Breakfast changes more from country to country than any other meal. In Mexico it is tortilla chips simmered in green salsa, in Ethiopia torn injera tossed in spiced butter, in Japan rice, miso soup and grilled salmon. Some of it is a pastry and a coffee at the counter, and some of it is a bowl of soup.
This guide covers 40 countries with two breakfasts each, 80 dishes in all. Every dish links to a full recipe you can cook at home, with exact amounts, a step-by-step method and the equipment that makes it easier. The tour runs from the Americas through Europe, then the Middle East and Africa, and ends in Asia.
1. United States
Buttermilk Pancakes with Maple Syrup and Bacon
Three tall pancakes sit under a melting square of butter, syrup pooling on the plate, with two strips of crisp bacon alongside. You cut straight down through the stack with a fork, and the bacon gets dragged through the syrup.
Make it at home with our buttermilk pancakes recipe.
Biscuits and Sausage Gravy
Split buttermilk biscuits sit under a blanket of creamy white gravy full of crumbled pork sausage and cracked black pepper. It is eaten with a fork and knife, the flaky biscuit soaking up the gravy, and it is a heavy plate meant for a late weekend breakfast.
Make it at home with our biscuits and sausage gravy recipe.
2. Canada
Montréal Bagels with Smoked Salmon and Cream Cheese
A hand-rolled sesame bagel is split and filled with cream cheese and folds of pink smoked salmon, with capers and thin red onion on the side. It is a small, dense bagel with a sweet, chewy crust, eaten out of hand with a coffee.
Make it at home with our Montréal bagels recipe.
Québécois Breakfast Plate with Cretons
Two sunny-side-up eggs, crisp bacon, home fries with soft onion and buttered toast share the plate with a ramekin of cretons, a spiced pork spread. You spread the cretons on the toast, a bit like a rustic pâté, and take the rest in forkfuls.
Make it at home with our Québécois breakfast recipe.
3. Mexico
Chilaquiles Verdes
Fried tortilla pieces are simmered in a tart tomatillo salsa and piled with crumbled queso fresco, a drizzle of crema, white onion rings and two fried eggs. They are eaten right away, with the tortillas still holding some bite beneath the sauce.
Make it at home with our chilaquiles verdes recipe.
Huevos Rancheros
Two fried eggs sit on soft corn tortillas and are covered in a warm, chunky red tomato-chile salsa, with refried beans alongside. The yolks run into the salsa, and you break the tortillas up with a fork and scoop everything together.
Make it at home with our huevos rancheros recipe.
4. Guatemala
Desayuno Chapín
Two fried eggs, a mound of black bean paste, slices of caramelized plantain and a slab of fresh white cheese share one plate, with a basket of tortillas on the side. You tear off a tortilla and use it to scoop up the beans, egg and cheese in the same bite.
Make it at home with our Guatemalan breakfast recipe.
Tamales de Elote
Soft yellow tamales are wrapped in pale corn husks, one peeled open to show the tender, lightly sweet filling, with a clay bowl of cool crema beside them. You unwrap each one, spoon on crema and eat it with a fork or by hand.
Make it at home with our tamales de elote recipe.
5. Costa Rica
Gallo Pinto con Huevos
A mound of black beans and rice, flecked with red pepper and cilantro, sits beside two fried eggs and a stack of corn tortillas. You break the yolks over the rice, and the beans and rice get scooped up in a tortilla or eaten straight with a fork.
Make it at home with our gallo pinto recipe.
Chorreadas con Natilla
Three thin, golden corn pancakes with browned, lacy edges are topped with a spoonful of thick natilla cream, with more in a bowl beside them. They are soft inside and slightly sweet, eaten warm with a fork and a bit of cream in every bite.
Make it at home with our chorreadas recipe.
6. Colombia
Arepa Paisa con Quesito y Huevos Pericos
A thick, lightly charred white corn arepa carries a slab of fresh white cheese, with a heap of soft scrambled eggs cooked with tomato and scallion beside it. You tear off pieces of arepa and use them to pick up the eggs and cheese.
Make it at home with our Colombian arepa breakfast recipe.
Changua Bogotana
A pale, milky broth holds two poached eggs with runny yolks, scattered with cilantro and scallion, and a slice of bread sits in the bowl to soak. It is eaten with a spoon, breaking the yolk into the broth and pushing the bread under to soften.
Make it at home with our changua recipe.
