Mexico
Nachos for breakfast? Yes please.
Tomato and chipotle bathed corn chips with fried eggs (chilaquiles rojas). Source: Benito Martin
Easier to make than it is to say!
Ymer, ymerdrys and berries. Source: Simon Bajada
Made from cornmeal, these soft-centred, crisp-outered little discs are an absolute staple of Venezuelan cuisine. They can be topped simply with jam, or sliced through the centre and filled with more hearty ingredients like fried eggs and chorizo, cheese and salsa, or grilled beef strips. They make a fun change from pancakes or toast, and good for brunch entertaining. Keep them warm wrapped in a tea towel (if they last that long).
Venezuelan arepas (arepas Venezolanos). Source: Alan Benson
Intrigued as to how mozzarella, semolina, and an infused sugar syrup could work in a breakfast dish? You should be.
Kinafa
You don't have to be hungover to enjoy this jaffle, but if you are, it will be your new BFF.
Bacon, baked beans and cheese jaffles. Source: Feast magazine
These dainty little crumpets have semolina added to the batter and to the pan when frying, which gives them a crisp, grainy edge. Serve them with orange blossom-infused yoghurt and celementine marmalade to win the hearts of anyone lucky enough to be around.
Moroccan crumpet with clementine jam. Source: Shane Delia's Moorish Spice Journey
What's the best part about eggs on toast? The condiments, right? So why not turn the condiments into an actual main dish, and cook the eggs in it? Genius.
Tunisian baked eggs (shakshuka). Source: Alan Benson
Because congee doesn't always have to be savoury. This sweet version is served with medicinal goodies like ginko nuts, dates, goji berries, raisins and sweet-tasting white fungus.
Greece
There's a reason this dish has stuck around since the 6th-century BCE... and we're guessing it may have something to do with the combination of golden puffs of dough fried in olive oil, and a ricotta and honey topping.
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Greek fried dough with cheese and honey (lalangia). Source: Chris Chen
This classic Filipino breakfast takes "dessert for breakfast" to new levels. Whether you choose to eat it in the traditional way - with a side of dried fish (tuyo), to balance the sweetness - is up to you.
Chocolate rice pudding. Source: Ben Dearnley
These popular Thai pikelets are a coconut lover's dream: the batter includes coconut cream and fresh coconut flesh, and the pikelets are fried in nutty coconut oil. They're crisp and light, but with a little bit of bite from the sticky rice flour.
Coconut pikelets (kanom babin).
Now you don't have to travel to Sweden or IKEA to enjoy these soft, light and deliciously sticky cinnamon rolls. Whether you choose to bite straight into them, or unravel the coils and eat them layer by layer, is a very personal choice.
Cinnamon rolls (kanelbullar). Source: Oscar Liedgren
You’ll need to start this recipe with enough time to let the wholemeal-flour dough rest for an hour. Then you’ll be rolling it out, folding up little pockets of fragrantly spiced lamb mince, frying them until golden, serving them with yoghurt mixed with fresh coriander, and feeling pretty chuffed with yourself for the rest of the day.
East African stuffed flatbread (keema chapati). Source: SBS Food
If you've ever dreamt about what a French pissaladière (caramelised onion tart) and Sri Lankan curry would taste like together, your dreams have come true with seeni sambal tarts. If you've never wondered how it would taste, it's time to start.
Seeni sambal tarts. Source: Sharyn Cairns
It may look like the lazy's person's solution to forgetting to put a fried egg into their a toasted sandwich, but the croque madame is actually a French cafe classic.
Matthew’s croque madame. Source: Alan Benson
Ask anyone to picture a German farmer's breakfast, and it's likely this dish is what exactly what they'll picture: a rustic, substantial and wholesome fry-up of potato, bacon and eggs.
Farmer’s breakfast (bauernfrühstück). Source: Alan Benson
