Typically, the European breakfast menu is a simple affair. In the majority of European countries, bread is a breakfast staple. Typically simple bread, consisting of a single slice of a rustic or bakery loaf. Some nations favor white bread – or baguette in France – or rolls or flatbread.
The Danish national preference for rye bread is well-known. Typically served alongside are butter, jam, and soft or mild cheeses. The consumption of cold cuts is common in many countries, particularly the Germanic and Baltic nations. Pate and other cold meats are common breakfast additions. Other countries are known for serving breakfast sweets.
Churros are a common breakfast food in Spain, typically accompanied by a rich, sweet hot chocolate. The French are renowned for their pain au chocolat or thick Nutella spread on baguette slices. Cold and hot pastries are also common breakfast items. The consumption of porridges and cereals has become widespread, although breakfast cereals are typically unsweetened rather than sugary.
- Popular dishes include cornflakes and muesli, which are similar to granola but not nearly as sweet as American granola.
- However, milk is not as popular in some regions as yogurt, which is typically not as sweet as its American counterpart.
- Accordingly, this is a typical “I’ve got to get to work” breakfast that takes mere minutes to prepare.
What are the European breakfast foods that people ACTUALLY enjoy?
What is the typical breakfast in Europe?
Morning meal in Europe I recently had breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I prepared to enjoy a bowl of my favorite cereal from childhood. But my sweet indulgence was not what I had anticipated: The cereal milk was heated, which is apparently the norm in this region of Spain, and my poor frosted flakes turned to mush immediately.
Not so fantastic. Even with soggy flakes, I find breakfast to be a fun part of my travel day, especially because the experience varies so greatly from country to country. As one travels further north in Europe, breakfasts become heartier. The most substantial is the traditional British “fry.” The fry, also referred to as a “Plate of Cardiac Arrest,” is a staple of the bed-and-breakfast experience and is typically included in the room rate.
A typical fry includes cereal or porridge, a fried egg, Canadian-style bacon or sausage (and occasionally mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-rich meal will sustain me until dinner.
You will quickly determine which parts of the fries you prefer. Your host will probably ask you in advance which breakfast items you prefer, rather than serving you everything and risking having to throw away uneaten food. The buffet of Scandinavian breakfasts is the perennial favorite for “most food on the table” honors.
It pays to take advantage of breakfast buffets whenever possible. You can indulge in an all-you-can-eat buffet of fresh bread, cheeses, yogurt, cereal, hard-boiled eggs, herring, cold cuts, and coffee or tea for approximately $20. Instead of cereal and milk, Scandinavians prefer to top their granola with thick yogurt.
- In the Netherlands, Belgium, Germany, Austria, and Switzerland, as well as the majority of countries to the east, you can expect a buffet with fewer options but still plenty of selections (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal).
- There is a good chance of finding hard-boiled eggs in these countries, but scrambled or fried eggs are uncommon.
Find jajecznica in Poland, the local wake-up call of scrambled eggs with kielbasa sausage served with potato pancakes. Breakfast of choice in Russia is oladi, perfectly fried pancakes with a crisp exterior and a soft interior, topped with sour cream, honey, or berries.
- Germans have an endearing habit of greeting others in the breakfast room with a slow and glum “Morgen” (short for “good morning”).
- This is despite the fact that they have many reasons to be happy.
- Breakfast is typically included and provides hearty fuel for the day, including ham, eggs, cheese, bread, rolls, and coffee pots.
In Switzerland, don’t miss out on Bircher Muesli, a healthy combination of oats, nuts, yogurt, and fruit that tastes much better than it appears. If breakfast is optional, take a stroll to the nearest bakery; every German, Austrian, and Swiss town has bakeries with a vast array of freshly baked breads and pastries.
As one travels south and west (France, Italy, Spain, and Portugal), “continental” breakfasts become increasingly meager. You will likely receive a roll with marmalade or jam, occasionally a ham or cheese slice, and coffee or tea. The glad tidings? These miniature breakfasts compel you to try regional specialties: In Spain, try chocolate con churros, pan con tomate, and an espaola tortilla (a hearty slice of potato omelet).
Blood oranges from Sicily are used to make the delicious red orange juice served at Italian breakfasts. To compensate for the minuscule breakfast, you can purchase a delicious toasted sandwich from any bar in Italy, at any time. On the way to work in France, locals simply grab a warm croissant and a cup of coffee.
Consider the scrumptious options: croissants studded with raisins, filled with crushed almonds, or stuffed with chocolate or cream. If you anticipate a meager breakfast, plan ahead to supplement it with a piece of fruit and a cheese stick from a local market. As a juice enthusiast, I keep a liter box of orange juice in my room as a morning stimulant.
Coffee drinkers are aware that breakfast is the only inexpensive time to consume caffeine. Some hotels only offer bottomless cups of a robust brew with breakfast. After that, the cups develop bottoms and refills cost money. In most countries, juice is offered at breakfast, but in Mediterranean countries, you must request it and will likely be charged.
In many countries, breakfast is included in the price of a hotel room. However, if you make prior arrangements with the hotelier, you may be able to forego breakfast and pay a lower room rate. If breakfast costs extra, it is usually optional, and you can save money and gain ambience by purchasing coffee and a roll or croissant from the café down the street or by having a brunch picnic in the park.
When deciding whether to request breakfast, consider your timing; if you need an early start, skip breakfast; few hotel breakfasts are worth the wait. Come to the European breakfast table with a spirit of adventure. I’m a traditionalist when it comes to breakfast at home, but when I crave an American breakfast in Europe, I kill it with a hard roll.
Spain is not the only country where lunch is traditionally the largest meal of the day. In France, for example, the traditional main meal of the day is lunch, followed by a lighter dinner. What do Italians eat on a daily basis? Do Italians consume a large lunch?
What does a Dutch breakfast consist of?
European breakfast Breakfast in Holland can vary. Most common are bread slices with sweet or savoury spreads, as well as muesli and yogurt. In the Netherlands, the morning meal frequently includes dairy products such as cheese, milk, and eggs. Other classics include:
An open-faced sandwich is a common breakfast in Scandinavia. It can be as simple as rye bread with butter and cheese, or it can be embellished with cucumber, apple, egg, or bell pepper slices. Chopped chives or dill are always a good addition.
What is Europe’s most popular breakfast?
Typically, the European breakfast menu is a simple affair. In the majority of European countries, bread is a breakfast staple. Typically simple bread, consisting of a single slice of a rustic or bakery loaf. Some nations favor white bread – or baguette in France – or rolls or flatbread.
The Danish national preference for rye bread is well-known. Typically served alongside are butter, jam, and soft or mild cheeses. The consumption of cold cuts is common in many countries, particularly the Germanic and Baltic nations. Pate and other cold meats are common breakfast additions. Other countries are known for serving breakfast sweets.
Churros are a common breakfast food in Spain, typically accompanied by a rich, sweet hot chocolate. The French are renowned for their pain au chocolat or thick Nutella spread on baguette slices. Cold and hot pastries are also common breakfast items. The consumption of porridges and cereals has become widespread, although breakfast cereals are typically unsweetened rather than sugary.
Popular dishes include cornflakes and muesli, which are similar to granola but not nearly as sweet as American granola. However, milk is not as popular in some regions as yogurt, which is typically not as sweet as its American counterpart. Accordingly, this is a typical “I’ve got to get to work” breakfast that takes mere minutes to prepare.
What are the European breakfast foods that people ACTUALLY enjoy?