7. Venezuela
Arepa Reina Pepiada
A thick, golden-crusted arepa is split open and stuffed with shredded chicken and mashed avocado, creamy and pale green. It is held in both hands and eaten like a sandwich, with the cool filling against the warm, crisp-edged corn.
Make it at home with our arepa reina pepiada recipe.
Cachapas con Queso de Mano
Two sweet corn pancakes, golden and charred in spots, are folded over thick slices of soft white cheese that melts slightly against the warm batter. You eat it with a knife and fork or fold it and bite in, taking sweet corn and salty cheese together.
Make it at home with our cachapas recipe.
8. Peru
Pan con Chicharrón
A crusty pan francés roll stacked with thick slabs of crackling pork belly, fried sweet potato slices and a tangle of red onion salsa criolla. You eat it with both hands, and the sweet potato and sharp, limey onion cut through the fat.
Make it at home with our pan con chicharrón recipe.
Tamal Criollo con Salsa Criolla
A tamal criollo, wrapped in a banana leaf and steamed until set, with a soft yellow corn filling around shredded pork, boiled egg and a black olive. It comes to the table unwrapped, with a heap of sliced red onion and chile on the side.
Make it at home with our tamal criollo recipe.
9. Brazil
Pão de Queijo com Café
Golden pão de queijo with a thin crackly crust and a chewy, hollow, cheesy middle, served warm next to a small cup of black coffee. Tear one open and the cheese stretches. Most people eat two or three before coffee is done.
Make it at home with our pão de queijo recipe.
Tapioca com Queijo Coalho
A tapioca crepe, folded over slabs of queijo coalho that have been seared until they blister and melt. The outside is soft with a faintly chewy, grainy bite, the inside is hot and salty. It is eaten by hand, straight from the pan.
Make it at home with our tapioca with queijo coalho recipe.
10. Argentina
Medialunas con Café con Leche
Medialunas de manteca, the small buttery Argentine crescents with a sticky sugar glaze, served next to a big cup of café con leche. The layers are tender and the glaze is sweet and shiny. Locals dunk them in the coffee at the café counter.
Make it at home with our medialunas recipe.
Tostadas con Manteca y Dulce de Leche
Thick-cut toast served the Argentine way, with a ramekin of soft butter and another of dulce de leche on the side. You butter the toast while it is hot, then add dulce de leche. It is plain, sweet and the usual order beside a coffee.
Make it at home with our tostadas with dulce de leche recipe.
11. Jamaica
Ackee and Saltfish with Boiled Green Bananas
Jamaica's national dish: soft yellow ackee folded into flaked salt cod with onion, tomato, sweet pepper and thyme. Two boiled green bananas sit alongside, as they often do. It is a savory, mild, slightly peppery plate, eaten for breakfast or brunch.
Make it at home with our ackee and saltfish recipe.
Callaloo and Saltfish with Fried Dumplings
Dark, tender callaloo greens cooked with flaked salt cod, onion, tomato and pepper, with three round golden fried dumplings beside it. The greens are savory and a bit earthy, the dumplings are crisp outside and fluffy inside, ideal for scooping.
Make it at home with our callaloo and saltfish recipe.
12. Dominican Republic
Mangú con los Tres Golpes
A mound of mashed green plantain topped with sharp pink pickled onions, with the three "hits" around it: fried salami, fried white cheese and fried eggs. It is soft, salty and sour in one forkful, and a very hearty way to start the day.
Make it at home with our mangú con los tres golpes recipe.
Arepitas de Yuca con Huevos
Crisp patties of grated yuca with lacy, golden edges and a soft, steamy middle, served next to two fried eggs with runny yolks. The edges crunch, the center is tender, and the yolk runs into the fritter. A good gluten-free breakfast.
Make it at home with our arepitas de yuca recipe.
13. United Kingdom
Full English Breakfast
The full English on one plate: back bacon, pork sausages, two fried eggs, mushrooms, a grilled tomato, baked beans and buttered toast. Everything is cooked separately and arrives hot together, and the point is to get a bit of everything on each forkful.
Make it at home with our full English breakfast recipe.
Scottish Porridge
A bowl of thick, creamy Scottish porridge made from oatmeal, water and salt, with cold cream poured around the edge. The cream melts into the hot oats without turning the porridge sweet. You eat from the edge in, spoon by spoon, with a jug at hand.
Make it at home with our Scottish porridge recipe.
14. Ireland
Full Irish Breakfast
The full Irish plate: rashers, pork sausages, black and white pudding, two fried eggs, a grilled tomato, mushrooms and a wedge of buttered brown soda bread. Each part is cooked on its own and the plate arrives hot, with tea alongside.
