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Breakfast Around the World. What’s better than starting your day with a good breakfast? Starting your day with four breakfasts, each from a different corner of the world! Every country has its own signature breakfast dish, and I set out to cook (and devour) a few of my absolute favorites. In this article, we’ll travel from the bustling streets of New York City to the spicy kitchens of New Mexico, take a Mediterranean detour to Turkey, and finally end with the hearty breakfast spread of the United Kingdom. Let’s dive in, one crispy bacon strip and poached egg at a time.
Stop 1: New York City – The Classic Bacon, Egg, and Cheese
Welcome to New York City, the land of bagels, street hot dogs, and the glorious BEC (bacon, egg, and cheese). This is the ultimate handheld breakfast that embodies the city’s fast-paced lifestyle.
Ingredients:
- 2 eggs
- 2 slices of crispy bacon
- A kaiser roll (soft on the inside, slightly crusty outside)
- A slice of American cheese
Method:
- Bake That Bacon: Skip the stovetop mess and go pro with sheet tray cooking. Line a baking sheet with parchment paper, lay down the bacon, and pop it in the oven at 400°F for about 15 minutes. Crispy perfection, no splatter.
- Eggs-cellent Cooking: Crack two eggs onto your griddle (or skillet), letting them spread out into a golden blanket of joy. Top with cheese while the eggs are still sizzling so it melts into gooey perfection.
- Kaiser Roll Love: Toast your roll lightly to keep its soft center intact.
- Assembly: Layer the eggs and cheese on the roll, top with bacon, and wrap it up. It’s ready for the on-the-go lifestyle or a lazy Sunday on the couch.
Pro Tip: Don’t overthink it. A bacon, egg, and cheese is all about simplicity—crispy bacon, creamy eggs, and a toasty roll. It’s a sandwich that hugs you back.
Stop 2: New Mexico – Chilaquiles
Next up, we’re heading to New Mexico for chilaquiles, the brunch dish that feels like a fiesta in your mouth. Think fried tortilla chips drenched in a smoky red sauce, topped with eggs, avocado, and cheese. It’s comfort food with a kick.
Ingredients:
- Corn tortillas (cut into wedges)
- Dried guajillo and ancho chiles
- Tomatoes, onions, and garlic
- A pinch of epazote or cilantro
- Eggs (fried to perfection)
- Avocado, queso fresco, and lime for garnish
Method:
- Sauce Boss: Toast the guajillo and ancho chiles, then soak them in hot water. Char your tomatoes, onions, and garlic in a pan until smoky and blistered. Blend everything (including the chili water) into a smooth puree. Strain it to remove any bits for that silky texture.
- Tortilla Crunch: Fry your corn tortillas until golden and crispy. Pro tip: shallow frying works just fine. Drain on paper towels.
- Combine and Coat: Toss the fried tortillas in the reduced chili sauce until each chip is coated like it just won the salsa lottery.
- Top It Off: Add a fried egg, sliced avocado, crumbled queso fresco, and a spritz of lime.
Why We Love It: The mix of textures—crispy chips, creamy avocado, and the smoky sauce—is nothing short of magical. Every bite tastes like a victory dance at a backyard barbecue.
Stop 3: Turkey – Çılbır
From smoky and crunchy to creamy and tangy, we travel to Turkey for çılbır, a dish that’s as fun to eat as it is to pronounce. (Say it with me: “chill-burr.”) This 15th-century breakfast classic is yogurt-based, topped with poached eggs and Aleppo-infused butter.
Ingredients:
- Greek or Turkish yogurt
- Garlic (mashed into a paste)
- Fresh herbs (parsley, dill)
- Lemon zest
- Aleppo pepper, butter, and fennel
- Eggs (poached lovingly)
Method:
- Yogurt Base: Mix yogurt with garlic paste, a sprinkle of salt, lemon zest, and chopped herbs. Let it sit at room temperature to develop the flavors.
- Butter, Better: Melt butter and stir in Aleppo pepper and fennel. It’s fragrant, citrusy, and slightly spicy—a game-changer for breakfast.
- Poach Like a Pro: Simmer water, slide in room-temperature eggs, and poach until the whites are set but the yolks are still gloriously runny.
- Assembly: Spread the yogurt on a plate, nestle the poached eggs on top, and drizzle with Aleppo butter. Serve with crusty bread for scooping.
The Vibe: It’s like the elegant cousin of deviled eggs—light, tangy, and just indulgent enough. One bite, and you’ll understand why this dish has been beloved for centuries.
Stop 4: United Kingdom – The Full English Breakfast
Finally, let’s hop over to the UK for a proper full English breakfast (or “fry-up,” as the locals call it). This hearty spread has everything you need to tackle the day—or recover from last night.
Ingredients:
- Streaky bacon
- Sausages (“bangers”)
- Mushrooms and tomatoes
- Heinz baked beans
- Eggs (fried or poached)
- Black pudding (optional for the brave)
- Toast with butter
Method:
- Bacon and Bangers: Cook the bacon and sausages in a hot pan, letting all those delicious fats render out.
- Beans, Baby: Heat the baked beans with a touch of ketchup and HP sauce for that extra British tang.
- Veggie Love: Sear the mushrooms and tomatoes in the bacon fat for maximum flavor.
- Eggs, Two Ways: Crack eggs directly into the pan, baste with bacon grease, or steam for a silky finish.
- Plate It Up: Arrange everything on a plate with a side of buttered toast. Bonus points if you manage to fit it all on one tray.
Why It Works: The mix of sweet, tangy, salty, and smoky flavors ensures every bite feels like a warm, cozy hug from the British countryside.
Breakfast Takeaways
Cooking breakfast recipes from around the world isn’t just about the food—it’s about experiencing a slice of culture with every bite. Whether it’s the simplicity of a bacon, egg, and cheese, the vibrant flavors of chilaquiles, the creamy tang of çılbır, or the sheer decadence of a full English, breakfast has a universal language: delicious.
So, roll up your sleeves, grab a fork (or your hands, NYC style), and take your taste buds on a world tour. Who knows? You might just find a new favorite way to start your day.
Bon appétit—or as they say in New York, “Yo, enjoy!”