The American breakfast, just like the English one, is considered the most important meal of the day and, as such, it should be the most substantial.
Unlike the continental breakfast, it includes predominantly savory foods.
The American breakfast starts with sweet dishes, such as muffins, orange juice, whole sugared milk, cereals, buttered toast (French toast), jam, and honey.
Then comes the savory part, including sausages, fried eggs, bacon, as well as vegetables and fruit.
The American breakfast ends with the classic pancake, completely covered with maple syrup.
An essential part of the American breakfast are eggs.
Just visit one of the thousands of diners scattered across the country and read the menu to understand the importance of this food for Americans.
Diners are the equivalent of our snack bars, specialized in preparing breakfast and where you can find eggs in any style: scrambled, Benedict, fried, well-cooked, soft, boiled, etc.
During our trip to the United States in March 2023, many American breakfasts were consumed at diners.
If you go for breakfast at a diner, you can order a complete American breakfast consisting of: eggs, meat, bacon and sausage, hashbrowns, and toast or pancakes.
Recipes that are more or less known and easy to prepare, but I would like to delve into hashbrowns, which I love very much; according to some theories, hashbrowns were created from rösti, a typical dish of Swiss farmers based on potatoes.
During the war, a variant of hashbrowns, also known as bubble and squeak, which included canned meat and often leftover vegetables, became famous.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Stove
- Cuisine: American
Ingredients
- 18 oz Potatoes (preferably Russet)
- to taste Butter
- to taste Salt and pepper
Hashbrowns Preparation:
Carefully wash the potatoes in cold water, then peel and grate them with a vegetable or cheese grater into a cloth that will be used to squeeze them.
Heat a large skillet (preferably cast iron) over medium-high heat. Add the butter and let it melt. Once the butter has completely melted, add the grated and dried potatoes, salt, and pepper.Cook briefly on high heat, then lower the flame for 20 minutes, ensuring it doesn’t burn.
Once the potatoes are well-seasoned with butter, flatten them with a kitchen spatula.Serve the hashbrown on a plate, accompanied by eggs, bacon, and/or a nice pancake with maple syrup.
Breakfast aboard MSC Divina.
Eggs Benedict and hashbrowns aboard MSC.
American breakfast in the diner
Curiosities:
The American breakfast traces back to the breakfast of the early American pioneers, cowboys, and ranchers who needed a hearty breakfast to face the hard day of work in the fields or with livestock.
Breakfast was the main meal of the day and had to last until dinner, as lunch consisted only of a few sandwiches or some bread and beans.
Breakfast was the main meal of the day and had to last until dinner, as lunch consisted only of a few sandwiches or some bread and beans.
Today, Americans who work in the morning usually have breakfast at home or stop quickly at a café and eat on the way to the office; it’s rare that they have time to sit down and savor breakfast.
For this reason, waffles, muffins, and donuts are preferred by employees because they are convenient to carry and practical to eat while commuting to work along with the ever-present cup of American coffee.
For this reason, waffles, muffins, and donuts are preferred by employees because they are convenient to carry and practical to eat while commuting to work along with the ever-present cup of American coffee.
For this reason, waffles, muffins, and donuts are preferred by employees because they are convenient to carry and practical to eat while commuting to work along with the ever-present cup of American coffee.
For this reason, waffles, muffins, and donuts are preferred by employees because they are convenient to carry and practical to eat while commuting to work along with the ever-present cup of American coffee.
The BRUNCH:
The word originated in England at the end of the 19th century and became popular in the United States in the 1930s.
The modern name only arose in 1895 when writer Guy Beringer in the article “Brunch: A Plea” fused the words breakfast and lunch.
It refers to a meal consisting of a mixture between an Anglo-Saxon first and second breakfast, usually consumed in the mid or late morning.
Served from 11 AM to 3 PM and it includes all the typical elements of a sweet breakfast, with the addition of cold meats, cold cuts, cheeses, cakes (sweet or savory), or fruit.
A brunch must always offer a wide choice of drinks: coffee, tea, herbal teas, juices, fresh-squeezed juices, extracts.
A brunch must always offer a wide choice of drinks: coffee, tea, herbal teas, juices, fresh-squeezed juices, extracts.
