Breakfast

United States

A Dutch baby pancake is a large, fluffy pancake baked in the oven, usually in a cast-iron skillet. It's made from a simple batter of eggs, flour, milk, and sugar. When baked, it puffs up dramatically around the edges, creating a light, airy texture with crispy edges and a custard-like center. It is typically served with powdered sugar, fresh fruit, syrup, or lemon juice. However, Dutch baby pancake can also made as a savory dish. The Dutch baby pancake has American origins and was popularized in the early 1900s by a restaurant called Manca's Caf&eacute; in Seattle. The name "Dutch Baby" is believed to be a corruption of "Deutsch," as the dish is similar to German pancakes. Unlike traditional pancakes, it is baked in the oven, causing it to puff up dramatically. Its unique texture and dramatic presentation have made it a beloved brunch dish in the United States.

Dutch baby pancake

An egg sandwich is an internationally popular breakfast staple that typically consists of eggs between slices of bread. The sandwich is usually enriched with cheese, and it's often complemented with some kind of meat such as cold cuts or sausage meat. Nowadays, there are numerous variations on this sandwich, but it is believed that one of the first egg sandwiches was made in the early 19th century in East London by street vendors who wanted to earn some money and feed the hungry factory workers in the process. Those sandwiches were made with fried eggs, meat, and sometimes cheese, sandwiched between halves of a soft roll that's called a bap. These days, the additions to the egg sandwich include ingredients such as avocados, bacon, pork roll, chicken, or watercress.

Egg sandwich

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.

Eggs Benedict

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Eggs Florentine is a classic breakfast or brunch dish that features poached eggs served on a bed of cooked spinach and topped with a creamy hollandaise sauce, sometimes substituted with b&eacute;chamel or Mornay sauce. The dish is often served on a toasted English muffin or a slice of toasted bread, making it similar to Eggs Benedict, but with spinach replacing the ham or bacon. The combination of the soft, poached eggs with the slightly tangy flavor of the spinach and the richness of the sauce creates a well-balanced and nutritious dish. Eggs Florentine is named after Florence, Italy, to denote the use of spinach, which is believed to have been a favorite ingredient in the region. Despite its name, the dish is more commonly associated with American cuisine rather than Italian cuisine.
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Eggs Florentine

Eggs Hussarde is a New Orleans dish that was originally made with poached eggs which have been placed on top of Holland rusks, red wine reduction sauce (Marchand de vin), and Canadian bacon. Finally, the concoction was topped with Hollandaise sauce. Nowadays, English muffins are often used instead of Holland rusks. The dish is named after 15th-century Hungarian mercenaries known as hussars, and it was invented in a restaurant called Brennan&rsquo;s, where it's typically served for breakfast.

Eggs Hussarde

Eggs Neptune is an American dish consisting of a split English muffin with crab meat, poached eggs, and Hollandaise sauce sandwiched in between. The dish is a variation on eggs Benedict, and crab meat is used as a replacement for ham or bacon. Eggs Neptune is traditionally served for breakfast, and it is especially popular on Father's Day and Mother's Day.

Eggs Neptune

Eggy bread is the British version of French toast. Also known as Poor Knights of Windsor, the dish is usually prepared with a combination of crustless sandwich bread, milk, icing sugar, eggs, butter, cinnamon, and often a bit of sherry and strawberry jam. The bread slices are soaked in a whisked mixture of icing sugar, milk, sherry, and eggs. The bread is then pan-fried in butter until browned on both sides. Once cooked, the bread is sprinkled with sugar and cinnamon, then topped with strawberry jam or blackberry compote, if desired. Eggy bread is typically served as a breakfast or dessert.

Eggy bread

Germany

Eierkuchen are traditional German pancakes made by combining eggs, flour, milk, butter, baking powder, sugar, and salt. The batter is typically flavored with vanilla extract or cinnamon, although the sugar and other sweet flavorings may be omitted to make a savory version of these pancakes. A layer of batter is poured into melted butter or oil using a ladle, making sure the mixture covers the bottom of the pan forming a thin and round pancake. The pancakes are cooked on both sides until nicely browned, and they are then enjoyed while still warm, usually slathered with applesauce, fruit preserves, jams, or chocolate-hazelnut spreads. Also known as pfannkuchen, this simple treat is traditionally eaten for breakfast or as a sweet snack at any time of the day.

Eierkuchen

Argentina

Hailing from Argentina, empanada catamarque&ntilde;a is an empanada variety characterized by its garlicky kick. The empanadas are typically made with beef or goat meat, onions, and garlic. Raisins and green olives are also often included in these empanadas for extra flavor and texture. Baked until golden brown, these flavorful parcels are best when served with local beverages.

Empanada Catamarqueña

Spain

Best described as little pockets with hot fillings; empanadas are crescent-shaped, flaky pastry dough pies found throughout Latin America that are easy to prepare, inexpensive, and convenient. The name of the dish stems from the Spanish empanar, which literally translates to covered with bread or breaded. Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. Baked and fried until golden, they are usually filled with a variety of spiced meats and vegetables, depending on regional preferences. In Mexico, cornmeal flour and minilla (a spicy combination of chilis, olives, capers, and shark meat) is the most popular filling. In Chile, it is clams, mussels, and scallops, and in Bolivia, the filling consists of potatoes and eggs - in spicy or mild versions of the dish. Spain is famous for its empanada gallega, filled with a stew-like combination of pork or tuna and peppers. However, Argentina is considered by many to be the best place for empanada lovers worldwide, and they can be found everywhere - from street-food carts and local bakeries to fancy restaurants. Argentinian empanadas are rarely (almost never) eaten for breakfast. There are also sweet varieties of the dish, filled with dulce de leche or fresh pineapple cubes. A true international dish in every sense of the word, empanadas are so popular that there is even a Latin American Empanada Festival, celebrated each September in the Tucum&aacute;n province in Argentina.

