Breakfast

China

Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter. Depending on the region, cooks will sometimes add a dash of spicy chili sauce mixed with lime juice to intensify the taste of the whole dish. The city of Tainan in Taiwan is even unofficially called the snack city, especially because it offers one of the best oyster omelettes in the region - unsurprisingly so, because its coastal location ensures that it is never in lack of fresh oysters. These days, the most common way to serve this omelet is with a sweet and spicy tomato sauce on the side. It was voted as the snack that best represents Taiwan according to the results of a survey in the Global Views Monthly magazine.

Háo jiān

Translated as pearl porridge, helmipuuro is a traditional dish that is prepared with dehydrated potato granules. When combined with boiling milk, the granules swell and turn into translucent, pearl-like orbs. The porridge is usually sweetened, complemented by various fruit, and traditionally enjoyed as a hearty breakfast.

Helmipuuro

The Japanese term himono encompasses various types of dried fish products. It is usually prepared with smaller fish varieties such as mackerel or sardines, which are typically butterflied, cleaned, occasionally marinated, and then sun-dried or refrigerated. The technique grew out as a preservation method that enabled longer shelf life. In the past, salt was mainly used as a preservative, but modern day varieties mostly use it as a seasoning. When dried, the fish can be stored or eaten immediately, when it is usually grilled and brushed with a flavorful soy-based sauce. Himono is typically served for breakfast and lunch or as a late night snack at popular izakaya eateries. It is usually paired with rice and soy sauce.

Himono

Taiwan


Farali chevdo is an exquisite, crunchy, and savory snack that holds a special place in the hearts and kitchens of the Gujarati community in India. The word 'Faral' or 'Pharal' refers to food that is religiously permitted to be consumed during Hindu fasting periods (vrat or upvaas), such as those observed during Ekadashi, Navratri, or Mahashivratri. During these times, traditional grains like wheat, rice, and lentils are avoided, leading to the creation of ingenious and delicious alternatives. Farali chevdo is the quintessential example of this culinary creativity, turning permitted ingredients like potatoes, peanuts, and dried fruits into a snack so addictive that it is widely enjoyed even outside of fasting days. It is a masterful balance of sweet, salty, and spicy notes, providing a much-needed energy boost during a day of spiritual devotion.

The complex texture and flavor profile of Farali chevdo begin with its primary ingredient: the potato. Large, starchy potatoes are thinly sliced into matchsticks (sali) or small cubes, deeply washed to remove excess starch, and then deep-fried in high-quality oil until they achieve a perfect, glass-like crunch and a pale golden hue. To this crispy base, a variety of other 'farali' friendly components are added. Raw peanuts are fried until nutty and fragrant, providing a chunky texture. Cashew nuts and raisins (kishmish) are softened in hot oil to add bursts of buttery richness and natural sweetness. The snack is often further enriched with dried coconut slices (kopra) and sometimes makhana (fox nuts). The seasoning is what truly defines the chevdo: a careful dusting of 'Sendha Namak' (Himalayan rock salt), powdered sugar, and red chili powder, often accompanied by fresh curry leaves and green chilies that have been fried to a crisp for an aromatic kick.

Eating Farali chevdo is a sensory delight that evokes the festive and communal atmosphere of Indian households during holy festivals. It is typically stored in large, airtight containers and offered to guests as a gesture of hospitality. Because it is designed to be eaten during fasts when meals are restricted, it is incredibly calorie-dense and satisfying. The interaction of the sweet sugar with the spicy chili and the salty rock salt creates a 'chatpata' (tangy and spicy) flavor that is iconic to Indian snack culture. It is not just a food item; it is a symbol of resilience and the ability to find joy and abundance even within the boundaries of religious discipline. The tradition of making chevdo at home is a cherished ritual, with each family having its own secret ratio of spices and nuts.

When it comes to pairings, Farali chevdo is most traditionally served with a piping hot cup of masala chai or a glass of refreshing, thick buttermilk (chaas). The warmth of the tea complements the crunch of the chevdo, while the coolness of the buttermilk helps to temper the spice. It also pairs wonderfully with other 'farali' dishes like Sabudana Khichdi (tapioca pearl pilaf) or sweet Shrikhand (strained yogurt dessert). To experience Farali chevdo in its most authentic form, one should visit a traditional 'Farsan' shop in Ahmedabad, Surat, or Rajkot, where mounds of freshly prepared chevdo are displayed in glass cases. Alternatively, being invited to a Gujarati home during the Navratri festival offers the chance to taste the homemade version, often prepared with a level of care and purity that is spiritually significant. It is a humble snack that tells a grand story of faith, family, and the enduring art of Indian vegetarian cooking.


