These are only a few of the most popular French breakfast options. Clearly, there is no single traditional French breakfast dish. The typical French breakfast consists of pastries, breads, eggs, and yogurt. These breakfast foods, from croissants and pain au chocolat to omelets and crêpes, will give you an energy boost.
What is a typical French breakfast?
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The consent provided will be used exclusively for data processing originating from this website. If you wish to change your settings or withdraw your consent at any time, the link to do so is accessible from our homepage within our privacy statement. Meat and eggs are commonly consumed for breakfast across the globe, as well as vegetables such as baked beans in England and vegetable sets in Japan.
What is a Traditional French Breakfast for Children? – It’s not daily “croissants” at home! Most French children consume cereal or bread. During school days, it is unlikely that a fresh baguette will be available for breakfast at 7 a.m. Due to the perishable nature of baguette, any leftovers from the previous day may be grilled and used as toast.
- There may be a longer-lasting bread at home, such as “un pain rond” that lasts several days.
- A large number of rural French people bake their own bread.
- Most likely, the children will consume toasted American-style sandwich bread with butter and jam to make “une tartine.” If there is no bread in the house, the French always have “des biscottes” on hand! A French child would consume a glass of cold milk or cold or hot cocoa (remember “shocola sho”).
Although we only have the chocolate flavor and not the strawberry flavor, Nesquik is very popular. Cereals are also a huge hit with French children. Comparable to American cereals, but with fewer options and typically less sugar. Rice Crispies, Cheerios, and Chocapic France prohibits peanut butter and jelly.
How do the French prepare eggs?
France’s eggs Now that Easter has passed, it’s time to put away the French chocolate eggs, and it’s a good time to consider the real eggs that appear in so many delicious French dishes. Large, flavorful, and with golden-to-almost-orange yolks, French eggs are, in my opinion, fantastic.
France is replete with weekly farmer’s markets where you can buy fresh, delicious eggs. This egg vendor and eleveur in Normandy raises his own chickens in the open air (en plein air) and is proud of his products. Recently, I’ve been craving les oeufs mayonnaise, the French version of deviled eggs. Popular on the menus of many bistros and cafes, this cold French appetizer of hard-boiled eggs is served with homemade mayonnaise and a little salade.
Although it may not sound particularly intriguing, les oeufs mayonnaise is a consistently delicious and satisfying French dish. Not only French eggs but also real mayonnaise make it delicious, whether the mayonnaise is served plain or with fresh herbs, spices, or other ingredients.
I recently ordered les oeufs mayonnaise at a Parisian neighborhood café on Rue du Bac. It tasted like spring on a plate, and their mayonnaise was seasoned with a hint of anchovies. Yum! Also delectable were the oeufs mayonnaise served with lettuce spears not long ago at the quaint bistro La Fontaine de Mars on the Left Bank.
Les oeufs en meurette is another very French dish that features eggs prominently. Eggs poached in a rich red wine sauce with shallots or onions and bacon, originating in Burgundy, are a classic hot starter on French menus. La Fontaine de Mars offers its own version with a touch of red wine from the southwestern region of France.
- There are, however, a great number of French egg dishes that do not require specific ingredients such as wine or anchovies.
- In France, omelettes are frequently prepared with ham and cheese, herbs, mushrooms, or other fillings for a delicious lunch or a quick dinner at home.
- This deliciously tender one from Ladurée was infused with pungent truffles.
If you have never tasted the divine egg and truffle combination in France, add it to your “Must try” list! The French are also remarkable at making scrambled eggs. Les oeufs brouillés in France are so rich and almost pudding-like that I will never eat scrambled eggs anywhere else.
The secret is to cook the eggs in a bain-marie at a temperature just below the boiling point and very slowly. French chefs always add a touch of cream to achieve the ideal flavor and texture. As shown here in Paris, Les oeufs brouillés make for a delicious French brunch alongside smoked salmon, shrimp, and salade.
Quiche and soufflés are essential components of any discussion of egg-based French cuisine. French quiches are typically served alongside a side salad dressed with vinaigrette. It was difficult not to be distracted by the exquisite decor of Tiepolo ceiling frescoes, Flemish tapestry wall hangings, and red and gold lamps in the restaurant at the Jacquemart-André Museum in Paris. 
The French also use eggs to complement a variety of dishes, such as hard-boiled eggs in la salade nicoise and un club sandwich. There’s also the notable fried egg served atop a croque madame sandwich – or sometimes atop certain French pizzas. And this traditional bistrot in Versailles served steak tartare with a fresh egg yolk to be mixed in by the diner (me!).
Do the French consume breakfast sweets?
While breakfast in many countries includes savory elements such as cheese, cold meats, eggs, and bacon, breakfast in France is typically sweet and carb-heavy.
