Breakfasts at around the world
Japan: Let’s start with Japan — Land of the Rising Sun. Traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is Natto (a type of fermented soybeans), which is most popularly eaten for breakfast. A typical Japanese restaurant breakfast presentation would be Miso soup, rice with Nori or other garnishes, Natto, rice porridge, grilled fish, raw egg, and a pickled vegetables.
Spain: The entire cuisine is heavily influenced by seafood available from the waters that surround this beautiful country, and reflects the country's deep maritime roots. Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavours. These meals are also renowned for their health benefits and fresh ingredients. Contrary to popular belief, Spanish cuisine is actually less spicy in comparison to its North American counterpart, Mexican cuisine. A simple breakfast here includes Churros (warm fritters) with hot chocolate for dipping.
Turkey: Take a keen note of the Turkish words, which sound like Hindi words with a twang. A typical Turkish breakfast consists of cheese (Beyaz Peynir, Kasar etc.), butter, olives, eggs, tomatoes, cucumbers, green peppers, reçel (jam or marmalade; a preserve of whole fruits) and honey usually consumed on top of kaymak. Spicy Turkish sausage (Sucuk), Pastirma, börek, Simit, Pogaça and even soups can be taken as a morning meal in Turkey. Perhaps more so than traditional breads such as Pide, a French style crusty white loaf which is widely consumed. A common Turkish speciality for breakfast is called Menemen, which is prepared with roasted tomatoes, peppers, olive oil and eggs. Invariably, black tea is served at breakfast. Roadside eateries are a visual delight with its traditional glassware and wooden chairs.
Sri Lanka: This one’s similar to Indian breakfast, naturally due to its geographical proximity to India. The Singhalese traditional breakfast usually includes fresh (hot) bread, roti, pittu (rice or manipittu), string hoppers, hoppers, milk rice, appam, or green gram. These are eaten with curry (meat or vegetable), sambol (coconut, maldive fish or seeni-onion fried with chili and sugar) or with jaggery and plantains. Sri Lankans also have a traditional soup-like drink called Kanda. A typical everyday breakfast can simply consist of ‘brother bread’ with butter, and cheese or jam, plantain banana and tea.
Cambodia: In Cambodia, rice congee (babaw) is widely eaten for breakfast. Plain congee is typically eaten with salted eggs, pickled vegetables, or dried fish. Chicken congee, and seafood congee are also commonly eaten. Cambodians also enjoy rice served with sliced pork or chicken with pickled vegetables or a noodle dish (usually a noodle soup called khtieau).
Australia: The typical breakfast of Australians strongly resembles breakfast in many Western countries. Owing to the warm weather in some parts of Australia, breakfast is generally light but in the colder regions porridge or meals similar to the full English breakfast may be consumed. The light breakfast commonly consists of cereals, toast (with a spread) and fruit. A heavier cooked breakfast often includes fried bacon, egg, mushroom, baked beans, sausages, tomatoes, toast with spread. Drinks taken at breakfast include tea, coffee, flavoured milk or juice. A popular breakfast food in Australia is Vegemite, a black, salty spread similar to Marmite, applied to toast or bread.
Sweden: Swedish cuisine, like that of the other Scandinavian countries (Denmark, Norway and Finland), was traditionally simple. Fish (particularly herring), meat and potatoes played prominent roles. Spices were sparse. Famous dishes include Swedish meatballs, traditionally served with gravy, boiled potatoes and lingonberry jam; pancakes, lutfisk, and Smörgåsbord, or lavish buffet. Akvavit is a popular alcoholic distilled beverage, and the drinking of snaps is of cultural importance. The traditional flat and dry crisp bread has developed into several contemporary variants. Breakfast many times includes Filmjölk (sour-milk yogurt) with muesli and banana slices.
Article taken from here.