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8 Authentic Breakfast Recipes from Around the World

Italian: The-Day-After Pasta Frittata

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A frittata—an Italian take on an omelet—is a great way to use up leftovers, like the remnants of your vegetable drawer. In Marcus Off Duty, celeb chef Marcus Samuelsson shares how he turns pasta-night leftovers into a delicious egg dish. (Get more healthy breakfast ideas with these 10 Easy Recipes for Breakfast Bowls.)

2 slices bacon, diced
2 garlic cloves, halved
2 sprigs fresh thyme or oregano
3 tablespoons olive oil
2 cups leftover spaghetti with tomato, basil, and ricotta
¾ cup freshly grated Parmesan cheese
6 large eggs, lightly beaten

1. Preheat the oven to 350°F.
2. Cook the bacon in a 10-inch, oven-safe nonstick frying pan over medium heat. Once the fat starts to render, add the garlic and thyme and continue to cook until the bacon is browned and crisp. With a slotted spoon, transfer the bacon to a large bowl. Transfer the garlic and thyme to a plate, leaving the rendered fat in the pan.
3. Add 1 tablespoon of the olive oil, the pasta, Parmesan, and eggs to the bowl with the bacon and stir until the pasta is evenly coated.
4. Add the remaining 2 tablespoons olive oil to the bacon fat in the skillet. Pour the pasta mix into the pan. Shake the pan so that the pasta levels out. Put the skillet over medium heat and cook until the frittata firms on the bottom, about 3 minutes. Chop the garlic and strip the thyme leaves, scatter on top of the frittata, and slide the skillet into the oven. Bake until the frittata is golden and puffed, about 25 minutes.
5. Serve hot or at room temperature.

Serves: 4
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Photo: Paul Brissman

Avocado Tartine

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French tartines—open faced sandwiches, often topped with a spread—are the precursor to the ubiquitous avocado toast. This version, from Très Green, Très Clean, Très Chic is gluten-free, all natural, and super simple. Bon appétit!

2 slices gluten-free bread
1 small avocado, pitted and peeled
a pinch of cayenne pepper
1 teaspoon lemon or lime juice

1. Toast the bread.
2. In a bowl, mash the avocado, cayenne, lemon or lime juice, and salt and pepper to taste with a fork.
3. Spread avocado mash onto the toast.

Serves: 1
Prep: 3 minutes
Cook: 2 minutes
Start to finish: 5 minutes

Photo: Sandra Mahut

Greek: Summertime Breakfast Medley

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Fresh bread, fresh produce, and deliciously creamy feta and olive oil will transport you to Greece no matter where you start your day. Enjoy this dish, from It’s All Greek to Me, with a cup of Greek coffee.

4 (1/4-inch) slices brine-packed Greek feta
4 thick slices bakery-fresh bread
2 teaspoons extra-virgin olive oil
1/4 teaspoon dried oregano
freshly ground black pepper
4 large leaves fresh basil
4 thick slices ripe watermelon

Place one slice of feta on top of each slice of bread. Drizzle with a little olive oil, followed by a sprinkle of the dried oregano and a couple of grinds of pepper. Top each open-faced sandwich with a basil leaf and a slice of watermelon.

Serves: 4
Prep: 5 minute
Start to finish: 5 minutes

Photo: Jon Falcone

Thai: Rice Congee with Pork Dumplings and Eggs

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Savory breakfasts are having a moment, and for good reason. Rice porridge, like the one in this recipe from Simple Thai Food, makes a super warming, comforting breakfast. (If you like this recipe, then you'll love these 16 Savory Oatmeal Recipes.)

Pork Dumplings
2 large cloves garlic
2 tablespoons finely chopped cilantro stems
1⁄2 teaspoon white peppercorns
1 pound ground pork
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon tapioca flour or cornstarch

2 cups cooked long-grain white rice
6 cups sodium-free chicken stock
1⁄2 cup tapioca starch or glutinous rice flour
1 cup water
4 eggs
ground white pepper
2-inch piece fresh ginger, peeled and julienned
1 green onion, finely chopped
1⁄4 cup loosely packed fresh cilantro leaves

Table Seasonings
fish sauce (optional)
red chile powder (optional)
vinegar with pickled chiles (optional)

1. Combine all the dumplings ingredients in a food processor and mix until smooth and sticky. Transfer to a bowl, cover, and refrigerate.
2. Make the congee: In a blender, combine the rice and stock and blend to a coarse puree (the consistency of cooked steel-cut oatmeal). Pour into a 1-gallon saucepan, heat over medium flame, and bring to a gentle boil, stirring occasionally.
3. Meanwhile, whisk together the tapioca flour and water until homogenous. Drizzle the flour mixture into the gently boiling rice mixture with one hand while stirring with the other hand. Let the congee boil gently, stirring occasionally to prevent scorching, for 2 to 3 minutes, until nicely thickened. Adjust the heat so the congee bubbles gently.
4. Remove the dumpling mixture from the refrigerator. Using 2 teaspoons, form the dumpling mixture into balls about 1⁄2 inch in diameter, dropping them, one at a time, into the gently bubbling congee. Cook until all of the dumplings have firmed up and turned opaque, about 2 to 3 minutes.
5. To serve, ladle half of the hot congee into 4 large bowls, dividing it evenly. Crack 1 egg into each bowl. Ladle the remaining hot congee over the eggs. Dust each serving with the pepper and sprinkle with the ginger, green onion, and cilantro.
6. Serve immediately, accompanied with the table seasonings to add as desired.

