Breakfast

Thick, tangy yogurt is the base for warm chickpeas seasoned with cumin and paprika. Cucumber, dill, and lemon brighten the bowl; warm flatbread is handy for scooping up the last of the yogurt.

These hearty oat bars combine juicy plum and fresh ginger with toasted pumpkin seeds. They’re intentionally less sweet than cake and handy as breakfast on the go.

Toasted sourdough gets a creamy layer of white beans with lemon, a poached egg and green parsley and chive oil. A hearty breakfast or brunch dish with crisp bread, soft beans and a fresh, runny yolk.

Creamy quinoa, bright blood orange and toasted sesame turn quinoa into a warming breakfast with a variety of textures. Cardamom gives the porridge a gentle, aromatic flavor.

A Japanese breakfast of warm rice, sticky natto, a bowl of miso soup and refreshing pickled cucumber. The rice makes a mild base for the bold, fermented soybeans; mustard, spring onion and a little soy sauce finish the bowl.

This oven bake combines tender millet with a lightly toasted top, juicy pear and crunchy pistachios. Serve it for brunch or prepare the mixture ahead of time.

Soft, warm sweet potato gets a fresh sauce of yogurt, tahini and lemon. Pomegranate seeds add juicy, crunchy pops; mint keeps everything light. A savory breakfast that’s also right at home at a leisurely brunch.

Crispy waffles with sweet corn, melted cheddar and fresh spring onion: a hearty breakfast that’s easy to cook in batches. Serve them with sour cream and lime zest.

Finely grated carrot makes this baked oatmeal soft and moist, while orange zest and cinnamon bring out the familiar flavors of carrot cake. Topped with cool yogurt and toasted pumpkin seeds, it makes a breakfast with both creamy and crunchy textures.

Soft, golden-brown cornetti with delicate buttery layers and a modest spoonful of apricot jam. Fill some and leave the rest plain: that way, you can really taste the airy yeasted dough on its own.

Soft scrambled eggs, herby oven-roasted chickpeas and toasted sourdough turn a few pantry favourites into a hearty breakfast. Lemon zest, parsley and chives keep every bite fresh.

A savory breakfast of soft polenta, salty Parmesan and spinach. The soft-boiled egg makes it rich, while a few drops of chili oil add a spicy, aromatic finish.

Coarse rolled oats make a savory breakfast with white miso and butter. Sweet, crisp pear, toasted hazelnuts and a few drops of chili oil add a little excitement to the soft porridge.

Crisp sourdough bread, roughly mashed avocado and a softly fried egg make the base of this savory breakfast toast. Lime keeps the creamy combination fresh, while chili oil and sesame add warmth and a toasted note.

Crusty bread, a softly fried egg and fresh, quick-pickled carrot: bánh mì ốp la brings rich and tangy flavors together in a hearty Vietnamese breakfast. With cucumber, cilantro and optional chili, this sandwich is ready in no time.

Clear, slowly simmered beef broth, rice noodles and paper-thin slices of beef are the foundation of this Vietnamese phở bò. Serve the soup with fresh herbs, lime and chili at the table so everyone can adjust the fresh and spicy flavors to their liking.

A bowl of steaming Japanese rice, an egg and a few drops of soy sauce: tamago kake gohan is simple, but it depends on the right temperature and rice. Stir the egg into the hot grains and it forms a soft, creamy coating.

Creamy oatmeal gets savory depth from miso, topped with a fried egg, scallions, sesame, and a few drops of chili oil for a little heat and contrast. This warm breakfast is ready in about fifteen minutes.

Creamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.

This Japanese rice porridge turns soft and creamy as the rice slowly cooks in plenty of water. A salty, sour umeboshi and fresh spring onion add a bright contrast to every spoonful.

Creamy polenta with Parmesan is the perfect base for juicy roasted tomatoes and a soft egg. Lemon-dressed arugula cuts through the richness; a lovely breakfast for a relaxed weekend.

This Italian breakfast cake has a golden crust, a soft crumb and the fresh scent of lemon. Cut it into generous slices to enjoy with coffee or a glass of milk.

Nutty buckwheat pancakes with warm, cinnamon-scented plums and a spoonful of yogurt: simple enough for a leisurely breakfast, and just as lovely for a light evening meal.

Fresh, fruity and very simple: this compote is delicious with yogurt and oats for breakfast, and works just as well as a light dessert.