Make it at home with our full Irish breakfast recipe.
Boxty with Eggs
Boxty are Irish potato pancakes, made from a mix of grated raw and mashed potato, fried in butter until deep golden and speckled. A pat of butter melts over the stack, and two fried eggs sit beside it. The yolk runs into the soft, crisp-edged pancake.
Make it at home with our boxty with eggs recipe.
15. France
Croissant au Beurre
A croissant au beurre is the all-butter version sold in French bakeries, with a shiny, deeply browned crust and a honeycomb of flaky layers inside. Here it sits beside a milky coffee. Tear off pieces and dunk them, or eat it plain on a weekday morning.
Make it at home with our croissant au beurre recipe.
Tartine Beurre-Confiture
A long half of crisp baguette, split lengthwise, toasted and covered edge to edge with soft butter and a ribbon of strawberry jam. A small dish of extra jam sits alongside. This is the everyday French breakfast, eaten with a bowl of coffee or hot chocolate.
Make it at home with our tartine beurre-confiture recipe.
16. Spain
Pan con Tomate y Jamón
Thick slices of grilled country bread, spread with grated ripe tomato and olive oil and draped with thin slices of cured ham. This is the tostada that fills Spanish cafés at breakfast. It comes on a long plate, you eat it with your hands, and a café con leche goes alongside.
Make it at home with our pan con tomate y jamón recipe.
Churros con Chocolate
Long, ridged, sugar-dusted churros fried to order and served with a cup of thick drinking chocolate. Dip the tip, bite and repeat. In Spain this is a morning treat in a churrería, and also what people eat after a late night out.
Make it at home with our churros con chocolate recipe.
17. Portugal
Torrada com Manteiga e Galão
A thick slice of white bread, griddled until golden and glossy with melted butter, then cut into pieces. A galão, milky coffee in a tall glass with a layer of foam, is the usual partner. It is a simple Portuguese café order, ready in a few minutes.
Make it at home with our torrada com manteiga e galão recipe.
Pastel de Nata com Café
A pastel de nata is a small tart with a shell of crisp, flaky layers and a creamy egg custard that blisters dark in a very hot oven. It sits here beside a small espresso, the usual pairing in a Lisbon pastelaria, eaten warm with cinnamon on top if you like.
Make it at home with our pastel de nata recipe.
18. Italy
Cornetto e Cappuccino
The Italian bar breakfast: a soft, lightly sweet cornetto with a shiny crust, and a cappuccino capped with milk foam. Locals often take both standing at the counter, tearing off pieces of cornetto between sips. It is softer and sweeter than a French croissant.
Make it at home with our cornetto e cappuccino recipe.
Granita e Brioche col Tuppo
A Sicilian summer breakfast: a glass of fine, snowy granita and a soft, shiny brioche with a small ball of dough on its crown, the tuppo. Tear the brioche and dunk it in the granita, or split it and tuck the granita inside, and eat with a spoon.
Make it at home with our granita e brioche col tuppo recipe.
19. Germany
Brötchenfrühstück
A German breakfast table starts with the Brötchen: fresh rolls, split and buttered, then topped with slices of cheese, ham or salami, or with jam. A basket of crisp rolls goes in the middle and everyone builds their own, one half at a time.
Make it at home with our Brötchenfrühstück recipe.
Bavarian Weißwurst Breakfast
Two pale, parsley-flecked Weißwurst, a salted pretzel and a small pot of mustard: the classic Bavarian late-morning breakfast. The sausages come from a hot water bath, and you do not eat the casing. Cut the sausage open lengthwise and peel the meat out, then dip it in mustard.
Make it at home with our Weißwurst breakfast recipe.
20. Austria
Wiener Frühstück
The Viennese coffeehouse breakfast is a short list: a crusty Kaisersemmel with butter and apricot jam, a soft-boiled egg with a runny yolk, and a Melange, coffee with steamed milk. It arrives on a small round table and is meant to be eaten slowly.
Make it at home with our Wiener Frühstück recipe.
Kipferl with Butter, Jam and Coffee
The Austrian Kipferl is a soft, crescent-shaped milk roll, split and spread with butter so it melts into the crumb, then served with apricot jam and a cup of black coffee. It is the plainer relative of the croissant: a bread roll, not a laminated pastry.
Make it at home with our Kipferl recipe.
