Breakfast

Tunisia

Bambalouni are traditional Tunisian doughnuts that are especially popular in the village of Sidi Bou Said. They are made with flour, hot water, yeast, and salt. After the dough has been prepared, it is fried in hot oil until golden brown, and the doughnuts are then sprinkled with sugar on top. It is recommended to serve bambalouni with coffee, either for breakfast or as a snack eaten at the end of the day.

Bambalouni

Bangsilog is a traditional meal and a part of silog dishes that are commonly served for breakfast. The dish consists of bangus (milkfish), garlic fried rice, and fried eggs. The milkfish is marinated and pan-fried in oil. Cold cooked rice is fried with garlic in oil, and the eggs are fried sunny side up. Bangsilog is assembled by arranging all three components on a plate &ndash; the rice is usually topped with the fried fish and eggs. The dish is traditionally served for breakfast and it's often accompanied by fresh tomatoes or cucumbers on the side.

Bangsilog

B&aacute;nh bao is a Vietnamese take on the Chinese steamed baozi buns. They usually consist of seasoned ground pork, mushrooms, hard-boiled eggs, and slices of Chinese sausage. All the ingredients are neatly wrapped into a light yeasted dough to form round balls which are then steamed. The dish was undoubtedly influenced by the Chinese baozi, but it was eventually adapted with typical Vietnamese flavors and has become a staple food throughout the country. It is usually enjoyed as breakfast or a snack, preferably with tea on the side.

Bánh bao

Vietnam

B&aacute;nh cuốn is a popular Vietnamese street food item consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon than tri), or both (banh cuon Ha Noi). The dish is usually served with a fried shallot dip, sweet and sour fish sauce (nuoc mam chua ngot), a variety of fresh herbs, and lime-based sauce on the side. It takes a special kind of skill to prepare these steamed rolls which should always be extremely thin and translucent. B&aacute;nh cuốn is usually consumed for breakfast in Vietnam, while a similar version of the dish is also present in Thai cuisine, where it is known as khao phan.

Bánh cuốn

B&aacute;nh m&igrave; ốp la is a traditional b&aacute;nh m&igrave; sandwich variation made with fried eggs as the main ingredient. The fried eggs can replace the meat in the sandwich or they can be used alongside meat such as chả lụa pork sausage or slices of roasted pork belly. The eggs are stuffed into a b&aacute;nh m&igrave; roll, and the sandwich is then usually topped with cucumbers, tomatoes, coriander, and pickled daikon and carrots. Typical condiments include mayonnaise, soy sauce, or hot chili sauce. Depending on the vendor selling the sandwich, it can also contain added ingredients such as headcheese or liver p&acirc;t&eacute;. This b&aacute;nh m&igrave; type is often enjoyed for breakfast.

Bánh mì ốp la

B&aacute;nh tẻ is a savory rice cake that is mainly associated with northern Vietnam and Red River Delta. It consists of rice flour dough and a pork-based filling that also incorporates wood ear mushrooms, onions, and spices. The cylinder-shaped cakes are wrapped in banana or dong (phrynium) leaves before they are steamed or boiled. In the past, these rice cakes were mainly prepared on special occasions, but nowadays they are enjoyed all year round as an everyday snack or a filling breakfast. The cakes are best served warm and are usually accompanied by fish sauce on the side.

Bánh tẻ

Banitsa is a traditional dish made by layering sheets of buttered phyllo pastry with a mixture of eggs, yogurt, and white cheeses like sirene and feta for the simple and classic version of banitsa. Besides the classic cheese filling, this pie can be made with a myriad of different fillings, either savory or sweet. Pies with a vegetable filling, such as zelnik, are especially popular. Zelnik can be made with a filling of leafy greens like spinach, nettles, marigold, parsley, and cabbage, praznik is made with leeks, while luchnik is a type of banitsa filled with onions. When it comes to sweet versions of banitsa, there is tikvenik, made with pumpkins, an apple-filled variety, shtrudel, or mlecna banitsa - made by soaking pastry sheets with a mixture of milk, eggs, sugar, and vanilla. Bulgarians sometimes fill banitsa with lucky charms, coins, or pieces of paper that have wishes written on them, a practice that is especially popular during the festive winter season. The pie is typically served as a breakfast dish with yogurt or boza on the side.

