Breakfast

B&uacute;bos r&aacute;ntotta is a traditional egg-based dish consisting of a stack of scrambled eggs. The dish is usually made with a combination of eggs, sour cream, milk, lard, rye bread, bacon, paprika, chives, and salt. The bacon is diced and the rye bread is cut into crouton size. Both are fried until golden brown over low heat. Once crisp, they're removed from the pan and the bacon fat is strained back into the pan. The eggs are whisked with sour cream, salt, and milk, and the mixture is then cooked in the pan with the croutons and fried bacon. The eggs are scrambled while they're cooking, and the dish is served sprinkled with paprika and garnished with chopped chives.

Búbos rántotta

Indonesia

Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments. This breakfast staple probably originates from the Chinese rice porridge, but it employs regionally available ingredients and toppings to create an authentic Indonesian dish. The process starts with boiling chicken (usually darker, on the bone pieces), and the same broth is typically used to cook the rice until it becomes dense in consistency. Besides rice porridge and shredded chicken, bubur ayam can employ a myriad of other ingredients. It is commonly topped with sliced scallions, crispy fried shallots, chopped cilantro, crushed peanuts, fried crullers, and sliced boiled eggs. Before it is served, bubur ayam is usually generously doused with soy sauce, sesame oil, or fish sauce. Unlike other traditional Indonesian dishes, this chicken porridge is not overly spicy, but the fiery sambal sauce can be served on the side, if desired. Bubur ayam is one of the most common street food varieties in Indonesia - each morning, numerous street vendors can be seen selling this comforting porridge as a nutritious breakfast dish.

Bubur ayam

The colorful bubur cha cha is a dessert made with coconut milk, sago, yams, sweet potatoes, pandan leaves, bananas, and black-eyed peas. Pandan leaves provide it with a sweet and light aroma, tubers give the dessert its typical color and texture, sago thickens it, while coconut milk gives it creaminess. Bubur cha cha can be served warm or cold, and it is especially popular on hot summer days. This dessert is sometimes served for breakfast, while in the state of Penang, it is often sold as street food. Apart from Malaysia, bubur cha cha is also popular in Singapore.

Bubur cha cha

Bubur ketan hitam is a traditional sweet porridge originating from Indonesia. It&rsquo;s usually made with a combination of coconut milk, palm or cane sugar, and black glutinous rice. Despite the name, once cooked, the rice turns dark purple, not black. The dish can be enriched with pandan leaves and salt for extra aroma. In most parts of the country, bubur ketan hitam is served with mung beans and bread on the side, and the dish is then called bubur kacang hijau. In restaurants, this dessert might come served with cinnamon or fried banana slices on top. Bubur ketan hitam is usually served for breakfast, tea time, or supper.

Bubur ketan hitam

Croatia

Bučnica is a comforting Croatian rolled pastry or strudel made with layers of thin dough that is filled with a combination of grated pumpkin, salt, fresh cheese, butter, sour cream, and eggs. The savory rolled pastry is baked in an oven until it develops a golden-brown color on the exterior, and it is recommended to serve it warm with a dollop of sour cream. Bučnica should always be well-baked and crispy, otherwise the filling will release the water and the pastry will lose its crispiness. It's especially popular in the summer as there is an abundance of young pumpkins which are ideal for the filling.

Bučnica

Bulz is a traditional dish created with cooked polenta that is shaped into balls and filled with a creamy stuffing. Subsequently, polenta balls are grilled, pan-fried, or baked until a crunchy, slightly charred crust forms on the outside. The most common filling is the combination of butter and soft sheep's cheese known as br&acirc;nză de burduf. Chunks of bacon or ham are often incorporated into the filling to create a more balanced meal. The grilling process allows the cheese to melt and transforms bulz into an incredibly satisfying dish. It is believed that bulz was initially prepared by the Romanian shepherds, who were the first to use an open fire in order to grill these flavorful balls. Bulz is usually served with a generous serving of sour cream and butter, and it is recommended to top it with a fried egg. Depending on the size of the balls, bulz can make a hearty breakfast, a quick snack, but it can also be served as an accompaniment to main courses.

Bulz

Vietnam

B&uacute;n b&ograve; Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex. It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that b&uacute;n b&ograve; Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. Regardless of the origin, the soup remains a delicious and inexpensive breakfast staple.

Bún bò Huế

This traditional Hungarian dish is a savory version of the popular French toast. It can be prepared with various types of sliced bread that are coated in lightly beaten eggs, then shortly pan-fried until crispy. The dish is typically enjoyed as breakfast or a light evening snack and is often accompanied by creamy condiments such as mayonnaise and sour cream.

Bundás kenyér

Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be called burek, the same dish also appears with other fillings, and these other varieties are known by different names: sirnica (cottage cheese), zeljanica (spinach), and krompiru&scaron;a (potatoes). Burek is baked rolled into a snail-like shape and this type is typically found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced into quarters before serving. The dish is wildly popular all across the Balkans, though in Bosnia and Herzegovina, the cultural significance of this everyday staple is incomparable and best summed up in a number of local proverbs suggesting that if a woman can make a good burek, she's eligible for marriage.

