Breakfast might just be the most important meal of the day, and plenty of places celebrate it in style. From table-covering spreads to a simple sip of coffee, here's a look at what different countries around the world are eating first thing in the morning. Travel need not (always) apply, either – we've even got a few recipes that you can try at home.

The land Down Under has been known for topping toast with avocado long before it became a craze in California. However, the Oz version sports a tangy twist: Aussies butter their toast and then smear it with Vegemite (or a similar yeast-extract spread) before adding on the avocado. Don't forget to add a hot drink – Australia's coffee culture is one of the best in the world. 

At first glance, Jamaica's staple breakfast dish looks a lot like scrambled eggs, but it's actually a tasty combination of ackee fruit, salted cod and (hot!) Scotch bonnet peppers. These three ingredients also happen to serve as a representation of Jamaica's history – the ackee fruit was introduced from Ghana and the fish from Europe (both during colonial times), while the Scotch bonnet pepper is native to the island.

Here's a recipe for ackee and saltfish

When South Africans don't feel like pulling out all the stops for a full English breakfast (a morning meal introduced by the British), they opt for a crunchy, fibrous rusk. Rusks are hard, hearty fingers or bricks made of cereals and other grains, and sometimes have baked-in raisins, chocolate chips or nuts. To soften them enough for eating, rusks are dipped into a hot cup of coffee or tea. 

Turkish breakfast spreads are legendary and take up a lot of room on the table. Exact dishes will vary based on the region, but you can expect a variety of bread, cheeses, jams, butter, olives, fruit, tomatoes, cucumbers and boiled eggs or an omelet. Turkey may be known for its strong coffee, but most Turks start the day with a cup of hot tea. 

In the Southern Highlands of Ecuador, breakfast is prepared by scrambling eggs with chunky hominy corn that has been softened by soaking it in water. The result is a filling and delicious start to the day that will keep you satisfied until lunch.

Italians aren't big on big breakfasts. Instead, they prefer to start the day with a hot shot of espresso, a cup of coffee or sometimes even a latte. If that's not enough to do the trick, they're also known to nibble on sweet biscuits or the occasional small pastry. 

The country of Georgia starts off the day with its decadent national dish, khachapuri. This baked dish consists of leavened bread that has an open middle filled with melted cheese and a cracked egg. The idea is to rip off pieces of the thick crust and then dip them into the ooey-gooey centre. 

Now discover more delicious dishes from around the globe

The full breakfast spread in Japan has miso soup, fish (salmon or mackerel), rice and a few side dishes. The fermented soybean dish natto is also a popular breakfast item in Japan, though its slimy texture and strong taste and smell give it a love/hate reputation among foreigners. 

Inspired? Check out our complete guide to miso

Originally a dessert, the small Portuguese tart known as pastéis de nata is now eaten at any time of day. And it's the perfect breakfast pastry, especially when paired with a steaming espresso. This crave-worthy tart consists of creamy, caramelised egg custard that's dusted with cinnamon and cupped inside a delicate, flaky crust.

Chilaquiles is a Mexican breakfast staple that dates back to the Aztecs. It's made by simmering corn tortilla chips with either red or green tomato sauce, and then topping them off with fried eggs, red onion, creme fraiche and either Cojita cheese or queso fresco. If you can't decide between red or green, order it "divorced" style to have it served half-and-half.

Tiny sandwiches for breakfast? You bet! In Denmark, breakfast looks beautiful with a selection of smørrebrød. These small, open-faced rye-bread sandwiches are topped with ingredients such as smoked herring, boiled eggs, cucumbers, thin-sliced radishes, herbs and butter or cheese. It's a fresh and fabulous way to begin the day.

Try this take on a Scandinavian open-faced sandwich

Like Italy, Spain doesn't go too big for breakfast. It's usually just an espresso or coffee with a biscuit or slice of toast. However, there is a sweet exception: churros and chocolate. Who can resist the early morning call of fried dough dusted with powdered sugar that's dipped into a cup of hot melted chocolate? 