Banitsa

The Bulgarian pie banitsa made with cheese is the main version of this traditional pie. It's made by layering sheets of buttered phyllo pastry with a combination of eggs, yogurt, and cheese such as sirene and feta. There's an optional ingredient in the preparation of banitsa and it's baking soda, which makes the yogurt rise and makes the pie fluffier and richer in flavor. Traditionally, banitsa with cheese was prepared and served on Christmas and New Year's Eve, but nowadays it can also be bought throughout the year at grocery stores, street vendors, kiosks, and pretty much everywhere. Apart from this basic variety, there are also other types of savory or sweet banitsa pies filled with various vegetables and fruits.

Banitsa sas sirene

Bauernfr&uuml;hst&uuml;ck is a traditional dish that can be translated as a farmer&rsquo;s breakfast. Although there are many variations throughout the country, it&rsquo;s usually made with a combination of potatoes, butter or vegetable oil, onions, cured ham, eggs, milk, chives, salt, and pepper. The potatoes are boiled in their skins, peeled, cut into slices, and browned in butter with the onions and diced ham. The eggs are beaten, mixed with milk, seasoned with salt and pepper, and the mixture is then cooked in the pan with the rest of the ingredients. Once fully cooked but still moist, the dish is garnished with chopped chives and served warm.

Bauernfrühstück

Bauernomelett or farmer's omelet is a simple German dish that's usually served for breakfast, but sometimes also for lunch or dinner. It's made with a combination of bacon, onions, potatoes, parsley, eggs, and milk. The bacon, onions, and potatoes are saut&eacute;ed slowly, and when the potatoes start to turn golden brown, a mixture of eggs and milk is poured into the pan. Cooked over high heat, the omelet can be turned over and browned on top, or it can be folded in half before serving. It's recommended to serve this hearty omelet with pickles on the side. If desired, the dish can be enriched with grated Emmentaler cheese while the omelet is cooking.

Bauernomelett

Beans on toast is a classic, straightforward dish often associated with British cuisine but enjoyed worldwide. It comprises two main ingredients: baked beans and bread toasted to perfection. The baked beans, typically navy beans in a mildly sweet tomato sauce, are heated and then poured over slices of crisp toast. While simplicity defines the standard presentation, variations abound, allowing for the addition of cheese, eggs, or other condiments. Celebrated for its comfort food qualities, ease of preparation, and affordability, beans on toast is cherished as a meal at any time of the day, be it a hearty breakfast, a quick lunch, or a cozy dinner. It is usually accompanied with a cup of warm tea.

Beans on toast

Beeshee, also known as bishi, is a thin and crispy Armenian fried treat similar to a pancake. It is usually made with a dough consisting of flour, sugar, salt, and warm water that is rolled out into very thin circles, brushed with melted butter, and then shaped into square packet-like pastries. The dough squares are rolled out again into larger squares, brushed with melted butter, and then fried until crisp golden on both sides. These crispy fried Armenian treats are eaten warm with lots of sugar, simple syrup, or honey on top, usually for breakfast.

Beeshee

Germany

Bergische waffles are traditional German waffles originating from the Bergisches Land area. They&rsquo;re usually made with a combination of flour, sugar, butter, vanilla, eggs, baking powder, and milk. What differentiates these waffles is that they are always heart-shaped but also more crisp and less dense than their Belgian cousins. Traditional accompaniments include whipped cream and pitted sour cherries. Bergische waffles are usually not served for breakfast but as an afternoon treat, especially on Sundays, when they&rsquo;re occasionally served with rice pudding.

