Whenever I’ve been abroad, it has struck me that breakfast — what you eat, what you don’t, when and where and who with — is less likely to be an experience one tries to replicate in the US than other meals or foodstuffs. Obviously, breakfast around the world (and even here) is often eaten at home and is usually simple in preparation and taste, but all of those things spell comfort when you are far from home. For the longest time I have wanted to start a cafe that serves different breakfasts from around the world  — porridges and breads and pastries and whatnot — and since that still hasn’t happened I’ve decided to just do that for our family at home, alphabetically every weekend, until I’ve made it through all of the countries. My goal is to modify dishes to a plant-based diet if possible. We will be eating eggs for this project unless they are easily replaced, but will be using dairy and meat substitutes whenever those come up if we can’t avoid them.

Allons-y!