Beyond Bacon and Eggs: Rethinking Breakfast
(Original post published September 28, 2011. Updated October 27, 2025.)
My friend Andy Attencio from Channel 7 once asked me, “How come you never see any Asian breakfast restaurants? Don’t they eat breakfast over there?”
A fair question — and a fun one. While Western breakfast culture tends to celebrate pancakes, bacon, and eggs, many Asian countries start their mornings with the same balance, variety, and comfort you’d find at any other meal of the day.
What Breakfast Looks Like Across Asia
In Japan, breakfast often resembles a beautifully simple lunch — a balanced mix of rice, fish, pickles, and tea. A traditional Japanese breakfast might include:
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Grilled or dried fish
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Daikon radish cake
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Umeboshi (pickled plum)
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Kombu (kelp)
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Rice porridge
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Green tea
No sugar bombs or syrup here — just clean, nourishing flavors designed to energize the body and mind.
Over in China, you’ll find a spectrum of options depending on the region. A comforting bowl of congee (rice porridge) is the go-to for many families, often served with savory sides like pickles, braised pork, or egg. On weekends, dim sum reigns supreme — a leisurely, social feast featuring dumplings, buns, and pastries shared among friends.
And don’t forget Hong Kong’s café culture, where “Western” and local influences collide. Imagine French toast stuffed with peanut butter and topped with sweetened condensed milk, alongside a strong milk tea — it might sound unusual, but trust me, it works!
Soup for Breakfast? Absolutely.
Across much of Asia, soup is a morning staple — and a brilliant one at that.
In Vietnam, a steaming bowl of pho is considered both breakfast and comfort food. Fragrant broth, rice noodles, herbs, and thinly sliced beef make for a balanced, energizing start to the day. It’s light, restorative, and deeply satisfying — especially on chilly mornings here in Denver.
If you’re looking for the best Asian-style breakfast nearby, head to one of Denver’s Vietnamese pho restaurants; many open by 9 a.m., ready to serve a bowl of pure comfort.
Beyond Breakfast Foods
The moral of the story? Breakfast doesn’t need to come from the “breakfast foods” category. In many homes — including mine — breakfast often means leftovers from dinner.
It’s quick, healthy, and incredibly satisfying. While I love the occasional plate of bacon and eggs, most mornings I reach for something that’s already cooked, warm it up, season it, and enjoy.
My Everyday Breakfast: Barley with Rice and Lentils
Here’s one of my go-to combinations — simple, wholesome, and packed with flavor.
Ingredients
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1 part barley
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1 part brown or red rice (Lundberg brand recommended)
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½ part long-grain white rice (jasmine, pecan, or basmati)
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½ part green lentils
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8 parts stock or water
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Knob of butter
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Sea salt and white pepper, to taste
Directions
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Combine all grains and lentils with stock and butter in a rice cooker, using the “mixed rice” setting.
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When done, fluff with a fork and season with salt and pepper.
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Add a dab of butter before serving for extra richness.
This makes an excellent base for any meal — or a hearty breakfast bowl topped with vegetables, a soft egg, or even leftover grilled meat.
Simple Side: Peas and Carrots
Ingredients
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3 large carrots, ¼-inch dice
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4 cups water
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½ tsp Kosher salt
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4 cups fresh or frozen peas
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Salt, pepper, and butter, to taste
Directions
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Bring water, carrots, and salt to a boil; simmer 5 minutes.
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Add peas and cook another 5 minutes or to desired tenderness.
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Drain and season with salt, pepper, and a touch of butter.
This classic side is comforting, colorful, and perfect for mixing into your leftover grain bowls.
A Chef’s Takeaway
Breakfast doesn’t have to be sugary or heavy to be satisfying. Think beyond cereal boxes and toast — look toward soups, grains, or even last night’s dinner. A warm bowl of rice, lentils, or pho can be just as comforting as any short stack of pancakes.
The next time you’re staring into the fridge wondering what to make, just remember: leftovers make the best breakfast.
Buon Appetito — Salute!
— Chef Mick, Tony’s Market
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