21. Slovenia
Tradicionalni Slovenski Zajtrk
Five local foods on one table: dark country bread, butter, honey, a glass of milk and an apple. This is the traditional Slovenian breakfast, ready in minutes. Spread the bread with butter, drizzle with honey, and have the milk and apple on the side.
Make it at home with our traditional Slovenian breakfast recipe.
Ajdovi Žganci s Kislim Mlekom
Crumbled buckwheat dumplings, boiled and broken into rough pieces, served with a bowl of soured milk. Spoon the žganci into the milk or alternate bites, warm and mild against cold and tangy. It is plain, filling farmhouse food from Slovenia, and gluten-free if the flour is.
Make it at home with our ajdovi žganci recipe.
22. Greece
Bougatsa me Krema
A pie of crackling phyllo wrapped around thick semolina custard, cut into squares and dusted with powdered sugar and cinnamon. In northern Greece it is a bakery breakfast, served warm on a plate and eaten with a fork, usually next to a small coffee.
Make it at home with our bougatsa me krema recipe.
Koulouri Thessalonikis
A thin ring of bread coated thickly in sesame seeds, torn open to show a soft, airy crumb, with a few blocks of feta on the side. Pull off a piece, add some cheese and eat it with coffee. Sold plain at street stalls, it is also a common grab-and-go breakfast.
Make it at home with our koulouri Thessalonikis recipe.
23. Türkiye
Menemen
Soft-scrambled eggs cooked into a stew of tomato and long green peppers and served in the small copper pan it was made in. A basket of crusty bread sits next to it, because the way to eat it is to tear a piece and scoop straight from the pan.
Make it at home with our menemen recipe.
Simit Breakfast
A dark, sesame-crusted simit sits on a plate with white cheese, a handful of olives and wedges of ripe tomato, and a tulip glass of black tea beside it. You tear off a piece of the ring and build small bites as you go.
Make it at home with our simit breakfast recipe.
24. Poland
Jajecznica ze Szczypiorkiem
Soft, large-curd scrambled eggs piled on a plate and scattered with finely chopped chives, with two slices of dark rye on the side. It is a plain breakfast, and the point is the texture: creamy, just set, eaten with the bread.
Make it at home with our jajecznica ze szczypiorkiem recipe.
Twaróg ze Szczypiorkiem i Rzodkiewką
A bowl of crumbly curd cheese folded with chives, diced radish and a little sour cream, topped with a few thin radish slices. The rye bread on the side is for spreading: pile it on thick, and expect crunch from the radish in every bite.
Make it at home with our twaróg with chives and radish recipe.
25. Sweden
Filmjölk with Muesli and Berries
A bowl of pourable, pale filmjölk topped with a mound of toasted oats, almonds and seeds, plus raspberries and blueberries. The soured milk is cool and tangy, the muesli crunchy; you stir them together as you eat.
Make it at home with our filmjölk with muesli recipe.
Äggmacka
Slices of hard-boiled egg fanned out over a creamy spread on dark seeded bread, with a sprinkle of black pepper and snipped chives. This open-faced sandwich is eaten with a knife and fork or by hand, with a cup of coffee.
Make it at home with our äggmacka recipe.
26. Egypt
Ful Medames
Stewed fava beans, part mashed, glistening with olive oil and finished with ground cumin and chopped parsley, in a glazed clay bowl. Flatbread for scooping and a plate of tomato and cucumber come with it, and you eat it by tearing bread and dipping.
Make it at home with our ful medames recipe.
Ta’ameya
Egypt's falafel is made with fava beans, not chickpeas, which is why the inside of each flat, sesame-topped patty is bright green. They are fried until crisp and brown, then eaten with flatbread and a bowl of tahini sauce for dipping.
Make it at home with our ta’ameya recipe.
27. Morocco
Msemen with Honey and Butter
Square, layered flatbreads seared golden in a pan, with a pat of butter melting over the top and honey running down into the folds. A small bowl of extra honey sits alongside, and you tear off pieces and dip them with your hands.
Make it at home with our msemen recipe.
Baghrir with Honey-Butter Sauce
Pale, spongy pancakes with a top full of tiny holes, laid on a patterned plate and soaked with warm honey and butter, with a bowl of extra sauce next to them. They are soft and a little chewy, and the sauce runs down into every hole.
Make it at home with our baghrir recipe.
28. Tunisia
Lablabi
Chickpeas and chunks of stale bread in a warm cumin broth, topped with a runny poached egg and a spoonful of red harissa. Break the yolk into the soup, stir it all together and eat it with a spoon while the bread is still soft.
