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The alluring aroma of onions on toast with poached egg is what drives me to make them at home first thing in the early morning.
But I still miss the variety of options of breaking fast in my childhood days - there were light fluffy south Indian pancakes (Roti Canai), stir fried Chinese radish cubes with garlic and bean sprouts ( Cai Tau Kueh), or modest packets of coconut milk flavoured steamed long grain rice with appetising condiments ( Nasi Lemak).
Piping hot long black coffee with various blends did the necessary awakening for sleepy heads. There was no touch of Italian varieties, no Matcha or soy milk additives - in fact, fresh diary was and still is expensive in an equatorial land.
Personally I do not miss bacon, but ham slices are a pleasure to have, especially in a well prepared sandwich or focaccia, especially with beetroot and an avocado smash spread, together with some fresh rocket leaves.
Nicely sauteed mushrooms added to the presentation transmits me to the border with brunch time. A bagel is a welcome change from the usual sourdough or Turkish.
Fresh juices made from tomato seem to be offered less these days than the ubiqutious orange juice. Eggs in whatever way you fancy are popular - but fresh fruit cuts can be so refreshing. I love local fruits offered when overseas - examples are passion fruits, papayas, grapes of different varieties, kiwifruits or Chinese gooseberries, rambutans, mangoes or cherries.
And nothing spoothes the body or appetite on a cold morning like pumpkin soup with a slight dash of cream.
In East Asia, there is the reassuring delight of steamed fluffy buns or Bao, with fillings of well marinated and finely cut meat, or just simply with red bean or custard fillings. For many days in southern China provinces, light rice congee assured the welcome of another day of adventure on tour.
Baguettes are essential in European sojourns. They form the basis of crunch, texture and body to energise and inspire, together with top ups and relishes, sweet or savoury. Coffee in its various forms are de rigour in the Mediterranean cultures, usually taken with strong blends and in small cups.
The differences between Continental and English breakfast varieties have been promoted in countless international hotel settings for so many years. Across Asia, cooked breakfasts are often accessible as opposed to just cereal, breads and milk.
Most of the former colonised nations as a matter of course provide both local and European items in impressive spreads from 7am, echoing history, variety and internationalism. Breakfasts in hotels across Australia and New Zealand tend to still limit themselves to British and American familiarities, despite the nature of their societies getting more diversified.
Fast food chains across the globe have embedded breakfast options long ago - although they do not sell them after 1030am.
At Singapore MRT stations, one offering, the combo of Kaya toast, half boiled egg and coffee stands out as a cultural imprint. Japan has the miso soup and noodles as a common thread to expect in the mornings. Thais start with spice even in breakfasts.
Lentils, ground into a healthy mush, plus grain based fibre strong grains like oats, can be more healthy to be taken on a daily basis, improving gut health and bowel maintenance.
Sweet based dishes like waffles, pancakes and cakes now have moved from teatimes to early mornings in many cafes. Preserves and fruit based jams have always been spread on buttered scones, breads and wheat based bakes.
Breakfast dishes are packed in takeaways for an increasingly busy market.
And tea, milkshakes, juices and more compete with coffee in the beverage scene first thing in the morning.
And finally there is the increasing concept of "all day breakfasts".
#yongkevthoughts
