Did you ever eat pork and beans heated in a frying-pan on a camp-fire for breakfast? There was breakfast almost before it was light, and everybody got up to see them off. Cactus aficionados, don't get left in the dust with this quiz on desert plants. Find out if you have the knowledge to survive this prickly foray into the desert! Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon. Feed a crowd with this all-in-one brunch dish with homemade baked beans, chipolatas, bacon and fried eggs.
Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish. Pack in the nutrients with smoky beans and baked eggs. Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit. Try a twist on porridge with our carrot cake version, with carrots, raisins, cinnamon and nutmeg flavours.
Important Note:. It might also be eaten with a stew or soup maraq. During lunch, lahoh is sometimes consumed with soup or stew. In Uganda , most tribes have different cuisines but the most popular breakfast dishes are Porridge and Katogo. Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil.
Breakfasts vary widely throughout Asia. In Arab countries, breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and za'tar is also popular. The typical Bangladeshi breakfast consists of flour-based flatbreads such as chapati , roti or paratha , served with a curry. The breakfast varies according to location and the eater's income. In villages and rural areas, rice with curry potato mash, dal is mostly preferred by day laborers.
In the city, sliced bread with jam or jelly is chosen due to time efficiency. In Bangladesh tea is preferred to coffee and is an essential part of most breakfasts. As mainland China is made up of many distinct provinces, each with their own unique cuisine, breakfast in China can vary significantly from province to province.
In general, basic choices include sweet or salty pancakes, soup, deep-fried bread sticks or doughnuts youtiao , buns mantou , porridge congee , and fried or soup-based noodles. However, condiments for porridge and the soup base tend to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces. Due to its near two centuries' history as a British colony and proximity to China's Canton region, both English and traditional Cantonese style breakfasts are of somewhat equal popularity in Hong Kong , as well as the hybrid form of breakfast commonly offered in Cha chaan teng.
Cha Chaan Teng breakfasts often include Hong Kong-style milk tea , pan fried egg, bread, Cantonese noodles or Hong Kong style macaroni in soup. Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea.
Tieguanyin is the most common accompaniment, but other teas such as pu'er and oolong are also common. In modern times, dim sum is commonly prepared and served in Yum Cha restaurants rather than at home because of the skill and efforts involved in the preparation. In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of over different food items.
Thus there is no single standard Indian breakfast, with items changing with regions. However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli,  vada , or dosa  coupled with chutney and sambar. Many variations of these dishes exist such as rava idli , thayir vadai yogurt vada , sambar vada and masala dosa.
Other popular south Indian breakfast items are pongal , bisibelebath sambar rice , upma , and poori. The state of Kerala has some special breakfast items such as appam , parotta , puttu , idiyappam , and palappam.
The people of Bihar in eastern India eat litti chokha and dahi chura. A typical north Indian breakfast may either be a type of paratha or roti served with a vegetable curry, curd, and pickles.
There are several varieties of parathas available depending on the type of stuffing such as aloo paratha , paneer cottage cheese paratha, mooli paratha radish paratha , etc. Among Bengals roti and curry are the general variants in breakfast.
The menu may also include "Indian French toast " which is also known as "Bombay toast", chire bhaja flaked rice fried in oil with salt added to taste ,  and boiled eggs. In Western India, a Gujarati household may serve dhoklas , khakhras , or theplas for breakfast, the most popular of which is methi thepla.
In Maharashtra , the typical breakfast nashta consists of kande pohe, upma , ukkad, and thalipeeth. Apart from traditional breakfast, factory produced bread is consumed throughout India with butter, jelly or jam or as French Toast, where bread is fried with egg, onions and oil. Indonesia is a great melting pot country and multiracial nation with more than ethnic groups. Rice is a staple food in Indonesia  and commonly served in breakfast.
A typical Indonesian breakfast, bubur ayam  is a rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcai , fried soybean, cakwe , both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and krupuk.
Steamed rice in coconut milk known as nasi uduk  is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance.
The coconut milk and spices imparts an oily, rich taste to the rice. Nasi gurih ,  nasi lemak  and nasi liwet  are breakfast dishes that are similar to nasi uduk.
