croquettes. Specialty items also vary in popularity regionally, such as linguiça sausage and Spam in Hawaii, crab cakes in southern New England and the Mid-Atlantic regions, andouille sausage, chicory coffee, Chisesi ham and beignets in Louisiana, chorizo in the Southwest, lox and smoked salmon in the Northwest, goetta in Greater Cincinnati.
American breakfast customs derive from those of rural England in the 18th century, and some divergences probably reflect changes in the latter since that time. For example, modern English hot breakfasts not uncommonly include lightly fried tomato slices or a sauteed whole mushroom, but neither are found in the U.S. Breakfast kippers are also uncommon in the U.S. On the other hand, the steak-and-eggs breakfast is rare in England and probably a recent American import. English muffins (not to be confused with the British crumpet) are commonly eaten as a breakfast food in the United States.
Some regions of Canada especially Quebec, New Brunswick and parts of eastern Ontario will commonly include maple syrup with crêpes, French toast, pancakes, or waffles.
Hotels now often serve breakfast buffets for a fixed price, or offer sweet rolls, cereal, and coffee as a free “continental” breakfast. Traditionally, hotel breakfasts were made to order at a restaurant or by room service. Omelets made to order are also an option.
Today, most Americans and Canadians eat a reduced breakfast most days, but may still enjoy a traditional hearty breakfast on weekends, holidays, and vacations. Having only coffee or skipping breakfast entirely is also common. Eating out for breakfast or brunch is common on weekends and holidays.
Eggs are strongly associated with breakfast, to the extent that many Americans and Canadians consider egg dishes out of place later in the day.
A typical contemporary combination of food for a hearty breakfast consists of eggs (fried or scrambled), 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, breakfast, oatmeal, pancakes, or waffles) either alone or served with fruit and yogurt. This second option, similar to the continental breakfasts served in Europe, is especially common in institutional situations where serving hot food is difficult, expensive, or impractical.
Restaurants that serve breakfast typically base their menus around egg dishes and pork meats such as sausage, ham and bacon. Pancakes and waffles are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelets, sausage or bacon, hash browns, sausage gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.
A typical breakfast for those that eat ordinary breakfast as a home meal is instant oatmeal or a cold breakfast cereal with milk. Leftovers from the previous day’s meals may also be eaten, such as cold pizza
Breakfasts influenced by recent dietary advice are gaining in popularity in some parts of the country, such as California, featuring yogurt, whole-grain cereal, fresh fruit or egg-white omelets.
Coffee is the most common breakfast beverage. In the United States, 65% of coffee drunk during the day is with breakfast. Also common are tea, milk, hot chocolate, orange juice, and other fruit juices (grapefruit, tomato, etc). Occasionally, caffeinated carbonated beverages may be substituted for the more traditional coffee or tea. Espresso drinks such as cappuccino and latte have become increasingly popular since the 1990s. In Washington State and British Columbia, the cappuccino and latte are the default way of buying coffee for breakfast.
The modern options typical of the U.S.A. and Canada are representative of Western-style breakfasts that have become common worldwide, especially in industrialized nations.
Breakfast foods are thought to be typically eaten during morning hours these foods are distinct from other foods even if eaten outside of the morning. In this sense, some serve breakfast for supper. There are several fast food and casual dining chains in North America, such as IHOP and Denny’s that specialize in hearty breakfast-style foods, such as pancakes and country breakfasts, and offer them all day. Like greasy spoons in the UK, American coffee shops and diners typically serve breakfast foods all day.