121 Dishes

Breakfast

Crumpet

A crumpet ( (listen)) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the united kingdom, canada, new zealand, south africa and australia. crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in scotland.

Breakfast

Danish pastry

A danish pastry (wienerbrød in danish and norwegian, wienerbröd in swedish), sometimes shortened to just danish (especially in american english), is a multilayered, laminated sweet pastry in the viennoiserie tradition. the concept was brought to denmark by austrian bakers, where the recipe was partly changed and accommodated by the danes to their liking, and has since developed into a danish specialty. like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. danish pastries were brought with immigrants to the united states, where they are often topped with a fruit or cream cheese filling, and are now popular around the world.

Breakfast

Donut holes

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts.

Breakfast

Doughnuts

A doughnut or donut () is a type of food made from leavened fried dough.: 275  it is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. doughnut is the traditional spelling, while donut is the simplified version; the terms are often used interchangeably. doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. the two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. small pieces of dough are sometimes cooked as doughnut holes. once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. other shapes include balls, flattened spheres, twists, and other forms. doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen type doughnuts. doughnuts are often accompanied by coffee or milk. they are sold at doughnut shops, convenience stores, petrol/gas stations, cafes or fast food restaurants.

Breakfast

Drop biscuits

Biscuits made by dropping spoonfuls of biscuit batter onto a baking sheet

Breakfast

Dutch baby pancake

A dutch baby pancake, sometimes called a german pancake, a bismarck, a dutch puff, or a hootenanny, is a large american popover.a dutch baby is similar to a large yorkshire pudding. unlike most pancakes, dutch babies are baked in the oven, rather than being fried. they are generally thicker than most pancakes and contain no chemical leavening ingredients such as baking powder. they can be sweet or savory and can be served at any meal.the idea of a dutch baby pancake may have been derived from the german pfannkuchen, but the current form originated in the us in the early 1900s.

Breakfast

Egg avocado

An egg baked inside an avocado half

Breakfast

Egg casserole

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Eggs Benedict

Eggs benedict is a common american breakfast or brunch dish, consisting of two halves of an english muffin, each topped with canadian bacon, a poached egg, and hollandaise sauce. it was popularized in new york city.

Breakfast

Eggs Mornay

Pan-fried bread topped with poached eggs and mornay sauce, some recipes use hard boiled eggs

Breakfast

Elderberry syrup

Sambucus is a genus of flowering plants in the family adoxaceae. the various species are commonly called elder or elderberry. the genus was formerly placed in the honeysuckle family, caprifoliaceae, but was reclassified as adoxaceae due to genetic and morphological comparisons to plants in the genus adoxa.

Breakfast

English muffin

An english muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (3.8 cm) tall. it is generally sliced horizontally and served toasted. this bread is often part of breakfast in the united kingdom, north america, australia and new zealand, frequently eaten with sweet or savoury toppings such as fruit jam or honey, or eggs, sausage, bacon, or cheese. english muffins are an essential ingredient in eggs benedict and a variety of breakfast sandwiches derived from it, such as the mcmuffin and can be used in place of other breads for french toast. in various parts of the world, these products are commonly called english muffins to distinguish them from muffins, which are larger and sweeter miniature quick breads as well as signifying the place of origin. english muffins are available in a wide range of varieties, including whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon.

Breakfast

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

French toast casserole

An overnight breakfast casserole made with bread cubes, eggs, milk/cream, cinnamon, vanilla, serve with maple syrup

Breakfast

Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

Breakfast

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Breakfast

Fruit preserves

Breakfast

Granola

Granola is a breakfast and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. the mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency. dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. it also serves as a topping for various pastries, desserts or ice cream. muesli is similar to granola, except that it is traditionally neither sweetened nor baked. granola is sometimes taken when hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). manufacturers also add honey, corn syrup, or maple syrup to it and compress it into granola bars, which make it easy to carry for packed lunches, hiking, or other outdoor activities.

Breakfast

Granola bar

Granola bars (or muesli bars) have become popular as a snack, similar to the traditional flapjack familiar in the commonwealth countries. granola bars consist of granola mixed with honey or other sweetened syrup, pressed and baked into a bar shape, resulting in the production of a more convenient snack.

Breakfast

Hash

A mix of potatoes, meat, onions

Breakfast

Hash browns

Hash browns, also spelled hashed browns, are a popular american and british breakfast food, consisting of finely chopped potatoes that have been fried until browned. hash browns first started appearing on breakfast menus in new york city in the 1890s. hash browns are a staple breakfast food at diners in north america, where they are often fried on a large common cooktop or grill. however, the similar swiss dish rösti predates this. in some parts of the united states, hash browns strictly refer to shredded or riced pan-fried potatoes, while diced and pan-fried potatoes are called country fried potatoes or home fries and are served as a side dish at other meals. some recipes add diced or chopped onions.hash browns are a popular mass-produced product sold in refrigerated, frozen and dehydrated forms.

Breakfast

Hashbrown casserole

Funeral potatoes (also great potatoes, cheesy potatoes, hash brown casserole, cheesy hash browns, those potatoes, or party potatoes) is a traditional potato hotdish or casserole that is popular in the american intermountain west and midwest. it is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names. the dish has sometimes been associated with members of the church of jesus christ of latter-day saints, because of its popularity among the members of the church of jesus christ of latter-day saints in the region, although it is also popular with non-mormons.

