Breakfast

Silog refers to a group of Filipino dishes that are traditionally served for breakfast. The name is an abbreviation for sinangang at itlog, meaning fried garlic rice and eggs. The difference between each of these dishes is in the additional component that's served with the garlic rice and eggs, such as tapa (sliced meat), longganisa sausages, tocino bacon, bangus milkfish belly, chorizo, hot dogs, pork chops, Spam, fried chicken, or beefsteak, among others. It is believed that the first type of silog was tapsilog, invented in the 1980s in Marikina City. These breakfast items are so popular that they can nowadays be found in fast food chains, hotels, and restaurants.

Silog

North Macedonia

Simit-pogacha is a traditional North Macedonian specialty originating from Skopje. It consists of a bun that is stuffed with - you'd never guess it &ndash; burek, which is a flaky layered pie that's typically filled with meat, cheese, or greens. However, the burek that is used in simit-pogacha is plain and not filled with anything. This unusual dish is traditionally consumed for breakfast or during the morning. Because it's quite dry, locals eat it with yogurt. In Turkey, the dish is known as Skopska simit-pogacha, and in Skopje, only one baker is still making simit-pogacha using traditional methods - with yeast made from smashed chickpeas, which gives the bun a unique flavor.

Simit-pogacha

Georgia

Sinori is a traditional breakfast dish from the mountainous Adjaria region made with thin phyllo sheets called iukha (lavash can be used instead), cheese curds or cottage cheese, butter, garlic, and salt. The preparation involves cutting the lavash into small pieces or rolls, which are then placed in a baking dish and generously spread with the cheese and butter mixture. The dish is baked until the cheese is melted and the flavors meld together, creating a creamy and satisfying meal. Sinori is typically served hot, straight from the oven, and is often enjoyed as a hearty breakfast or a comforting meal during cold weather. There is also a sweet version of sinori, which is sweetened and has walnuts added.

Sinori

Pakistan

Siri paya is a traditional stew made with the head and feet of an animal (typically goat, cow, or lamb), called siri and paya in Urdu, respectively. The animal&rsquo;s head and feet are first stir-fried with onions, ginger garlic paste, and spices such as turmeric powder, red chili powder, cumin seed powder, cinnamon, cloves, and cardamom. The dish is then flavored with a spicy yogurt mixture and garam masala powder, covered with water, and simmered until the meat is thoroughly cooked. This rich stew is typically topped with fresh green chilis, coriander leaves, and ginger. It is usually served hot with lemon wedges and naan or roti on the side. Siri paya is a typical breakfast meal in the country, and it is also traditionally prepared for Eid al-Adha.

Siri paya

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral. Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.

Sirnica

United States

Also known as a Wilbur, and sometimes described as a "culinary car crash", slinger is a St. Louis specialty that is known as a great hangover cure. Traditionally served for breakfast or lunch, it typically consists of fried eggs, two hamburger patties, fried potatoes or hash browns, heaps of chili, and a garnish of grated cheese and chopped onions. It is usually served with hot sauce on the side. There are numerous varieties of this dish, so slingers can be served with tamales, veggie burgers, white gravy, toasted bread, or grilled onions.

Slinger

Smaženice is a popular Czech dish consisting of diced mushrooms that are braised with onions, seasoned with cumin, and combined with lightly beaten eggs. This rustic dish is commonly prepared in many Czech households, and it is usually served alongside bread and enjoyed as a quick snack or a hearty breakfast.

Smaženice

Ireland

Sneem black pudding is a traditional, firm, deep red-brown blood pudding made only in the village of Sneem, located in the Iveragh Peninsula in South Kerry, in southwest Ireland. Made with beef suet, onions, oat flakes, spices, and fresh blood collected from local pigs, lambs, and cows, Sneem black pudding is baked in trays instead of being boiled, as black puddings usually are. The area has a long tradition of home-based black pudding production. They were traditionally made by women, and almost every household had at least one or two animals for their own purposes. Nowadays, the situation has changed, and there are only two producers in the village who still use fresh blood to make the pudding. Sneem black pudding is best enjoyed cut into 10mm thick slices which are traditionally baked, grilled, or fried as part of the traditional Kerry cooked breakfast.

Sneem Black Pudding

Sopas de cavalo cansado, which translates to "tired horse soup," is a traditional dish that is more of a hearty, rustic snack or breakfast than a conventional soup. It has deep roots in Portuguese rural life, particularly among farmers and laborers who needed a substantial and energizing meal to start their day. The main ingredients include stale or day-old bread, typically from a rustic, country-style loaf, red wine to soak the bread, sugar or honey for sweetness, and occasionally cinnamon and egg yolk for added flavor and aroma. It is a nostalgic and comforting meal, perfect for those who appreciate the simplicity and history of traditional rural cuisine.

Sopas de cavalo cansado

Australia

Spaghetti on toast is a unique creation consisting of canned spaghetti served on a piece of toast. The dish is regularly served as comfort food in New Zealand, Australia, and the UK, either for breakfast or lunch. It is recommended to top the dish with some grated cheese before serving.