Bergische Waffles

Italy

Berlingozzo is an ancient ring-shaped cake from Tuscany, its name derived from a local word berlingaccio, meaning Fat Thursday, when this cake was traditionally prepared as a closure of carnival celebrations. It is a humble, dense cake made with simple ingredients such as eggs, flour, sugar, butter, milk, and yeast. The cake's recognizable flavor is achieved by the addition of anise seeds. Berlingozzo is usually enjoyed for breakfast or as an afternoon snack, generously covered in powdered sugar.

Berlingozzo

Beyran &ccedil;orbası is a traditional soup originating from Gaziantep, where it's served for breakfast. It consists of rendered lamb fat that's topped with rice and shredded lamb meat. The combination is then cooked with the addition of garlic, pepper paste, and lamb broth. This soup is notorious for its spiciness, making it a pretty unusual way to start the day. If desired, the soup can be served with lemon wedges and fresh Turkish bread on the side.

Beyran çorbası

In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water. It was initially prepared in clay pots that were lined with banana leaves, which would impart a distinctive, smoky flavor to the dish. Bibinka is believed to have appeared under the foreign culinary influence, and the first written reference describing a similar cake dates back to 1751. Through history, bibinka was adapted with additional ingredients, and nowadays it is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings. This original Filipino delicacy is usually associated with Christmastime, and it is traditionally enjoyed after the mass on Christmas Day. Bibingka is also often served for breakfast.

Bibingka

United States

A popular breakfast dish throughout the United States of America, especially in the Southern parts of the country, biscuits 'n' gravy consists of tender dough biscuits that are covered in a thick gravy, usually made from the drippings of pork sausages, flour, and milk. Although the word biscuit usually refers to twice-baked bread, the American version of a biscuit is more reminiscent of a European scone. The dish originated in the South just after the Revolutionary War, before the United States was even a country. It was invented due to the fact that the supplies were scarce, and the breakfast meal had to be as inexpensive as possible. It's easy to see why biscuits 'n' gravy is so loved - it illustrates the Southern theme of a simple life and brings the familiarity and nostalgia of a traditional family breakfast.

Biscuits ’n’ Gravy

Bissara is a comforting Egyptian and Moroccan dish made with pur&eacute;ed beans &ndash; either split peas or dried fava beans. It can be prepared in the form of a soup or porridge, while the thicker versions are commonly used as a dip. The pur&eacute;ed beans are typically seasoned with olive oil, lemon juice, and garlic, and the dish is often served with paprika and cumin on the side, while crusty bread is almost mandatory. Bissara is traditionally served for breakfast, and it is especially popular during winter.

Bissara

Bizcochito is the official state cookie of New Mexico. Deeply rooted in its history, it was originally invented by the first Spanish colonists of New Mexico as a way of expressing the local culture, customs, and flavors through gastronomy. These crispy cookies consist of butter or lard, sugar, milk, flour, baking powder, and spices such as cinnamon and anise. As other immigrants started to arrive in New Mexico, they brought their own recipes, and a variety of bizcochitos was created, with the two most popular versions originating from southern and northern New Mexico. The cookies are especially popular during festive events and celebrations such as Christmas and weddings. Traditionally, they are eaten with coffee or milk in the morning, when their delicate, melt-in-the-mouth texture is best enjoyed.

Bizcochito

Bocadillo de bonito del norte is a Spanish sandwich that consists of a hunk of bread filled with bonito del norte or white tuna fish, a variety of tuna that&rsquo;s renowned for its excellent quality, flavor, and texture. To make this bocadillo sandwich variety, the most common choice of bread is a Spanish-style baguette called barra de pan. The bread is typically sliced in half lengthwise before it is filled with canned tuna. The filling is often enhanced with the addition of pickled guindilla peppers and alioli (garlic mayonnaise). This simple sandwich is usually enjoyed as a filling mid-afternoon snack or a light meal for breakfast, lunch, or dinner.