Farali chevdo

Home fries is a popular American side dish made by frying larger chunks of potatoes in butter or oil until they are crispy and golden in color. The potatoes might sometimes be unpeeled, and they are often shortly boiled or steamed before frying. Home fries are often paired with onions and peppers in the same pan. The dish can be consumed on its own with some salt as a snack, or as a crispy breakfast accompaniment.

Home Fries

Germany

Hoppelpoppel is a traditional dish originating from Berlin. The dish is usually made with a combination of boiled potatoes, butter or olive oil, onions, bell peppers, eggs, milk, parsley, and pork loin or salami. This popular way to use leftovers is made in a skillet &ndash; the potatoes, vegetables, and meat are fried in butter or olive oil, and the eggs, parsley, and milk are poured over the mixture until the eggs are set but still moist. The dish is served on a large platter, usually garnished with tomatoes and pickles. Hoppelpoppel also often appears on Midwestern diner menus in the United States.

Hoppelpoppel

Hotsilog is a traditional dish originating from the Philippines, consisting of garlic fried rice, fried eggs, and hot dogs. The Filipino-style hot dogs are red and juicy, usually slightly cut on the sides. They're boiled, then fried in oil and arranged on a plate with garlic fried rice and sunny-side-up fried eggs. Hotsilog is traditionally served for breakfast and it's accompanied by banana ketchup, atchara (pickled shredded papaya), and tomato slices on the side.

Hotsilog

Huevos ahogados (lit. drowned eggs) is a simple Mexican dish consisting of eggs that are poached in a sauce made with tomatoes, onions, garlic, and (sometimes) chili peppers. Peas are often added for extra flavor and texture. After the eggs have been ''drowned'' in the sauce, they are usually served with warm tortillas, avocado slices, and refried beans on the side, making for a great breakfast that is also a hangover cure for those in need.

Huevos ahogados

Huevos divorciados is a Mexican dish consisting of two fried eggs, each placed on its separate corn tortilla with a different sauce (one has green salsa, the other one red salsa). The dish is served on one plate and is commonly consumed for breakfast. It is traditionally accompanied by guacamole, refried beans, or spicy potatoes on the side. Crumbled queso fresco and finely chopped cilantro are always used as garnishes, accentuating the flavors of two salsas.

Huevos divorciados

Cuba

Huevos habaneros is a traditional dish originating from Havana. Although there are a few version of the dish, it's most commonly prepared with eggs, onions, bell peppers, garlic, tomatoes, white wine, habanero peppers, paprika powder, cumin, and butter. The peppers, onions, and garlic are saut&eacute;ed in butter, followed by hot peppers, chopped tomatoes, cumin, and paprika. The white wine is then added to the skillet, and the mixture is boiled until half of the liquid evaporates. The mixture is placed into individual ramekins, topped with eggs, then baked in the oven until the eggs are fully cooked. It's recommended to serve this spicy dish straight out of the oven.

Huevos habaneros

Mexico

Huevos migas is a Mexican egg-based dish originating from the Michoacan region. It is made with a combination of soaked bread or tortilla pieces, stock, tomatoes, onions, garlic, chili peppers, and eggs. Cheese and sausage pieces are often added for extra flavor and texture, but due to the fact that the dish is quite popular during Lent, sausages are omitted at that time. Once prepared, huevos migas are usually served immediately, ideally with hot tortillas on the side.

Huevos migas

Huevos motule&ntilde;os is a popular Mexican dish categorized by many as a true representative of comfort food at its best. The dish, named after a Yucatan town, consists of crispy tostadas topped with eggs, plantains, roasted tomatoes, and beans, combining both Mayan and Caribbean flavors in one plate. It is believed that the dish was invented by a Lebanese restaurant owner named Jorge Siqueff Febels when he invited too many guests in his restaurant. As there were not enough bowls and plates, he served all of the side dishes and accompaniments on top of tostadas and eggs, and huevos motule&ntilde;os was born (and instantly loved). Today, there are a number of variations on the dish with added green peas, lime wedges, salsa, or ham.

Huevos Motuleños

Affectionately called the breakfast of champions, huevos rancheros is a traditional breakfast dish from Mexico consisting of tortillas, eggs, beans and, sometimes, a selection of meats, all covered with a tomato-chili sauce or salsa. Originally a hearty meal served to farm employees in rural Mexico, the dish found its way north to San Antonio in the USA, just a few miles from the Mexican border. From there, numerous variations ensued and huevos rancheros became a staple throughout North America with newly added ingredients such as avocado slices, garlic-chile sauce, and melted cheese. Traditionally, it is accompanied by fresh, crisp lettuce and sour cream. This breakfast classic may not look like much, and visually it's a bit of a mess, but the spicy, saucy combination is considered by many to be a delicious hangover cure and a breakfast food staple, varying from one establishment to another.

