The understanding that breakfast is the most influential meal of our day, especially for young adults, continues to grow. Being innovative and adventurous with breakfast is also encouraged. You may wish to try some new and exotic ethnic flavours for a change.

Europe
As a general rule, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean; while breakfasts are traditionally larger, with a greater prevalence of hot dishes in the cooler northern and central European countries.

Having company this week? Why not try a traditional German breakfast? Set a buffet with sourdough and marbled rye, butter, jam, ham, and soft-boiled eggs.  Create a small platter of sliced jalrsberg, gouda and german salami, alpine schenken, black forest ham, a bowl of plain yogurt, a bowl of granola and diced fresh fruit. Then all you need is bowls, side plates and steaming hot coffee.

Africa
African food generally differs from the rest of the world in many ways. Although the meals vary by region, fruits play a significant part in any African breakfast. One of the most common breakfasts is Ògì porridge made from corn, usually served with evaporated milk; English tea or freeze-dried coffee, (typically Nescafé), with dried milk and lots of sugar, accompanied by baquette with various spreads made from peanuts or processed mild cheese. Fresh fruit, including mangoes and bananas, are often also part of a simple breakfast.

South America
Here, maize-based breads, such as tortillas or arepas, may be staple, but those are also complemented with wheat breads or pastries. Café, café latté, chocolate, and tea are common beverages. Grilled sandwiches of ham and cheese known as tostados or  misto-quente, and sweet cookies or crackers are common in Argentina and Brazil. Guatamalans eat scrambled eggs with frijoles (beans) and tortillas with cheese, fried banana and sometimes chirmol (tomato sauce with condiments).

North America
Breakfasts in the United States and Canada are influenced from the full English breakfast and other European breakfast, and feature predominantly sweet or mild-flavoured foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South) eggs, sausage, bacon (Canadian or streaky) pan-fried potatoes (hash browns).

Down Under
In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Breakfast consists of cereals, toast, fruit, and fruit juices, rather than hot food. However, people in these countries may also enjoy a heavy breakfast with fried bacon, eggs, mushrooms, sausage, tomatoes and toast, with tea or coffee and juice, similar to the full English breakfast. Some other typical meals include pancakes although Australians favour crêpes more, porridge, yogurt, and hashbrowns. Vegemite on toast is another English influence on the Australian breakfast pallet.

Asia
Rice and vegetables are an irreplaceable part of an Asian breakfast in most Asian countries.  In India, breakfast consists of stuffed Paratha breads (they resemble crepes) with fresh butter, cooked vegetables, especially potatoes. Puri (fried bread) and Chholey (chickpea curry) are also a popular breakfast, along with Rajma-Chawal (Rice and Kidney Beans). Samosas stuffed with vegetables and potatoes are also common.  If you have a little time, try making your own Cheese Paratha.