4 Easy International Breakfast Recipes

 

Grilled Fish, Miso Soup, and Rice (Japan)

1 fillet of white fish (such as cod or halibut)

Salt and pepper

1/2 cup of miso paste

4 cups of water

1 cup of cooked rice

Directions:

Season the fish with salt and pepper, and grill until cooked through (about 3-4 minutes per side).

In a pot, mix the miso paste with water and bring to a boil. Reduce heat and let simmer for 5-7 minutes.

Serve the grilled fish on top of the cooked rice, with a side of miso soup.

Chilaquiles (Mexico)

2 cups of tortilla chips

1 cup of salsa

2 eggs

1/4 cup of shredded cheese

1 avocado, sliced

Sour cream (optional)

Directions:

In a large skillet, heat the salsa over medium heat. Add the tortilla chips and stir until they are coated in the salsa.

Crack the eggs over the top of the chips and cover the skillet with a lid. Let cook for 2-3 minutes, until the eggs are cooked to your liking.

Top with shredded cheese, sliced avocado, and a dollop of sour cream (if using).

Msemen with Honey and Cheese (Morocco)

2 cups of flour

1 tsp of salt

1 tsp of sugar

1 tsp of yeast

1/2 cup of warm water

1/4 cup of vegetable oil

Honey and cheese (such as feta or goat cheese), for serving.

Directions:

In a large mixing bowl, combine the flour, salt, sugar, and yeast.

Slowly add in the warm water and oil, stirring until a dough forms.

Knead the dough on a floured surface for 5-10 minutes, until it's smooth and elastic.

Cut the dough into small pieces and roll each piece out into a thin, square shape.

Heat a skillet over medium-high heat and cook each msemen for 1-2 minutes on each side, until lightly browned and crispy.

Serve with a drizzle of honey and crumbled cheese on top.

Masala Omelette (India)

2 eggs

1/4 onion, diced

1/2 tomato, diced

1/2 green chili, diced

1/4 tsp of turmeric

1/4 tsp of cumin

1/4 tsp of coriander

Salt and pepper

1 tbsp of oil

Directions:

Whisk the eggs in a bowl and add in the diced onion, tomato, and chili.

Mix in the turmeric, cumin, coriander, salt, and pepper.

Heat the oil in a skillet over medium-high heat.

Pour the egg mixture into the skillet and cook until the bottom is set (about 2-3 minutes).

Use a spatula to fold the omelette in half and continue cooking until the eggs are fully cooked and slightly browned (about 2-3 more minutes).

Serve hot with a side of toast or naan bread.