Make it at home with our lablabi recipe.
Shakshouka
Three eggs with soft yolks set in a thick tomato and green pepper sauce, served in the pan it was cooked in, with a basket of crusty bread beside it. Break the yolks into the sauce and mop it all up with the bread.
Make it at home with our shakshuka recipe.
29. Lebanon
Man’oushe Za’atar
A round of puffy, golden flatbread painted with olive oil and a thick layer of za'atar, cut into wedges so the soft crumb shows. It is a classic Lebanese bakery breakfast, eaten hot, folded or torn, often with tomato, cucumber and fresh mint on the side.
Make it at home with our man'oushe za'atar recipe.
Fatteh Hummus
Crisp pita pieces and warm chickpeas buried under a garlicky yogurt sauce, finished with toasted almonds, pine nuts and parsley. Fatteh is eaten right away, straight from the bowl with a spoon, while the bread still has some crunch left under the sauce.
Make it at home with our fatteh hummus recipe.
30. Ethiopia
Firfir
Torn pieces of injera tossed in a hot, deep red berbere sauce with sliced onion until they soak up the spice and turn soft and glossy. A rolled piece of fresh injera sits alongside for scooping. It is an Ethiopian way to turn yesterday's bread into a proper breakfast.
Make it at home with our firfir recipe.
Chechebsa
Pieces of griddled flatbread torn up and fried in spiced butter with berbere until the edges crisp and darken to deep red. Chechebsa is a popular Ethiopian breakfast, scooped up by hand or with a spoon, and often served with yogurt or a drizzle of honey to calm the heat.
Make it at home with our chechebsa recipe.
31. Nigeria
Akara with Pap
Deep-fried black-eyed pea fritters with a crisp, mahogany crust and a soft, airy middle flecked with red pepper and onion, served next to a bowl of smooth, pale pap. Tear off a piece of akara and eat it between spoonfuls of pap, or dunk it straight in.
Make it at home with our akara with pap recipe.
Moi Moi with Ogi
A steamed pudding of peeled black-eyed peas, red pepper and onion, set firm and sliceable inside its leaf wrapper, served with a bowl of warm, smooth ogi. The pap is soft and mild, the moi moi is savory and a little spicy, and you take them together.
Make it at home with our moi moi with ogi recipe.
32. India
Idli with Sambar and Coconut Chutney
Soft, pillowy steamed rice and lentil cakes served with a bowl of tangy vegetable sambar and cooling coconut chutney. Pull a piece off the idli, drag it through the sambar or chutney, and eat it with your fingers. It is the everyday South Indian breakfast.
Make it at home with our idli with sambar and coconut chutney recipe.
Aloo Paratha with Yoghurt and Pickle
A whole wheat flatbread stuffed with spiced mashed potato and pan-fried until freckled with brown spots, topped with a pat of melting butter. Tear off a piece, scoop up cool yogurt, and add a dab of sharp, oily pickle for each bite.
Make it at home with our aloo paratha recipe.
33. Pakistan
Halwa Puri with Chana
Three puffed puri, a bowl of orange semolina halwa scattered with sliced almonds, and a dark, spiced chickpea chana: sweet, savory and fried bread on one steel plate. You tear the puri, dip it in chana, then take a bite of halwa between mouthfuls.
Make it at home with our halwa puri with chana recipe.
Anda Paratha
A crisp, flaky layered paratha next to a folded masala omelet full of red onion, green chili and herbs. Tear off a piece of paratha, wrap it around a bite of egg, and keep going. It is a common breakfast at Pakistani homes and street stalls, often with strong tea.
Make it at home with our anda paratha recipe.
34. Sri Lanka
Kiribath with Lunu Miris
White, thick diamonds of coconut milk rice, firm enough to hold their shape and creamy inside, served beside a mound of fiery lunu miris, an onion and chili sambol. Kiribath is plain and gentle, so the sambol does the talking, one sharp, salty bite at a time.
Make it at home with our kiribath with lunu miris recipe.
Appa with Egg and Pol Sambol
Bowl-shaped fermented rice pancakes with crisp, lacy edges and a soft, spongy center, one holding a sunny egg with a runny yolk. A small bowl of orange pol sambol, coconut with chili and onion, sits beside them for scooping and sprinkling.
Make it at home with our appa with egg and pol sambol recipe.
35. China
Jianbing
A thin wheat and mung bean crepe cooked on a hot griddle with egg, scallion, cilantro and sesame, brushed with sweet bean and chili sauces, then folded around a crisp fried cracker. Eat it hot and in your hand, while the cracker still crunches.
