"Breakfast sandwich In North America, a breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, ready to heat and eat sandwiches from a store. Breakfast sandwiches are commonly made at home. Breakfast sandwiches are typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, Spam and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast. Because the common types of bread, such as biscuits, bagels, and"
"honey, juices, coffee, hot chocolate or tea. Breakfast cereals or muesli with milk, yogurt or filmjölk, currants and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam). Bilberry-soup (blåbärssoppa) and rose hip soup are also possible breakfast alternatives. Swiss breakfasts are often similar to those eaten in neighboring countries. Traditionally, zopf (or züpfe) is eaten on Sunday mornings and New Year's Day. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli, (""Birchermüesli"" in Swiss German), introduced in 1900 by Maximilian Bircher-Benner for patients in his hospital. In the contemporary UK"
"eggs. The typical German breakfast consists of bread or bread rolls, butter, jam, ham, cheeses, meat spreads, cold cuts, hard- or soft-boiled eggs and coffee or tea. Cereals have become popular, and regional variation is significant. Yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts). A second breakfast is traditional in parts of Germany, notably Bavaria where it is called ""Brotzeit"" (literally ""bread time""). Home breakfasts in Greece include bread with butter, honey or marmalade with coffee or milk. Breakfast cereals are also eaten. Children also eat"
"bread pudding with lemon sauce. The original bread roll of Hamburg is called ""Rundstück"" (lit.: round piece) and those that were not eaten for breakfast are plated with slices of roasted pork, smothered in sauce and are then called ""Rundstück warm"" for lunch (lit.: round piece warm). A famous bread is ""Schwarzbrot"", a dark and fluffy whole wheat bread. For tea (or ‘coffee and cake’ as teatime is called in Germany) Kopenhagener are served which is filled with jam or marzipan. Another famous baked good for ‘coffee and cake’ is the traditional apple pie of Hamburg which is prepared by"
"(Nine thirty in the morning in Germany) and „Das Frühstückchen“ (The little breakfast). Knoppers have recently become popular amongst wealthy Chinese consumers, with Daigous based in Australia and Germany purchasing thousands of packets of the product. Knoppers (sweet brand) Knoppers is a brand of wafer sandwich filled with nougat and milk creme, produced by August Storck KG. Since 1983, Knoppers has been available in Germany and bordering European countries, as well as Australia, Vietnam, Russia and, since 2017, the United Kingdom. A wafer normally weighs . It typically has a light blue white wrapping around it. Knoppers are manufactured at"
"or wat. Another popular breakfast food is ""fatira"". The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. ""Chechebsa"" (or ""kita firfir"") resembles a pancake covered with ""berbere"" and ""niter kibbeh"", or other spices, and may be eaten with a spoon. ""Genfo"" is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced ""niter kibbeh"". A variation of ""ful"", a fava bean stew with condiments, served"
"the night before were often served re-fried becoming 'bubble-and-squeak'; in Ireland the dish is known as colcannon. Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy. Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring) with poached egg and toast, and kedgeree (a Scoto-Indian smoked haddock, egg and rice dish originating in Colonial India). Most British breakfasts are consumed with tea, coffee or fruit juice. In Old English, breakfast was known as ""morgenmete"", meaning ""morning meal"". A continental"
"is a ""(frukost) bullar"" (""(breakfast) buns""), ""franskbrödbullar"" (""french bread bun"") or simply ""fralla"" (""bun""), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. The ""Doppelweck or Doppelbrötchen"" is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking. A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, or nuts. Also common are bread rolls containing or garnished with whole seeds"
"Butterbrot The German word Butterbrot (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The words in formal and colloquial German and the different dialects for ""butterbrot"" (different from ""belegtes Brot"" - with cheese, sausages etc.), simply ""Brot"" (""bread""), ""Butterstulle"", ""Stulle"", ""Schnitte"" (all three Low German/Berlinerisch dialect), ""Botteramm"" (Colognian dialect), ""Bütterken"" (Lower Rhine dialect) to ""Bemme"" (Upper Saxon German) or ""Knifte"" (Ruhrdeutsch). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the day of butterbrot"
"of the Austrian presidency of the European Union, on Europe Day 2006. The old South German name combines the Middle High German words ""Gugel"" (see also gugel, a long-pointed hood) derived from Latin ""cucullus"", meaning hood or bonnet, and ""Hupf"", which literally means ""to hop"" or ""to jump"". The Brothers Grimm wrote that the ""hupf"" may be a reference to the ""jumping"" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in Marx Rupolt's 1581 cookbook, describes a ""Hat Cake"" with the distinctive shape and ornamentation recommendation, suggesting a"
"of the regional word ""Stippen"" which means ""to dip into something"". Stip is also referred to as; ""stip-in-t-gat"", ""potstroop"" and ""luie wievenkost"". This last name translates into ""lazy wife's food"". It refers to the ease with which this dish is made. The dish is prepared by boiling the milk, adding the wheat and letting it sit. Stip (dish) Stip is a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup. The traditional way to eat this dish, follows two steps."
