10 Breakfasts from Around the World, Because Not Everyone Starts the Day with an Everything Bagel

Australian breakfast—affectionately known as brekkie—is as luxurious as a stack of pancakes, but a bit more nutritious. Think veggie-forward plates like avocado toast made with fresh, locally grown produce and topped with a poached egg, or yogurt with fresh fruit. Wash it all down with a flat white, which is a lot like a latte but with less milk foam and more coffee.

A traditional Japanese breakfast often consists of steamed white rice, miso soup, cooked seafood, egg, nori and various pickled vegetables. On the other hand, western-style meals are also served (think buttered toast and orange juice) for their convenience.

Ever heard of hagelslag? You probably have, except you call them chocolate sprinkles. The Dutch serve these tiny, sugary confetti atop buttered, toasted biscuits as a breakfast or snack.

While it’s certainly available to eat throughout the day, phở, a soup made with a rich, aromatic broth, rice noodles and ultra-thin slices of beef, is commonly eaten at breakfast in Vietnam. Waking up to hot soup? That sounds delightful.

In Egypt, ful medames is a common breakfast course. It’s a type of fava bean stew served with olive oil, cumin, parsley, lemon, garlic, onion and other vegetables on the side. (There’s also ful medames salad, another breakfast fave that features similar flavors, but chopped into greens instead of alongside a stew.)

In the Andes region of Colombia, you’ll find changua, milk broth with eggs, served in the morning. It’s garnished with scallions, cilantro and sometimes cheese, and it’s often considered a hangover cure. (Noted.)

If you love doughnuts, beignets or fried dough, you’d like mandazi, a type of Swahili fried yeasted bread that’s often made with coconut milk. They’re less sweet than an American doughnut and served unglazed, but can be dusted with confectioners’ sugar as a dessert.

In Pakistan, you’ll find halwa puri served for breakfast. The spread consists of a crisp-on-the-outside, soft-on-the-inside flatbread, called puri, alongside spicy chana salan (a type of chickpea curry), aloo bhaji (an aromatic potato dish) and sweet semolina pudding.

Ackee and saltfish is considered the national dish of Jamaica, and it’s also a beloved breakfast or brunch food. It’s made with ackee, a savory-tasting fruit in the same family as lychee and longan, and salt cod, a preserved fish. Add some Scotch bonnet pepper, garlic, onions, and scallion, a side of avocado and fried ripe plantain, and you have a meal.

Gallo pinto translates to “spotted rooster” in Spanish, and in Central America, it’s a meal eaten not just at breakfast but lunch and dinner, too. The rice and beans are said to look like a speckled rooster, hence the name. You’ll find it served hot with sides like tortillas, eggs and plantain.