Empanadas

Empanadas argentinas, or Argentinian empanadas, make up a group of traditional Argentinian pastries filled with a variety of ingredients, from meat to cheese and vegetables. Although they are mostly enjoyed in their savory form, there are sweet dessert varieties filled with ingredients such as dulce de leche and quince. The dough, typically made with wheat flour, is rolled thin and folded over a filling, and the resulting parcel is then baked or fried to golden perfection. Traditional empanadas often feature ingredients such as ground beef, onions, and spices, giving them a robust and savory flavor. Still, each region of Argentina boasts its own unique style and flavor profiles - small and spicy from Salta, large Mendoza-style ones with garlic and olives, ones from Cordillera with lamb, and so on. Empanadas argentinas are not just a culinary delight; they are also a cultural symbol (empanadas criollas have even been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture). They are enjoyed as a quick snack, a light lunch, or a hearty dinner and are often served during parties and various festivities.

Empanadas Argentinas

Although empanadas are traditionally associated with savory fillings, in the case of empanada de manzana the filling is a sweet combination of cinnamon-spiced apples. Sliced, preferably tart apples are wrapped inside the buttery dough, shaped in small crescent forms and baked until golden and crispy. Whether they are served as a dessert, a filling sweet breakfast, or a light afternoon snack, empanadas de manzana are a signature treat of the Chilo&eacute; Island and can occasionally be found in traditional Mexican cuisine.

Empanadas de manzana

Enfrijolada is a Mexican dish consisting of fresh corn tortillas smothered with beans in their liquid. Fillings and toppings vary from one cook to another since this dish is popular throughout Mexico due to its nutritive value and inexpensive ingredients. Some of the choices for the filling include shredded cheese, chicken, and various vegetables. The name of the dish means in bean sauce, and the dish is usually consumed for breakfast.

Enfrijolada

Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat &ndash; usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon. Then there are vegetables and legumes &ndash; baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. Alongside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam. Optionally, black pudding, kidneys, mushrooms, and potatoes can be added to the fry-up, depending on personal taste and regional preferences. Although it is traditionally a breakfast dish, a full English breakfast is more than hearty enough to serve as a mid-day meal.
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English breakfast

Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day. The word ensa&iuml;mada comes from sa&iuml;m, meaning lard, which is the essential ingredient in this recipe. The base recipe for ensaimada de Mallorca is very simple and includes only flour, sugar, eggs, yeast, and water. However, there are many variations of this recipe which had been developed during the centuries, including the likes of those with pumpkin, cream, or chocolate.

Ensaïmada de Mallorca

Entomatadas is a Mexican specialty dish consisting of filled tortillas doused in a rich tomato sauce. Tomatoes, onions, and garlic are the main ingredients of every tomato sauce recipe and can be enriched with various other ingredients, spices, and herbs, such as chili peppers, cloves, and stock, to name a few. The corn tortillas are lightly fried so they soften a bit, then usually filled with shredded chicken, refried beans, cheese (queso fresco), or chunks of beef, and poured over with the tomato sauce. When served, entomatadas are typically topped with sour cream, sliced onions, fresh parsley/cilantro, or cheese. Entomatadas is traditionally a breakfast dish but can be served any time of day.

Entomatadas

Fatira is a traditional street food item that is commonly consumed for breakfast, consisting of a large, crispy, wheat flour pancake. It is traditionally served with scrambled eggs, honey, or both. Fatira is often cut into smaller pieces, and it is especially popular during Eid-al-Fitr in Ethiopia.

Fatira

Fattah bi-al-lahm is a Syrian dish that consists of fried ground meat and nuts on a bed of crispy pieces of pita bread, boiled chickpeas, and garlicky yogurt sauce. The dish is typically assembled in layers in a deep serving dish or a casserole. Fried or toasted bits of pita bread are topped with boiled chickpeas and some chickpea stock, drizzled with tahini-yogurt sauce flavored with garlic, covered with a mixture of fried ground beef or lamb and pine nuts, and then finished off with another drizzling of yogurt sauce, some chopped parsley, and a sprinkling of fried nuts. This Syrian specialty is usually consumed for breakfast or served as a side dish.

Fattah bi-al-lahm

Fattah bi-as-samna is a Syrian dish consisting of flatbread pieces, fat, honey, and dates. It is usually made with freshly baked pita bread, which is torn into small pieces, covered with hot, melted fat, typically ghee, drizzled with honey, and then kneaded by hand. This simple dish is usually topped with dates and eaten for breakfast or as a light meal in the evening. Fattah bi-as-simna is a version of fatteh, a dish that is based on fresh, toasted, or stale pieces of flatbread combined with a variety of additions. The dish derives its name from fattah or fatteh, meaning to break or to crumble something into small pieces, which is basically how this dish is prepared - tearing the flatbread into pieces before combining it with other ingredients.

Fattah bi-as-samna

Fattah bi-az-zayt is a Syrian dish typically made with flatbread and chickpeas, topped with an oil-based mixture. It is a version of fattah or fatteh, a dish which combines fresh, toasted, or stale flatbread with a variety of other ingredients and is typically topped with a yogurt-based sauce. This fattah version uses a type of oil mixture instead of the usual yogurt-based sauce. In a dish or a casserole, salted and crunchy roasted pieces of pita bread are layered evenly, topped with cooked chickpeas, and then covered with a liquid composed of oil, chickpea stock, garlic, and baking powder. Olive oil, corn oil, and vegetable oil are the typical oil choices when preparing this dish. This simple fattah is dusted with ground cumin and consumed warm, usually for breakfast.