In eastern Indonesia, a sago congee papeda is a staple breakfast of native people in Maluku and Papua. However, bread is also popular choice for breakfast. Roti bakar is a sandwich toast filled with hagelslag or spreads. Kue may be eaten throughout the day for light breakfast, such as arem-arem , bagea , bahulu , gapit , kochi , nagasari , lemper and serabi.
Other Indonesian typical breakfasts, includes bakpau , bihun goreng , bubur cha cha , bubur kacang hijau , bubur sumsum , burgo , gado-gado , gudeg , ketoprak , lontong sayur , nasi campur , nasi goreng , nasi kari , nasi kuning , nasi padang , nasi pecel , panekuk , roti canai , roti gambang , roti jala , roti john , sayur sop , soto and tinutuan.
Frequently breakfast can be as simple as butter and jam on bread with tea. Iranians prefer to drink their hot black tea with sugar. The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv culture, North African cuisine , and Levantine cuisine.
The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included. Side dishes including pickled olives and herring may also be served. Typical Middle Eastern mezze such as Israeli salad , hummus , tehina and baba ghanoush , as well as Shakshouka and a variety of salads may be served.
A typical Israeli meal could be either dairy- or meat-based, but not both. Only certain types of meat are considered kosher. Israeli hotels usually present this type of breakfast as a buffet. Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style.
Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat corn flakes and drink milk, hot chocolate or fruit juice. Japanese adults especially younger ones tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice.
Traditionally, Korean breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with banchan , or side dishes consisting of kimchi , Gyeran-jjim steamed eggs and tofu. As a multiracial nation, breakfast options vary greatly in both Malaysia and Singapore, and are commonly consumed in coffee shops and hawker centres. Si damin is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions.
Assorted fritters such as baya jaw urad dal are often served as a complement. It goes well with hseiksoup mutton soup. A typical Filipino breakfast usually includes one or more fried eggs either scrambled or sunny side-up , tocino , dried fish known as tuyo , tapa , and fried rice, normally seasoned with garlic. The word silog is a portmanteau of sinangag garlic fried rice and itlog egg , which form the basis of many breakfast combinations.
These combinations include tapsilog with tapa , tocilog with tocino , and longsilog with longganisa. If a cooked breakfast is unavailable, a bread called pandesal is eaten instead, together with cheese, peanut butter, jam, or kesong puti as spreads. A common Turkish specialty for breakfast is called menemen , which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Tripe soup, trotter soup, and sheep's head soup are also traditionally very common all over Turkey for breakfast.
In the Sirkeci district of Istanbul , Pide is a popular morning meal. According to Merriam-Webster , a "continental breakfast" usually includes coffee, jam, fruit, and baked goods such as bread and pastries, items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people.
The term originated in Britain in the midth century, first used in public hygiene book The Sanitarian , in which "continent" refers to the countries of mainland Europe , though the idea had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting America. The term refers to the type of breakfast found in places such as France and the Mediterranean, which is lighter and more delicate than the typical full English breakfast, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs, preserved meats , pancakes, potatoes, and toast.
Continental breakfasts are also more cost-effective for the establishments serving them, because they require fewer staff to prepare them.
The apparent lightness of continental breakfast compared to the rest of the world and specially the full English breakfast, probably comes from medieval times when breakfast was banned, more detail about this topic, can be found on History of breakfast Europe. In southeast Europe , in countries such as Bulgaria , Bosnia , Montenegro , North Macedonia and parts of Croatia 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 yogurt.
The sandwich is spread with margarine, with toppings added such as prosciutto and yellow cheese. In Albania the breakfast often consists of a scone, milk, tea, eggs, jam or cheese. Meat is not preferred during the breakfast and it is usually substituted for seafood such as canned sardines or tuna which is typically served with condiments such as mustard or mayonnaise.Old-school breakfast option oatmeal isn't just low in calories and high in complex carbs. Oats contain beta-glucan, a type of fiber that's been shown to help lower cholesterol when eaten regularly.