If you are staring at an empty fridge, barely making it through a green-tea cleanse, or just a perpetually hungry person, be warned: This post will make you very, very hungry.
Breakfast is King.
Research says that it makes yousmarter,fitter andhappier. It’s also the only meal that can be respectfully served in bed. It can seamlessly blend into lunch. You know brunch is a godsend on lazy days. And since it’s unlikely that linner, dunch, or dinfast will ever become a “thing,” I’m voting for breakfast as the most diverse of all meals.
It’s undoubtedly the best start to my day, and by the looks of this post, as a human race we are all united in our obsession with making our breakfasts drop-dead delicious.
#BreakfastBrag
Think you’ve got these breakfasts beat? Share a picture of your first meal of the day to Twitter, Instagram, and Facebook throughout the month of April. Use #breakfastbrag, and don’t forget to tag @sheswanderful. We want to see how our plates stack up!
If you still need convincing that breakfast is the best meal of the day, we’ve got a visual guide to breakfasts the likes of which you’ve never seen. And we’ve divided it by country, so consider it a tour around the world…all before lunch!
Breakfast in Lebanon
Farah Merie’s Instagram is what food dreams are made of. Just look at this drool-worthy photograph of her home-cooked Lebanese breakfast.
Image by Farah Merie.
According to Farah,
…a typical breakfast on the go is ‘mana’eesh’ (plural of ‘man’ousheh’). They are pies made round like pizzas with a basic dough, then either topped with cheese, or zaatar (a mixture of thyme, sumac and sesame in olive oil).
Farah continues, “The other plate is ‘labneh,’ a creamy form of yogurt that is strained overnight to lose its water. It’s then salted and topped with olive oil. It is delicious with dried mint, home-pickled olives, tomato or cucumber…or simply a cup of tea.”
If you are feeling particularly inspired by Farah today, give this labneh recipe a try.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Nigeria
Image by Mimi Offor.
If you are looking for a delicious insight into African delicacies, Mimi Offor’s Instagram is a revelation. Just look at the quintessential Nigerian breakfast above!
Mimi adds,
This is a staple food eaten in Nigeria. Some individuals prefer fried plantain with eggs or omelette, but here it is served with a tomato-based stew and stewed baked chicken.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Nicaragua
Image by Char J. Stoever.
Wanderful writer (and Peace Corps volunteer) Char sends us a photograph of a hearty Nicaraguan breakfast.
This is the typical breakfast in Nicaragua: Gallo Pinto (beans and rice), eggs, and tortilla. This version is spiced up a bit, as it is known as “huevos rancheros.” It has a simple red sauce with ketchup and onions as a base. They love ketchup here, as it is a cheap substitute for any other tomato-based alternative.
Follow Char’s journey @vulnerabletraveler.
Feeling like you could do with some heuvous rancheros this morning? This recipe is simple and delicious!
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Mexico
Image by Megan Stetzel.
Wanderful community member Megan Stetzel’s Mexican breakfast is loaded and wholesome.
Chilaquiles is a common breakfast dish in Mexico. It’s a style of nachos made with fried triangles of tortillas topped with red or green salsa sauce and a variety of toppings like shredded chicken, scrambled eggs, or cheese. Refried beans are typically served on the side.
Follow Megan on Instagram @ForksFootprints and Twitter @ForksFootprints.
Feeling hungry? Recreate this saucy plate of chilaquiles at home.
Dianne Hofner Saphiere, also a part of the Wanderful community, shows us another irresistible Mexican breakfast. She adds that it’s…
Image by Dianne Hofner Saphiere.
…a typical breakfast in Sinaloa, Mexico: eggs with chorizo (spicy sausage), fresh-made salsa, fresh cheese, nopales (cactus).
Visit her blog @ www.VidaMaz.com.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Scotland
Image by Amber Bieneck Thom.
Amber Bieneck Thom, who is another supporter of our travel-wise community, reveals a traditional Scottish breakfast that sets off a rumble in the stomach. Amber discovered Scottish food while on vacation and notes that breakfast there often…
…consists of an egg, grilled tomato and mushroom, black pudding (blood sausage), white pudding (regular sausage), bacon, and a potato farl (sort of like a dense pancake made with potato).
Follow amber on twitter @mberella89.
It’s decided. I need to integrate some potato farls into my life. You can, too!
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Poland
Nicolette Orlemans’ photograph depicts a typical start to the day in Katowice, Poland. Nicolette is half-Dutch and half-Polish and spent a majority of her childhood in Poland.
Is it obvious yet that the Wanderful community knows how to do breakfast?
No Polish breakfast setting is complete without kiełbasa (sausage), cold cuts, vegetables, and tea.
Follow her @Nicolette_O on Twitter and Instagram.
Image by Nicolette Orlemans.Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in France
Indulge in this buttery image of a classic French breakfast from Toulouse.
Image by Kathleen Carney.
According to Kat,
Mornings in Toulouse smell of expresso [sic], and the patisseries are the most popular business, with some places having lines outside the door. In terms of portion size, French food is much smaller, yet after a meal you feel satisfied. This is why I think classic choices like a simple croissant or quiche are so popular in France because they not only curb that sweet or savory craving, (The French love their sweets.) but they also satisfy that initial morning hunger.
Follow her on instagram @kat_car.