Spaghetti on toast

Spamsilog is a traditional dish originating from the Philippines, consisting of garlic fried rice, fried eggs, and Spam, the canned, trademarked, and square-shaped mixture of pork, water, salt, sugar, potato starch, and sodium nitrate. Spam is boiled in a bit of water, then fried in oil and arranged on a plate with garlic fried rice and sunny-side-up fried eggs. The dish is traditionally served piping hot for breakfast, and it's accompanied by sliced tomatoes or cucumbers. The name of the dish contains all three components: Spam (Spam), sinagang fried rice (si), and itlog fried eggs (log).

Spamsilog

Speckpfannkuchen (lit. pancakes with bacon) is a type of savory pancake from Germany combined with cubes or strips of bacon. The bacon can either be on top of the pancake or used as a filling, but it&rsquo;s always first fried before being incorporated into the dish. Besides bacon, the pancake may be modified to include cheese or onions. It is eaten as an appetizer or a hearty breakfast complemented with pickled cucumbers or a green salad.

Speckpfannkuchen

Greece

Staka me ayga is a simple Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour). The combination is usually seasoned with salt and pepper, and it is typically enjoyed warm for breakfast. Eggs with staka are often paired with apaki (smoked pork), another traditional Cretan product. Staka is a unique specialty of Cretan cuisine, and it can also be eaten as a spread on slices of bread or as a side dish.

Staka me ayga

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Steak and eggs is a classic American breakfast dish that combines a grilled or pan-fried steak with eggs, usually cooked to the diner's preference (such as scrambled, fried, poached, or over easy). It's a popular choice for a filling breakfast or brunch, especially after a night out or before a long day that demands sustained energy. The dish can be served with various side items, including toast, hash browns, breakfast potatoes, or fresh vegetables, making it a versatile option that can be tailored to individual tastes. Steak cuts used in this dish can vary widely, from more affordable options like sirloin or flank steak to more premium cuts like ribeye or filet mignon, depending on personal preference and budget. Steak and eggs is a staple in many diners, steakhouses, and breakfast spots across the United States, embodying the country's love for substantial, meat-centric meals.
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Steak and eggs

Bulgaria

Strandzhanka is a traditional snack originating from the Burgas area. It consists of a slice of bread that's topped with a thin layer of minced meat and spices such as savory, black pepper, and paprika. The bread is then baked in an oven or grilled. Strandzhanka is often served for breakfast, brunch, or as an afternoon snack, and many people like to spread lyutenitsa or sharena sol (spice blend) on top of it. It's recommended to serve this snack with a cup of ayran on the side. In other parts of Bulgaria, there is a similar dish called princess, which is also topped with kashkaval cheese and it's always baked in the oven.

Strandzhanka

This popular Greek dish, which goes under the name strapatsada or kagianas, consists of diced, saut&eacute;ed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten eggs and topped with crumbled feta cheese. With its rustic appeal and clean, refreshing flavors, it is mainly enjoyed as a light main course or a side to various roasts or grilled meat. Even though it is traditionally associated with Ionian islands, it is commonly eaten throughout the country.

Strapatsada

Taiwan

Even though Taichung City offers many signature eats and unique spins on local fare, one of its specialties and most notable standouts is the suncake or tai yang bing. Traditionally prepared since the Qing dynasty era, this delicious Taiwanese flaky pastry filled with gooey, buttery maltose paste is a treat found in every bakery shop in Taichung. It is even sold as a souvenir, pre-packed in attractive gift boxes. An interesting combination of flavors and textures, the round-shaped Suncakes are most often sweeter than honey and their thick, caramel-like filling perfectly contrasts the dry flakiness of the floury, paper-thin layers of phyllo dough. Suncakes are typically enjoyed with a nice cup of Chinese tea, soaked in hot water and mashed into a porridge-like dessert or dipped in warm almond milk, which is one of Taichung's breakfast favorites.

Suncake

Italy

Su pistoccu incappau is a traditional Sardinian dessert of sponge cake topped with a coffee and cocoa glaze. The cake is light, fluffy, and made without butter, oil, or yeast. It is often enjoyed for breakfast or as a snack, paired with coffee for a rich flavor. The cake is prepared by whipping eggs and sugar until frothy, then incorporating flour and cornstarch. After baking, it is glazed with a coffee syrup made of sugar, coffee, and cocoa powder, giving it a distinctive taste and texture.

Su pistoccu incappau

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine. Cottage cheese is traditionally first swetened with sugar, then combined with flour into a dough which is fried in hot oil until it develops a golden-brown color. Syrniki can be served for breakfast or consumed as a tasty dessert after a large meal.

Syrniki

Peru

Tacacho is a traditional meal that is typically served for breakfast. It originates from the Amazonas region, where the natives boil or grill the plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combined with lard, salt, and tiny pieces of pork rind. The combination is then rolled into a ball and served with chorizo, various freshly harvested regional vegetables, and salted dried pork known as cecina. There is also the Ecuadorian version of tacacho, known as bol&oacute;n de verde. Even though this dish can easily be found in Lima, it is recommended to also try it in Madre de Dios, San Mart&iacute;n, and Iquitos.