"Muesli Muesli (); Swiss German: Müesli , non-Swiss Standard German: Müsli ) is a breakfast and brunch dish based on raw rolled oats and other ingredients like grains, fresh or dried fruits, seeds and nuts, that may be mixed with milk, soy milk, almond milk, other plant milks, yogurt, or fruit juice. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, muesli is available ready-made in a packaged dry form, or it can be made fresh. In Switzerland and Germany, it is also eaten as a light evening dish called ""Birchermüesli complet"", or muesli with ""butterbrot"""
"Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a"
"fine-ground cornmeal (historically, it was rolled in ground, dried peas); it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada. Some of the meanings of bacon overlap with the German-language term ""Speck"". Germans use the term ""bacon"" explicitly for ""Frühstücksspeck"" ('breakfast ""Speck""') which are cured or smoked pork slices. Traditional German cold cuts favor ham over bacon, however ""Wammerl"" (grilled pork belly) remains popular in Bavaria. Small bacon cubes (called ""Grieben"" or ""Grammerln"" in Austria and southern Germany)"
"snack eaten around 10:30 in the morning (its Hungarian and Slovak name, ""tízórai"" / ""desiata"", actually means ""[snack] at 10""). It consists of coffee and pastries or some sausages. The typical sausage is a white sausage, Weißwurst, which is considered the specialty of Munich and Bavaria in general. The sausage is prepared during the early morning to serve during the second breakfast. It is served with pretzels, sweet mustard, and wheat beer. The meal is roughly similar in concept to the British elevenses. In Poland second breakfast usually consists of some snacks like sandwiches, or pastries, but may consist of"
"Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live cultures (""Lactobacillus reuteri""), grain lactic acid, minerals and vitamins (though not in noteworthy amounts). A number of limited clinical studies have been conducted in"
"History of breakfast Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. The Old English word for dinner, ""disner"", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century. It was not until the 15th century that ""breakfast"" came into use in written English to describe a morning meal, which literally means to break the fasting period of the prior night; in Old English the term was ""morgenmete"" meaning ""morning meal."" From evidence"
"lard bread, salt eggs, meatballs, ""mettwurst"", and of course rollmops. Nowadays rollmops are commonly served as part of the German ""Katerfrühstück"" (hangover breakfast) which is believed to restore some electrolytes. Rollmops are eaten in Europe and South America, as well as in areas of the United States and Canada. Rollmops Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. The filling usually consists of sliced pickled gherkin, or green olive with pimento. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists"
"Allerheiligenstriezel Allerheiligenstriezel or simply Strietzel (regional names include ""Allerseelenzopf"", ""Seelenspitze"", ""Seelenbrot"", or ""Allerseelenbreze"") is a braided yeast pastry. Its name means ""All Saints' braid"" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice. The word ""Strietzel"" is derived from Middle High German ""strutzel, strützel"", in turn from Old High German ""struzzil"". Its further origin is unclear. In Austria and Bavaria it is given to godchildren by their godfathers for All Saints' Day. This tradition has its origin in the"
"entrées and side dishes. ""Fit-fit,"" or ""fir-fir,"" is a common breakfast dish. It is made from shredded ""injera"" or ""kitcha"" stir-fried with spices or wat. Another popular breakfast food is ""fatira."" The delicacy consists of a large fried pancake made with flour, often with a layer of egg, eaten with honey. ""Chechebsa"" (or ""kita firfir"") resembles a pancake covered with ""berbere"" and ""niter kibbeh"", or spices, and may be eaten with a spoon. A porridge, ""genfo"" is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and"
"than green asparagus. Restaurants will sometimes devote an entire menu to nothing but white asparagus when it is in season. Spargel season ( or ""Spargelsaison"") traditionally begins in mid-April and ends on St. John's Day (24 June). Breakfast (""Frühstück"") commonly consists of bread, toast, or bread rolls with butter or margarine, cold cuts, cheeses, jam (""Konfitüre"" or more commonly called ""Marmelade""), honey and eggs (typically boiled). Common drinks at breakfast are coffee, tea, milk, cocoa (hot or cold) or fruit juices. It is very common to eat hearty toppings at breakfast, including deli meats like ham, salted meats, salami and"
"Frühschoppen Frühschoppen (pronounced , meaning: an alcoholic drink before midday in company) is the German and Austrian tradition of meeting up at a pub, inn or tavern in the late morning, usually on Sundays. The specific customs vary from region to region. ""Frühschoppen"" is often a kind of brunch, but does not necessarily involve food. Frühschoppen is also often held at fun fairs, the most famous being Oktoberfest or Cannstatter Volksfest. In Lower Bavaria and most of Upper Bavaria, ""Frühschoppen"" is understood to be a specific kind of brunch consisting of Weisswurst, sweet mustard, pretzels, and Weissbier (an unfiltered wheat"