Breakfast

Heavenly hots

Light pancakes made with sour cream, serve with syrup, honey or fruit,

Breakfast

Hot chocolate

Hot chocolate, also known as hot cocoa or drinking chocolate, is heated chocolate milk. hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.the first chocolate drink is believed to have been created by the maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of aztec culture by 1400 ad, by which they referred to as xocōlātl. the drink became popular in europe after being introduced from mexico in the new world and has undergone multiple changes since then. until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of latin america, the very thick cioccolata calda served in italy and chocolate a la taza served in spain, and the thinner hot cocoa consumed in the united states. prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

Breakfast

Kedgeree

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. the dish can be eaten hot or cold. other fish can be used instead of haddock such as tuna or salmon, though these are not traditional. in india, khichari is any of a large variety of legume-and-rice dishes. these dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. this dish was heavily adapted by the british, developing a dish almost unrecognisable from the original khichari.

Breakfast

Lemon syrup

Breakfast

Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. in cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. maple syrup was first made and used by the indigenous peoples of north america. the practice was adopted by european settlers, who gradually changed production methods. technological improvements in the 1970s further refined syrup processing. virtually all of the world's maple syrup is produced in canada and the united states. the canadian province of quebec is the largest producer, responsible for 70 percent of the world's output; canadian exports of maple syrup in 2016 were c$487 million (about us$360 million), with quebec accounting for some 90 percent of this total.maple syrup is graded according to the canada, united states, or vermont scales based on its density and translucency. sucrose is the most prevalent sugar in maple syrup. in canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. in the united states, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as vermont and new york have more restrictive definitions. maple syrup is often used as a condiment for pancakes, waffles, french toast, oatmeal, or porridge. it is also used as an ingredient in baking and as a sweetener or flavouring agent. culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.

Breakfast

Matzah brei

Matzah brei (yiddish: מצה ברײַ matse bray, literally 'matzah porridge'; hebrew: מצה בריי, matzah brei, or מצה מטוגנת‎, matzah metugenet, literally, "fried matzah"), sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of ashkenazi jewish origin made from matzah fried with eggs. it is commonly eaten as a breakfast food during the jewish holiday of passover.

Breakfast

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Breakfast

Monkey bread

Monkey bread (also known by other names including plucking cake, pull-apart bread, and bubble bread) is a soft, sweet, sticky pastry served in the united states for breakfast or as a treat. it consists of pieces of soft baked dough sprinkled with cinnamon. it is often served at fairs and festivals.

Breakfast

Morning glory muffins

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Muffin

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. while quickbread "american" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. the flatbread "english" variety is of british or other european derivation, and dates from at least the early 18th century, while the quickbread originated in north america during the 19th century. both types are common worldwide today.

Breakfast

Mush

Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. it is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. usage is especially common in the eastern and southeastern united states. it is customary in the midwestern united states to eat it with maple syrup or molasses. in eastern europe, milk is poured over the meal once served and cooled down, rather than being boiled in it. cornmeal mush is often consumed in latin america and africa.

Breakfast

Oat milk

Oat milk is a plant milk derived from whole oat (avena spp.) grains by extracting the plant material with water. oat milk has a creamy texture and mild oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla, and chocolate. unlike other plant milks having origins as early as the 13th century, oat milk was developed in the 1990s by the swedish scientist rickard öste. over 2017–2019, oat milk sales in the united states increased 10 fold, and one major manufacturer, oatly, reported a three-fold increase in worldwide sales. as of late 2020, the oat milk market became second-largest among plant milks in the united states, following the leader, almond milk, but exceeding the sales of soy milk.by 2020, oat milk products included coffee creamer, yogurt alternatives, ice cream, and chocolate. oat milk may be consumed to replace dairy in vegan diets, or in cases of medical conditions where dairy is incompatible, such as lactose intolerance or an allergy to cow milk. compared to milk and other plant-based beverages, oat milk has relatively low environmental impact due to its comparatively low land and water needs for production.

Breakfast

Oatmeal

Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. ground oats are also called white oats. steel-cut oats are known as coarse oatmeal, irish oatmeal, or pinhead oats. rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oat meal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

Breakfast

Oatmeal cups

Oatmeal muffins made with raspberries, bananas, blue berries, peanut butter

Breakfast

Oatmeal muffins

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. while quickbread "american" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. the flatbread "english" variety is of british or other european derivation, and dates from at least the early 18th century, while the quickbread originated in north america during the 19th century. both types are common worldwide today.

Breakfast

Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Orange juice

Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. it comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. as well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in american english, and "(juicy) bits" in british english. these vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. how juicy these vesicles are depend upon many factors, such as species, variety, and season. in american english, the beverage name is often abbreviated as "oj". commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. this removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate. the health value of orange juice is debatable: it has a high concentration of vitamin c, but also a very high concentration of simple sugars, comparable to soft drinks. as a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption.

Breakfast

Overnight oats

Breakfast

Pain au chocolat

Pain au chocolat (french pronunciation: [pɛ̃ o ʃɔkɔla] (listen), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of france and in canada, or couque au chocolat in belgium, is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. pain au chocolat is made of the same layered doughs as a croissant. often sold still hot or warm from the oven, they are commonly sold alongside croissants in french bakeries and supermarkets.

Breakfast

Pancakes

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.