Huevos rancheros

Hulatang is a Chinese soup with origins in the Henan region, although today it is a popular breakfast item in northern China. The soup usually contains ingredients such as beef, vermicelli noodles, ginger, vinegar, flour, and vegetables such as potatoes, carrots, zucchini, cauliflower, and spinach. Hulatang is characterized by its thick, sticky texture and its spiciness, which is imparted by large amounts of black pepper and chili powder. When served, hulatang is commonly accompanied by some kind of Chinese steamed flatbread on the side, intended to be torn into small pieces which are then placed into the bowl to soak up the flavors. Other accompaniments to the soup include green onion pie and deep-fried dough sticks, while some people like to sprinkle some coriander or drizzle sesame or chili oil on top of the soup before consumption. It is believed that the soup originated during the ancient dynasties of China, when a high-ranking official obtained a secret recipe from a Taoist and made it for Emperor Jiajing of the Ming Dynasty.

Hulatang

India

Idli is a traditional, savory Indian cake that is a popular breakfast item in numerous South Indian households, although it can be found throughout the country. It is made with a batter consisting of fermented lentils and rice, which is then steamed. These savory cakes are commonly served hot and consumed on their own, dipped into sambar or chutneys, or seasoned with numerous spices. With its huge popularity in India, there are also many other versions of idli, such as rava idli, which uses semolina instead of rice in the batter, or malli idli, which are idlis fried with curry leaves and coriander. The origin of idli is still a subject of debates, with different sources claiming different origins, so some say it is originally from Gujarat, some say it's from Karnataka, while the others believe it was invented in Indonesia. Regardless of its origin, idli remains a staple breakfast food in numerous Indian kitchens.

Idli

The name of this traditional Turkish fig pudding translates as sleeping figs. It comes from the tradition of soaking figs in warm milk and then letting them rest overnight so the dish can be enjoyed the next morning for breakfast. İncir uyutması are usually served drizzled with molasses and sprinkled with chopped walnuts. Today, the sleeping figs are also often enjoyed as a dessert, though a version called teleme has been a typical goat herders' snack for centuries before, particularly in northeastern Anatolia.

İncir uyutması

Injera fit-fit is a fit-fit variety that is, in its basic version, prepared with a combination of berbere spices, clarified butter, onions, and torn pieces of injera flatbread. Chunks of meat or leftover meat sauces are often added to the dish, which is sometimes served for breakfast with yogurt and chili peppers on the side. When served in a bowl, injera fit-fit is consumed with a spoon, but when it&rsquo;s served on top of another piece of injera flatbread, it is customarily consumed with the right hand.

Injera fit-fit

Irish breakfast is a traditional meal consisting of fried eggs, vegetables, potatoes, and meats such as bacon, sausages, and both black and white puddings. The large meal is almost always served with Irish soda or brown bread, a cup of tea, and a glass of orange juice on the side. All of the ingredients are most commonly fried in creamy butter. Originally, the breakfast was invented as a way to prepare the people for a day of hard work on the farm, and the meal was especially popular on cold winter mornings. Today, its huge size is making it somewhat impossible to consume on most working day mornings, so it is usually prepared on Sunday morning (or Christmas morning, when it's especially popular). Although it is called a breakfast, it can be consumed at any time of day. Key ingredients are not set in stone, so every household can add other ingredients according to their preference, such as mushrooms, baked beans, boxty, or hash browns.

Irish Breakfast

Ishtu is a traditional dish originating from Kerala. This simple stew with a soupy consistency is made with a combination of onions, potatoes, ginger, green chili peppers, curry leaves, black peppercorns, and coconut milk. The ingredients are simmered until they become tender, and (optionally) a bit of coconut oil is added to the stew just before serving. This creamy and rich dish is usually served for breakfast and it's traditionally accompanied by South Indian breakfast items such as appam, idli, or dosa.

Ishtu

Israeli breakfast consists of numerous ingredients such as yogurt, cheese, salads, omelets, peppers, flatbreads, fish, olives, fresh juices, dips, and butter. This breakfast style originated on the kibbutz collective farm, where a hefty breakfast was crucial to endure the long day of manual labor following it. Israeli hotels picked up the habit during the 1950s, adopting the breakfast style and serving it as a self-service buffet for their guests. Since serving meat and dairy together is forbidden in Jewish culture, Israeli breakfast remained a dairy meal. Even without meat, it is believed that one might not be able to eat lunch nor dinner after feasting on this unique Israeli creation.