Name Your Favorite Breakfast Abroad!
 

I am a lover of all things breakfast.

What has been your favorite or most unique breakfast experience in Europe that you have NOT been able to adequately recreate in the states?

I tried a traditional english breakfast, or a full english as they say-----not for me!! I will say that the eggs tasted extremely different, the bacon was good, but I am a fan of extra crispy, had to forego the beans altogether, and the sausage...well...the sausage just downright scared me!

But I have become a fan of english bacon sandwiches!!! Yum!

In theory, a Chausson aux Pommes is just an apple turnover, but I've been unable to find any remotely approaching the texture and flavor of the ones at the patisserie on rue de Buci (called Carton, I think)

Piping hot fresh bread topped with a creamy cheese and slice of prosciutto. Yummmm

English breakfast sausage: a grease dripping squinchie thing they call a banger. Yuuuuek. Brown bag it to England.

1. Smoked dark-fleshed fish and mashed potatoes served by thick-legged women in a student residence cafeteria' in Poland in the 70s.

2. Any Turkish breakfast - similar to any Israeli breakfast. Best meal of the day/trip.

3. Ten Deadly Sins at Simpson's in the Strand in London - Google it, but make sure you feel strong before doing so.

my favorite was breakfast in bed while staying in Biarritz..A huge pot of coffee with hot milk. croissants yogurts and jams to die for...

Prosciutto and fresh mozzarella on a crusty roll in Firenze or smoked salmon with black bread and sweet mustard in Munich...

hopscotch: I know exactly where you're coming from! Haha! But please bear in mind that it does rather depend where you eat!!! :-)

No one back home knows how to bake those round breakfast rolls that appear at every German Frühstuck. You schmear it with some farm fresh German Butter, pile a couple slices of Westphalian Ham, Prosciutto and cheese topped off with a slice of Tomato and you don't need lunch. Almost every German Zimmer Frei we've stayed at over the past thirty years offers a tummy-filling feast first thing in the morning. Best of all, most will serve you hot chocoalte if you just ask.

sallet(french/sp?)

a delicious little eggy cheesy tartlett served cold, warm or hot in Switzerland from bakeries or at the outdoor markets

at a quaint little place the Patricia Wells wrote about that had tart tatin and a to die of view of the Notre Dame Cathedral.

I'd give my eyeteeth to know the name of that place so that my sister can go there this summer.

The tart was topped with fresh whipped cream. That was one great day.

I am a huge fan of a "typical"(?) Scots' breakfast, differing from the English version by the addition of fish, either kippers or finnan haddie.

Breakfast at the Pandhotel in Brugges each morning. They'd make an omelette to order in its own little iron skillet. Fluffy, and wonderful -- each day I'd choose a different combination. And with four of us loving the fresh squeezed orange juice, after the first morning they just put a giant pitcher of the stuff on our table.

Next favorite, that amazing yoghurt in Turkey!!

Can someone explain to me how a society that pours syrup over bacon overcooked to complete tasteleness can get on its high horse about eating beans or decent sausage for breakfast?

And don't get me started on French toast with sugar added.

Best breakfast anywhere? Obviously it has to be in the Chinese world. And it's a toss-up between a really good congee (porridge) with dried fish and nuts, or straightforward fried noodles.

Though kedgeree runs it close. As does North America's greatest contribution to civilisation: corned beef hash with a lightly poached egg on top. Even better with drinkable tea.

egg wrapped in freshly grilled spring onion flat bread (cross between a naan and a crepe) and brushed with chilli sauce ---simple street food in taipei

> Chinese world
I love those $1.50 breakfast buffets at chinese hotels. I don't know what it is, it tastes strange and I don't dare to eat the eggs ;-) Those eggs are real, aren't they?

....thick Greek yoghurt with thick Greek
honey drizzled over; freshly-picked Greek cherries and strong Greek coffee.

Enjoyed on the edge of a Greek isle
beach........

The whole "society" doesn't pour syrup on bacon. Nor does the whole "society" overcook bacon. sorry to interrupt your ongoing anti-US rant.

A bowl of Café au Lait, O.J., a croissant and a tartine with confiture like marabelle and a jar of yogurt.

"And don't get me started on French toast with sugar added."

So right. It's much better with sucre, the way they make pain perdu in France.