Make like the Spanish and try this quick recipe for moreish churros

The classic all-American breakfast spread doesn't spare any calories. Piling a plateful of deliciousness, you'll find crispy streaky bacon, fried or scrambled eggs and hashbrowns, plus a side of toast and a stack of fluffy pancakes for good measure. This traditional diner food is capped with a hot cup of coffee and, if you're lucky, a glass of fresh-squeezed Florida orange juice.

Check out this recipe for big blueberry pancakes and crispy bacon

Biscuits and gravy is a regional specialty served throughout the southern states of America. It's perhaps not the healthiest way to do breakfast, but it is one of the most delicious and filling. Typically, it's just what it says on the tin: a hot plate of warm, soft biscuits topped with a generous slathering of savoury sausage gravy. 

Russians make a morning porridge out of kasha, or toasted buckwheat groats. The porridge is cooked with either water or milk and can be eaten plain or with butter, sugar, honey or a number of different toppings and mix-ins.

Here's a recipe for kasha with pomegranate seeds

Germany takes a continental approach to its breakfast and the hottest thing on the table is usually the coffee. Boiled eggs, a variety of cold cuts and a sampling of cheeses are staples on the spread, as is a basket selection of butter, jams and excellent German-baked breads.

Try your hand at fresh-baked bread with the ten recipes here

In Somalia, breakfast is made simple and sweet with lahoh. The flat, spongy bread is similar to a thin, airy crêpe pancake and features hundreds of small holes formed by bubbles in the batter. It's served plain or with sugar or honey, and some people even soak their lahoh with tea before eating it. 

Idli vada with chutney and sambar is a common breakfast staple in southern India. Idli are white disk-like cakes made from steamed rice and black-lentil batter. These cakes are often eaten alongside vada, fried dough that's similar to a savoury doughnut. Small side dishes of chutney and sambar, a vegetable-based lentil soup, are also served. 

In Costa Rica, breakfast is served with a helping of gallo pinto (pinto beans mixed with rice) – in fact, sometimes, it's the only thing eaten for breakfast. Gallo pinto celebrates the two ingredients most integral to Latin American cuisine: beans and rice. Beans have a long indigenous history across South and Central America, while rice was brought over by the Spanish during colonisation. 

The full Scottish is a regional variation on a full English breakfast. In Scotland, breakfast plates are packed with eggs, bacon, beans, mushrooms, blood sausage (black pudding) or white sausage, and, sometimes, the Scottish staple, haggis. This isn't eaten every day, but it makes for a great weekend treat and an excellent choice after a late night out too. 

Congee is a type of savory rice porridge that's popular in China, and while different iterations of the dish are eaten throughout the day, it's especially big at breakfast time. When served first thing, it's often eaten plain with a variety of toppings, though you'll also find it as a larger meal with things like pork, egg and vegetables already mixed in. 

One of the most popular ways that Sri Lankans start the day is with a delicate and tasty egg hopper. Egg hoppers consist of a fried egg or two cradled inside a paper-thin, crêpe-like bowl made from rice batter and coconut milk. They're served plain or with tasty toppings such as spicy chutney, zesty sambols or sauces. 

Msemen is a type of flatbread from North Africa. In Morocco, it's served plain for breakfast, often with honey and a hot cup of tea. You can also find quesadilla-like versions with cheese or meat fillings, but this is more of a lunchtime affair. 

Breakfast in France gets right down to what matters most: a soft, buttery croissant and an excellent cup of coffee. While France gets all the credit for croissants, this delectable pastry actually originated in Austria. However, to be fair, France did make the croissant into the perfect pillowy pastry it is today, and for that we are thankful. 

Come breakfast time in Israel, you don't have to look far before you spot a piping-hot skillet of shakshuka. This hearty dish consists of cracked eggs baked into a savoury tomato sauce, and is often topped with crumbled cheese and served with bread to help sop up every last lick of sauce. Green versions swap out tomatoes for sautéed green vegetables like Swiss chard, Brussels sprouts and asparagus.

Try your hand at this Israeli breakfast staple with this traditional shakshuka recipe