Burek

Burek sa sirom is a phyllo pastry that is round or coil-shaped and filled with a mixture of cheese and eggs. The dough is made with flour, salt, and water (and perhaps a bit of oil) and stretched into translucent sheets. The sheets of phyllo dough are stacked in a large tray, and each sheet is sprinkled with oil or oil and mineral water and spread with the cheese and egg filling. Still, you might have heard that burek can only be called burek if it's filled with meat. That is, if you live in Bosnia and Herzegovina, but not everyone does, nor is burek really Bosnian &ndash; in fact, it has Turkish origins. In Bosnia, burek (with meat) and other types of similar pies such as sirnica (cheese) and krumpiru&scaron;a (potatoes) are usually rolled into a coil, while Croatians and Serbs have a more relaxed approach &ndash; burek can be round and cut into quarters, or rolled into a coil &ndash; both shapes are good, and both can be called burek sa sirom (when filled with cheese, of course). Initially, burek was brought over to Ni&scaron; in the 15th century, and it was prepared as a round pie. After World War II, burek came to Croatia and Slovenia. The term burek sa sirom, denoting a round or coil-shaped pie filled with cheese has been so engrained into Croatian culture (for more than 50 years) that it can be considered a Croatian classic regardless of its name. The most important thing is that it's delicious, filling, and a great breakfast staple for many Serbs and Croatians, especially when paired with a refreshing cup of yogurt on the side.

Burek sa sirom

United States

Calas is a specialty of New Orleans consisting of deep-fried rice balls that are smothered in powdered sugar. The dough &ndash; made with boiled rice, yeast, eggs, sugar, and flour - is dense and chewy, while the center is creamy. These fritters are typically flavored with nutmeg and cinnamon, and they are traditionally served for breakfast, with caf&eacute; au lait on the side. The word calas is thought to have been derived from the Nupe word kara, meaning fried cake. Originally, calas were sold by Creole street vendors in the city's French Quarter, but today they are a staple breakfast item throughout New Orleans.

Calas

Caldo de costilla is a beef soup from Colombia, namely its Andean region. The soup is a breakfast dish, made by boiling beef ribs with potato slices, onion, garlic, and cilantro leaves. Popularly nicknamed levantamuertos (lit. death&rsquo;s awaker), due to the fact it&rsquo;s an effective aid when dealing with a hangover, caldo de costilla is a perfect comfort food dish that is commonly eaten with a side of either arepas, bread, or rice.

Caldo de costilla

Colombia

Calentado is a traditional breakfast consisting of last night's leftovers that are simply reheated. It stems from the past, when much of the Colombian population lived in poverty and nothing was wasted. This hearty breakfast usually includes rice, beans, plantains, steak, fried eggs, and arepas. Some people like to add other ingredients as well, such as sausages or chicharr&oacute;nes. Nowadays, calentado is typically served on weekends due to the sheer amount of food, and it is recommended to serve it with coffee or a cup of hot chocolate on the side. The name calentado means heated, referring to the process of reheating leftovers.

Calentado

Italy

Canestrello Novese is a crunchy, hard cookie prepared around the municipalities of Novi and Ovada in the Piedmontese province of Alessandria. Made with flour, olive oil, white Gavi wine, yeast, sugar, and salt, these ancient ring-shaped cookies have a typical amber color. Their sweet flavor makes them a perfect choice for breakfast, paired with coffee, milk, or tea.

Canestrelli Novesi

Unlike other canestrelli varieties, the ones traditionally prepared in Brugnato are soft, dark brown in color, and very large &ndash; they can reach up to 20 cm in diameter. This simple sweet bread is made with leavened dough that is flavored with honey and anise seeds, which give it a characteristic, delicately sweet, aromatic kick. Canestrelli di Brugnato are perfect for breakfast or an afternoon snack, especially if paired with a cup of coffee or tea.

Canestrello di Brugnato

France

Hailing from Corsica, these traditional shortbread cookies typically consist of flour, sugar, white wine, and flavorings such as anise or lemon zest. Canistrelli are double baked, and because of that they are incredibly crispy and have a long shelf life. The cookies are commonly enjoyed for breakfast, when they are usually paired with hot beverages, but canistrelli also make an excellent sweet snack when paired with white wine.

Canistrelli

Casamiento is a traditional dish hailing from El Salvador. It's usually made from leftover beans and rice that are mixed together. The dish can be enriched with the addition of saut&eacute;ed bell peppers and onions When paired with scrambled eggs, casamiento makes for a great breakfast. It's typically served with fried plantains, fresh tortillas, cheese, or crema. The name of the dish means wedding, reffering to the marriage of rice and beans.

Casamiento

Cayeye is a Colombian dish originating from the Caribbean (coastal) parts of the country. Also known as mote de guineo, it is prepared by cooking guineos (small green bananas), which are then mashed and combined with refrito &ndash; a concoction made with tomatoes, achiote, garlic, onions, and red bell peppers. Once prepared, cayeye is traditionally served for breakfast with a variety of ingredients: from beef, fish, and seafood to grated cheese, fried eggs, and avocados.

Cayeye

Chai poh neng is a traditional omelet. The omelet is usually made with a combination of preserved radish (sweet, salted, or both), garlic, eggs, oil, scallions, and vegetable stock. The preserved radish is washed, rinsed, patted dry, and set aside. The garlic is saut&eacute;ed in oil until fragrant, and the radish is then added to the pan and stir-fried. The eggs are whisked with stock and scallions, and the mixture is poured into the pan over the radish. The omelet is cooked until the eggs set, and it's then cut into pieces and served while still warm.

Chai poh neng

China

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that&rsquo;s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water. Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It&rsquo;s also popular in countries such as Indonesia, Malaysia, and Singapore, where it&rsquo;s a part of Teochew people cuisine. In Singapore, the dish is also made in two versions &ndash; white (no soy sauce) and black (made with sweet soy sauce). Chai tow kway can be served for breakfast or dinner, and it&rsquo;s sometimes served as a side dish.