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Alphabetical list of breakfast recipes follow (limited to 100 recipes per page). There are 219 recipes in total:
| Acorn Flour Waffles Origin: British | Bilberry Muffins Origin: British | Chakchouka Origin: Tunisia |
| Akara II Origin: Nigeria | Bissara Origin: Morocco | Challah French Toast Origin: Jewish |
| American Breakfast Pancakes Origin: America | Black-eyed Pea Waffles Origin: African Fusion | Cheese Blintzes Origin: American |
| Ancient Yeast Waffles Origin: Ancient | Blackberry Muffins Origin: British | Cheese Wheezies Origin: British |
| Arbroath Smokies Origin: Scottish | Blewits on Toast Origin: British | Chestnut Breakfast Spread Origin: British |
| Arbroath Toasties Origin: Scottish | Blinis Origin: Russia | Chicken Liver Paté Origin: France |
| Asparagus and Crab Strata Origin: British | Blintzes Origin: Jewish | Chickpea Flour Waffles Origin: Fusion |
| Asparagus and Tuna Strata Origin: British | Blintzes with Cream Cheese and Cinnamon Origin: Jewish | Chiffon Waffles Origin: American |
| Asparagus with Scrambled Eggs Origin: British | Blueberry Sauce Origin: American | Chilli and Coriander Hash Browns Origin: America |
| Avga Matia (Fried Eggs) Origin: Greece | Blueberry Waffles Origin: American | Churah Gerteh (Rice and Peanut Porridge) Origin: Gambia |
| Avga me Anthogola (Eggs with Cream) Origin: Greece | Bouille Origin: Guinea | Cinnamon and Apple French Toast Origin: British |
| Avga me Sikotakia Poulion (Eggs with Chicken Livers) Origin: Greece | Boxty (Potato Griddle Cakes) Origin: Northern Ireland | Cinnamon French Toast Origin: American |
| Avga Omeleta (Greek Egg Omelette) Origin: Greece | Breafast Cornmeal Pap Origin: Liberia | Cinnamon Waffles Origin: American |
| Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Breakfast Biscuits and Gravy Origin: American | Citrusy Buttermilk Breakfast Biscuits Origin: American |
| Avga Strapatsada (Eggs with Feta Cheese) Origin: Greece | Breakfast Brownies Origin: America | Classic Waffles Origin: American |
| Bagels Origin: Jewish | Breakfast Cobbler Origin: American | Coldstream Baked Eggs Origin: British |
| Baked Egg and Shaggy Ink Caps Origin: British | Breakfast Pancakes Origin: British | Corned-beef Hash Origin: America |
| Baked Eggs Origin: Cuba | Breakfast Pizza Origin: British | Cornmeal Porridge Origin: Jamaica |
| Baked Potato, Bacon and Egg Breakfast Origin: British | Breakfast Pizza 2 Origin: British | Country Apples Origin: American |
| Baked Savoury Eggs Origin: British | Breakfast Scones Origin: British | Creamed Mushroom and Poached Egg Breakfast Origin: British |
| Baked Vanilla Cheesecake Origin: British | Bricher Muesli Origin: Switzerland | Creole Fried Rice Cakes Origin: American |
| Banana Porridge Origin: Jamaica | Brioche Raisin Snails Origin: Denmark | Crockpot Breakfast Casserole Origin: American |
| Bara Lawr (Laver Bread) Origin: Welsh | Buckwheat Waffles Origin: British | Crockpot Brunch Casserole Origin: American |
| Bara Lawr Brecwast (Laver Bread Breakfast) Origin: Welsh | Bullshot Origin: British | Crockpot Corned Beef Hash Origin: American |
| Barley Gruel Origin: English | Buttermilk Baking Mix Chiffon Waffles Origin: American | Croissants Origin: France |
| Basic Irish Sausages Origin: Ireland | Buttermilk Baking Mix Pancakes Origin: American | Cybolfa Bryn Teg (Bryn Teg Hash) Origin: Welsh |
| Bauernfruhstuck (Farmers Breakfast) Origin: German | Buttermilk Baking Mix Waffles Origin: American | Das Goetta der Feldwebel (The Sarge's Goetta) Origin: German |
| Beacan Bruithe (Savoury Lemon Sauce) Origin: Ireland | Buttermilk Breakfast Biscuits Origin: American | Devilled Kidneys Origin: British |
| Beignets soufflés Origin: Chad | Buttermilk Waffles Origin: American | Devilled Scallops Origin: British |
| Belgian Waffles Origin: Belgium | Cajun Paté Origin: Cajun | Dewberry Muffins Origin: British |
| Belizean Chicken Breakfast Origin: Belize | Cajun Strata Origin: American | Doubles Origin: Trinidad |
| Belizean Scrambled Eggs Origin: Belize | Cape Kedgeree Origin: South Africa | Dutchy Toasts Origin: British |
| Benedict Strata Origin: British | Celtic Stacks Origin: British | |
| Beyaz Peynirli Yumurta (Eggs with Feta Cheese) Origin: Turkey | Chackouka (Poached Eggs on Pepper Ragout) Origin: Algeria |
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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.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.