Make it at home with our jianbing recipe.
Youtiao with Warm Soy Milk
Two long golden sticks of fried dough sit beside a bowl of warm, pale soy milk. Tear off pieces and dunk them, or alternate bites with sips. A good youtiao is crisp outside and hollow and airy inside, so it must be eaten fresh.
Make it at home with our youtiao and soy milk recipe.
36. Japan
Japanese Grilled Salmon Breakfast Set
A tray with a salted grilled salmon fillet, a bowl of short-grain rice, miso soup with tofu, wakame and scallion, and a small dish of cucumber and turnip pickles. Eat in turns: a bite of fish, then rice, then a sip of soup.
Make it at home with our Japanese grilled salmon breakfast set recipe.
Tamago Kake Gohan
Hot short-grain rice mixed with a beaten raw egg and a splash of soy sauce, which sits in a little dish beside the bowl. The egg turns glossy and custardy as it hits the rice. It is the fastest breakfast on this list, and it needs very good eggs.
Make it at home with our tamago kake gohan recipe.
37. Vietnam
Phở Bò
A big bowl of clear beef broth over flat rice noodles, topped with paper-thin rare beef, white onion, scallion and cilantro. A side plate of bean sprouts, Thai basil, lime and chilies lets you adjust each spoonful, and a jar of chili oil stays within reach.
Make it at home with our phở bò recipe.
Bánh Mì Ốp La
Two eggs fried in a small cast iron pan with a spoonful of pâté, brought to the table still sizzling. Tear off the baguette, scoop up yolk and pâté, and add the pickled carrot and daikon, cucumber and tomato from the side plate as you go.
Make it at home with our bánh mì ốp la recipe.
38. Thailand
Jok Moo
A thick, creamy rice porridge studded with pork meatballs, with a soft egg, ginger matchsticks, scallion and white pepper on top. Break the egg and stir the yolk through the porridge. It is warming, gentle food for early mornings.
Make it at home with our jok moo recipe.
Khao Tom Moo
Rice simmered in a clear, peppery pork broth, with the grains kept whole rather than broken down. Lumps of seasoned pork, cilantro, scallion and golden fried garlic float on top. It is lighter than jok and best eaten while it is steaming.
Make it at home with our khao tom moo recipe.
39. Malaysia
Nasi Lemak
Malaysia's best-known breakfast plate: coconut rice shaped into a dome on a banana leaf, with spicy sambal, crisp fried anchovies, roasted peanuts, a halved hard-boiled egg and cucumber slices. Mix a bit of everything into each bite of rice.
Make it at home with our nasi lemak recipe.
Roti Canai with Dhal
Flaky, griddled flatbreads served with a bowl of mild lentil dhal with carrot and potato. Tear off a piece of the layered roti and dip it into the dhal. It is a standard breakfast at Malaysian mamak stalls, where the bread is made to order.
Make it at home with our roti canai with dhal recipe.
40. Singapore
Kaya Toast Breakfast Set
Toasted white bread filled with kaya coconut jam and a slab of cold butter, served with two soft-boiled eggs seasoned with soy sauce and white pepper, and a cup of milky coffee. Dip the toast into the runny yolk between sips.
Make it at home with our kaya toast breakfast set recipe.
Chwee Kueh
Soft steamed rice cakes cooked in small cups, topped with minced preserved radish fried until crisp and sweet-salty, and served with a spoon of red chili sauce. Lift each cake out and eat it in a couple of bites.
Make it at home with our chwee kueh recipe.
good to have in the kitchen
A handful of tools come up again and again across these breakfasts. If you plan to cook a few of them, these are worth having.
A cast iron skillet, for huevos rancheros, menemen, the full English and Irish breakfasts, and pancakes.
A nonstick crepe pan, for jianbing, baghrir and other thin pancakes.
A tortilla press, for fresh corn tortillas, the base of chilaquiles and huevos rancheros.
A bamboo steamer basket, for steamed dishes such as chwee kueh.
A idli steamer, for idli, the South Indian steamed rice cakes.
A deep-fry thermometer, for churros, youtiao, akara and the puris, which all depend on steady oil temperature.
A rice cooker, for kiribath, jok moo, khao tom moo and tamago kake gohan.
A moka pot, for the milky coffees that come with the cafe breakfasts.
A digital kitchen scale, for bagels, croissants and every dough that needs exact weights.
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