Serves: 4
Prep: 10 minutes
Cook: 10 minutes
Start to finish: 20 minutes

Photo: Corbis Images

Turkish: Turkish-Style Poached Eggs with Garlicky Yogurt and Smoky Butter

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The word yogurt actually comes from Turkey, note the authors of Cultured Foods For Your Kitchen. This breakfast combines Greek yogurt with eggs prepared in a Turkish style for a truly international meal.

1 cup Greek yogurt, at room temperature
2 garlic cloves, pressed through a garlic press
1/4 teaspoon fine sea salt, plus more to taste
large pinch of freshly ground white or black pepper
4 large eggs
2 tablespoons raw apple cider vinegar
2 tablespoons cultured butter
1/4 to ½ teaspoon smoked paprika
pinch of cayenne (optional)
2 tablespoons chopped fresh mint (optional)
2 teaspoons finely chopped pistachios (optional)

1. In a small bowl, whisk together yogurt, garlic, salt, and pepper. Divide mixture between two shallow bowls or rimmed plates.
2. Into each of four teacups or small bowls, break one of the eggs. Line a plate with paper towels and fill a wide, shallow saucepan about two-thirds with water. Bring to boil over high heat and add the vinegar.
3. Lower heat so water is barely simmering. With the straight end of a wooden spoon, stir the water to create a whirlpool. Gently add two of the eggs, lowering the bowls one at a time directly into the center of the whirlpool and tipping eggs into the water. Cook for 3-5 minutes, creating another whirlpool around eggs if whites start to spread. Using a slotted spoon, lift eggs out of the water and place on the paper towel-lined plate to drain. Repeat with remaining eggs.
4. In a small skillet over medium, heat the butter with smoked paprika and cayenne until melted. Let it sizzle for about 1 minute, until butter starts to brown.
5. To each yogurt bowl, add two eggs. Pour spiced butter over eggs, top with a generous pinch of salt and the mint and pistachios, if using, and serve.

Serves: 2
Prep: 5 minutes
Cook: 5 minutes
Start to finish: 10 minutes

Photo: William Brinson

Jamaican: Sweet Breakfast Porridge

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Carla Hall’s stick-to-your ribs porridge, from Carla’s Comfort Foods, tastes like a cross between grits and Cream of Wheat. Make a batch on Sunday and reheat throughout the week for easy breakfasts.

1 cup whole milk
4 cups water
1 teaspoon kosher salt
1 cup stone-ground yellow cornmeal
1 tablespoon all-purpose flour
3 tablespoons sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. In a large saucepan, combine the milk, water, and salt. Whisk the cornmeal, and then the flour, into the cold liquid; then continue whisking while bringing to a boil over medium heat. As soon as it comes to a boil, reduce the heat to maintain a light simmer. Whisk in the sweetened condensed milk, cinnamon, and vanilla.
2. Continue cooking, whisking frequently, until the porridge is soft and creamy, about 40 minutes. (The porridge should have lost its raw cornmeal and flour taste.) Serve immediately.

Serves: 6
Prep: 5 minutes
Cook: 40 minutes
Start to finish: 45 minutes

Photo: Corbis Images

Southeast Asian: Spicy Shrimp Omelet

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Wake up your taste buds with a spicy omelet from Stephanie Le, creator of I Am a Food Blog and author of Easy Gourmet. (Get more Asian dishes by checking out these Easy Recipes Tastier Than Takeout Food.)

12 large shrimp, peeled & deveined
2 teaspoons sambal oelek (chili garlic sauce)
juice of ½ lime
1 teaspoon sugar
1 teaspoon fish sauce
2 green onions, sliced, divided
½ cup plus 2 tablespoons chopped cilantro
1 ½ tablespoons oil, divided
4 large eggs
¼ tsp salt
lime wedges

1. In a bowl, combine 1 teaspoon of the sambal oelek, lime juice, sugar, fish sauce, one green onion and 2 tablespoons cilantro. Add shrimp and let marinate for 15 minutes.
2. In another bowl, beat together the eggs, remaining samal oelek and salt.
3. In a small nonstick skillet over medium, heat ½ tablespoon oil. Add the shrimp and cook until pink and slightly charred, 1 to 2 minutes per side. Remove from the pan and set aside.
4. In the same pan over medium, heat 1/2 tablespoon oil. Add half the eggs, swirl, and with rubber spatula, gently move cooked eggs to the center of the pan, swirling to move uncooked eggs to replace. When the eggs look about 60% cooked, add 6 shrimp, a sprinkle of green onions and cilantro leaves. Use the spatula to fold the omelet in half. Serve immediately or keep warm in a 200°F oven while making the second omelet. To serve, top with more green onions, cilantro and a lime wedge.

Serves: 2
prep: 2 minutes
Cook: 10 minutes
Start to finish: 25 minutes

Photo: Stephanie Le

Indian: Kheer (Indian Pudding) Oatmeal

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Kheer is a creamy Indian rice pudding with cardamom, raisins and nuts; this breakfast dish from Oatrageous Oatmeals is a guilt-free, vegan version inspired by the traditional dessert.

½ cup steel-cut oats
1½ cups unsweetened nondairy milk
½ teaspoon ground cardamom
¼ cup raisins or raisin mix with berries
pinch of saffron (optional)
sweetener of your choice, to taste
chopped nuts (pistachios, cashews, almonds or assortment)

1. Add the oats and nondairy milk to a small saucepan and bring to a boil over high heat.
2. Lower to medium-low and stir in the cardamom, raisins and saffron (if using). Cook for 15 to 20 minutes or until the oats are tender.
3. Sweeten to taste with your favorite sweetener and serve topped with mixed nuts.

Serves: 3
Prep: 5 minutes
Cook: 15 minutes
Start to finish: 20 minutes

Photo: Kate Lewis


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