If you know the value of putting some work into good food and want to recreate this buttery goodness, here’s the recipe.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in the United Kingdom
Anna George shares this photograph of a fully loaded classic English breakfast snapped on a lazy Sunday.
Image by Anna George.
It usually comes with free-range eggs (one poached and one fried), bacon, sausages, sautéed mushrooms, hash brown, grilled tomato, baked beans, and toast.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Malaysia
Aahana Mahtani, a restauranteur from Kuala Lumpur, shows us her favourite Malaysian morning fare.
Roti Canai is an Indian-influenced fluffy bread served with fish curry, chicken curry, and dal. It is a staple Malaysian breakfast item, usually stuffed with telur (egg), ayam (chicken), strawberry jam, coconut jam, pisang (banana).
Follow Aahana on Instagram @fiercecurryhse.
Takes some work, but the end result is worth it. This recipe requires intense kneading, but a bicep-workout that leads to a delicious dish? Win-win.
Image by Aahana Mahtani.Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Australia
Instagrammer John Owed kills us with this image of a delectable Aussie breakfast.
Image by John Owed.
I am originally from America, and so coming to Australia, I have picked up on some of the subtle differences in the way they eat breakfast. First of all, they love avocado here! Of course, we have that in the U.S., but here they serve it on pretty much everything. This goes well with the smoke[d] salmon and poached eggs. Add Vegemite to the toast, and you are golden. This is the preferred way to eat a ‘breaky,’ as it is called in Australia.
Follow John on Instagram @johnohealth.
Sara Andriejunas shows some more love for Vegemite.
Australian breakfasts are definitely not complete without a strong, barista-made cappuccino, avocado (at least somewhere on the plate), and, of course, vegemite [sic] on our toast.
Image by Sara Andriejunas.
Follow Sara on Instagram @sara_andriejunas.
Since avocado is clearly an Australian superstar, give this new-age avocado-infused hummus recipe a go.
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in the United States
Carthik shares this image of a good ol’ American breakfast (with some mouth-watering tweaking) that he snapped during a vacation to the United states.
Image courtesy Carthik Potluri
An upgraded American breakfast: Eggs Benedict with a tomato-chilli [sic] sauce, bacon, potatoes with some cold cuts. Mushrooms with jalapeños and beans with mayo and some salad dressing on the side.
This recipe takes some work, but imagine how proud you’ll be when you nail the perfect Eggs Benedict!
Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Belarus
Olga writes about her special birthday meal in Belarus.
I am Belarusian [sic], and my country borders Russia. We speak Russian and were once a part of the Soviet Union. This is not a typical meal for me because I usually eat oatmeal with berries and nut butter. But for my birthday breakfast, I made a sandwich with rye bread, butter, and red caviar. Caviar is unusual for our country and is served on occasions like New Year mornings [sic].
Follow her on Instagram @olgerrda.
Image by Olga.Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in Korea
Grace Lee is a Fulbright English teaching grantee living in Korea, who took some time from teaching to snap a pic of her breakfast.
Bibimbap (비빔밥) is a traditional Korean dish. This dish includes a bowl of warm, white rice topped with egg, bell peppers, onions, cucumber, carrot, alfalfa bean sprouts, gochujang (red chili paste), and doenjang (fermented soybean paste). For any Korean breakfast, you are guaranteed to have a bowl of rice, [a] variety of kimchi (spicy pickled cabbage that is the national dish of Korea), and side dishes called banchan.
Follow her on Instagram and Twitter on @hey_gracelee.
Healthy and delicious. I’ll take some bibimbap, please. Follow the recipe here.
Image by Grace Lee.Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in North India
Neha Lulla loves her traditional Sindhi food, and a typical start to the day begins with a delicious dose of Dal Pakhwan.
It’s a crispy fried disc made of all-purpose flour and is generally eaten with lentils. This dish is served with two chutneys (mint and tamarind) and served with seasoned onions on the side.
All good things come to those who fry. (It’s all in the moderation, folks!) Here’s the authentic recipe.
Image courtesy by Neha Lulla.Design by Sruthi Vijayan. Vector courtesy of Freepik.
Breakfast in South India
Finally, the reason I wake up on most mornings. Alright, that’s a tad bit dramatic, but I can get emotional around great food.
Image by Sruthi Vijayan.
A dosa is a fermented crepe made from rice batter and black lentils. This version is stuffed with flavoured potatoes and prepared with ghee (clarified butter). Ghee is (unfortunately) not an everyday addition.
The vada is a fried, donut-shaped delight made from black and Bengal gram. Here, it’s dunked in sambhar (a lentil stew) and topped off with chopped onions and ghee. A south Indian breakfast is usually wrapped up with some filter Kaapi – made by mixing milk with decoction obtained from the brew of a nicely ground coffee powder in a traditional Indian filter. It’s strong, frothy, and delicious.
I’m an awful cook, and I can make a mean dosa and sambhar. Don’t let the ingredient list overwhelm you. Hit an Indian store for the spices (Some of them even sell a dosa batter.), and indulge in this crispy, ghee-laden goodness.
Are you a breakfast lover too? What unique and wonderful things are cooking in your kitchen? Share your breakfast pics on Twitter, Instagram, and Facebook throughout the month of April. We want to see your #breakfastbrag!