"meat-based spreads such as ""Leberwurst"" (liver sausage),""Teewurst"" or ""Mettwurst"" and cheeses such as Gouda, ""Frischkäse"" (cream cheese), Brie, ""Harzer Roller"", ""Bergkäse"" and more. Most bakeries tend to sell ""belegte Brötchen"" (sandwiches from bread rolls), especially in the morning, for people on the go. Traditionally, the main meal of the day has been lunch (""Mittagessen""), eaten around noon. Dinner (""Abendessen"" or ""Abendbrot"") was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as ""Vesper"""
"Germany that have also indicated the positive effect of brottrunk on the immune system, the skin, the digestive system and other health related issues Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live"
"the scarcity of coffee. Birnenhonig Birnenhonig () is a syrup made from pears in central Switzerland. In North America it is known as Pear Butter. It is very similar to the Belgian spread ""sirop de Liège"". The pears are boiled and then pressed to obtain juice. The liquid is then heated for six to seven hours. The end product is sweet, opaque, creamy, dark brown and is consumed as a spread on bread or as a main ingredient for ""Luzerner Lebkuchen"", a type of gingerbread. During the Second World War, milk with Birnenhonig was often consumed as an alternative to"
"Matzah brei Matzah brei (; , ""matzah brei"", or , ""matzah metugenet"", literally, ""fried matzah""), sometimes spelled matzah brie 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. The German word ""brei"" refers to a ""porridge-like mush"". In modern Yiddish, ""brei"" means ""fry"". Gil Marks in his ""Encyclopedia of Jewish Food"" asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for ""Fried Matzos"", consisting of soaked whole matzah"
"Full breakfast A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a “fry up” in most areas of Britain and Ireland, it is usually referred to as a ""full English breakfast"" in England (often shortened to ""full English""), and therefore, as a ""full Irish"", ""full Scottish"", ""full Welsh"", “full Cornish”, and the ""Ulster fry"" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland,"
"lunches, like ""sylte"" (head cheese) and ""æbleflæsk"" (roast pork or bacon in apple sauce). Summer offers lighter fare such as smoked mackerel, ""sommersalat"" (radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp. Hundreds of combinations and varieties of ""smørrebrød"" are available, and some traditional examples include: A lavish piece of restaurant smørrebrød can almost be a meal unto itself, whereas everyday toppings are much simpler and often ungarnished. Smørrebrød Smørrebrød (; originally ""smør og brød"", ""butter and bread"") usually consists of a piece of buttered rye bread (""rugbrød""), a dense, dark brown bread. ""Pålæg"" (literally"
"English word for bread was ""hlaf"" (""hlaifs"" in Gothic: modern English ""loaf""), which appears to be the oldest Teutonic name. Old High German ""hleib"" and modern German ""Laib"" derive from this Proto-Germanic word, which was borrowed into Slavic (Polish ""chleb"", Russian ""khleb"") and Finnic (Finnish ""leipä"", Estonian ""leib"") languages as well. The Middle and Modern English word bread appears in Germanic languages, such as West Frisian ""brea"", Dutch ""brood"", German ""Brot"", Swedish ""bröd"", and Norwegian and Danish ""brød""; it may be related to ""brew"" or perhaps to ""break"", originally meaning ""broken piece"", ""morsel"". Bread is one of the oldest prepared"
"or various savoury spreads like liverwurst, including also a wide range of vegetarian spreads. Boxed lunch ""Butterbrot"" can be folded for easier handling, and as such remotely resembles the sandwich. In Austria ""Butterbrot"" only refers to a slice of bread with butter. If a topping is added it is named after the topping (e.g. ""Käsebrot"" ""cheese bread"", ""Wurstbrot"" ""sausage bread""). The derivatives of the British sandwich and the ""Butterbrot"" of the German-speaking countries differ in some ways: The ""Butterbrot"" is usually made from the typical bread types of German-speaking countries, which are much firmer, juicier and fuller in taste, and"
"at home. The most common breakfast is open sandwiches (""smørbrød""), often whole wheat bread, with cheese, often Jarlsberg, Norvegia or brunost, cold cuts, leverpostei, jam etc. Common drinks are water, various types of coffee such as French press, cafe latte or espresso, milk and juice. Another common breakfast is breakfast cereals like corn flakes eaten with milk, kulturmelk or yogurt. Whole-grain porridges with regular milk or butter are also eaten by some. More ample breakfasts may include fish, a diverse array of cheese, eggs, bacon, breads, and hot and cold cereals eaten in various combinations. Pastries such as croissants or"
"tortilla de patatas or in Sweden as pyttipanna. Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à"
"butterbrot would be ""stronger"", making the cat fall on its back — alternatively, it is sometimes humorously suggested that the cat would simply levitate, as it would be unable to satisfy both criteria for landing. Butterbrot The German word Butterbrot (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The words in formal and colloquial German and the different dialects for ""butterbrot"" (different from ""belegtes Brot"" - with cheese, sausages etc.), simply ""Brot"" (""bread""), ""Butterstulle"", ""Stulle"", ""Schnitte"" (all three Low German/Berlinerisch dialect), ""Botteramm"" (Colognian dialect), ""Bütterken"" (Lower Rhine dialect) to ""Bemme"" (Upper Saxon German)"