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Welcome to Celtnet's Breakfast Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the breakfast recipes added to this site. Breakfast is the first and, arguably at least, one of the most important meals of the day. It's when we break the fast imposed upon us by the night's feast. It's when we supply fuel to the body, enabling it to face the rigours of the day ahead. Many traditions and recipes have developed all over the world to provide the body with the sugars and proteins it needs. Here I have attempted to bring together as many of these breakfast dishes and breakfast recipes from all around the world as possible. I hope that these recipes will provide you with new ideas and things to try for your own breakfast or brunch menus. Most of the recipes here are modern, but you will find traditional and historic recipes as well...
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Alphabetical list of breakfast recipes follow (limited to 100 recipes per page). There are 350 recipes in total:
| Tapioca Flour Pancakes (Tapioca Flour Pancakes) Origin: British | Beacan Bruithe (Savoury Lemon Sauce) Origin: Ireland | Breakfast Pancakes Origin: British |
| Acorn Flour Pancakes Origin: British | Beignets Origin: Cameroon | Breakfast Pizza Origin: British |
| Acorn Flour Waffles Origin: British | Beignets soufflés Origin: Chad | Breakfast Pizza 2 Origin: British |
| Akara II Origin: Nigeria | Belgian Waffles Origin: Belgium | Breakfast Scones Origin: British |
| Amaretto French Toast Origin: Italy | Belizean Chicken Breakfast Origin: Belize | Brecwast Bara Lawr (Laver Bread Breakfast) Origin: Welsh |
| American Breakfast Pancakes Origin: America | Belizean Scrambled Eggs Origin: Belize | Bricher Muesli Origin: Switzerland |
| Ancient Yeast Waffles Origin: Ancient | Bell Inn Smokies Origin: England | Brioche Raisin Snails Origin: Denmark |
| Apple Danish Pastries Origin: British | Benedict Strata Origin: British | Buckwheat Waffles Origin: British |
| Arbroath Smokies Origin: Scottish | Beyaz Peynirli Yumurta (Eggs with Feta Cheese) Origin: Turkey | Bullshot Origin: British |
| Arbroath Toasties Origin: Scottish | Bilberry Muffins Origin: British | Buttermilk Baking Mix Chiffon Waffles Origin: American |
| Arctic Forest Smoothie Origin: American | Bird Cherry Flour Pancakes Origin: British | Buttermilk Baking Mix Pancakes Origin: American |
| Arroz con Huevos (Rice with Eggs) Origin: Mexico | Bird Cherry Flour Waffles Origin: British | Buttermilk Baking Mix Waffles Origin: American |
| Asparagus and Crab Strata Origin: British | Bissara Origin: Morocco | Buttermilk Breakfast Biscuits Origin: American |
| Asparagus and Tuna Strata Origin: British | Black Forest Ham with Fresh Figs Origin: British | Buttermilk Waffles Origin: American |
| Asparagus with Scrambled Eggs Origin: British | Black-eyed Pea Waffles Origin: African Fusion | Café de Olla II Origin: Mexico |
| Asparagus, Poached Egg and Pine Nut Salad Origin: British | Blackberry Muffins Origin: British | Cajun Paté Origin: Cajun |
| Avga Matia (Fried Eggs) Origin: Greece | Blewits on Toast Origin: British | Cajun Strata Origin: American |
| Avga me Anthogola (Eggs with Cream) Origin: Greece | Blinis Origin: Russia | Cape Kedgeree Origin: South Africa |
| Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece | Blintzes Origin: Jewish | Celtic Stacks Origin: British |
| Avga Omeleta (Greek Egg Omelette) Origin: Greece | Blintzes with Cream Cheese and Cinnamon Origin: Jewish | Chackouka (Poached Eggs on Pepper Ragout) Origin: Algeria |
| Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Blueberry Sauce Origin: American | Chakchouka Origin: Tunisia |
| Avga Strapatsada (Eggs with Feta Cheese) Origin: Greece | Blueberry Waffles Origin: American | Challah French Toast Origin: Jewish |
| Avocado Scrambled Eggs Origin: British | Boston Baked Beans with Marmite Origin: British | Champagne et Fraises (Champagne with Strawberries) Origin: France |
| Bagels Origin: Jewish | Bouille Origin: Guinea | Chawan-mushi 2 Origin: Japan |
| Baked Egg and Shaggy Ink Caps Origin: British | Bouille Origin: Cameroon | Chawan-mushi 3 Origin: Japan |
| Baked Eggs Origin: Cuba | Boxty (Potato Griddle Cakes) Origin: Northern Ireland | Cheese Artichoke Rarebits Origin: British |
| Baked Potato, Bacon and Egg Breakfast Origin: British | Bran and Blueberry Muffins Origin: British | Cheese Blintzes Origin: American |
| Baked Savoury Eggs Origin: British | Breafast Cornmeal Pap Origin: Liberia | Cheese Wheezies Origin: British |
| Baked Vanilla Cheesecake Origin: British | Breakfast Biscuits and Gravy Origin: American | Chestnut Breakfast Spread Origin: British |
| Banana Porridge Origin: Jamaica | Breakfast Bliny Origin: Russia | Chestnut Flour Pancakes Origin: British |
| Bara Lawr (Laver Bread) Origin: Welsh | Breakfast Brownies Origin: America | Chestnut Flour Waffles Origin: British |
| Barley Gruel Origin: English | Breakfast Cobbler Origin: American | Chicken Liver Paté Origin: France |
| Basic Irish Sausages Origin: Ireland | Breakfast Ful Mesdames Origin: Egypt | |
| Bauernfruhstuck (Farmers Breakfast) Origin: German | Breakfast Miso Soup Origin: Japan |
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If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.