As soon as you have given your breakfast order, the waitperson is going to ask you what kind of bread or toast you would like with your eggs. Or, if you have ordered a sandwich, you’ll have to answer the same question. It is almost an American tragedy to order the wrong kind of bread. Depending on what you ordered, the bread must be able to support it. This is to help you to avoid making a catastrophic choice in a restaurant.
BAGELS are America’s favorite Jewish bread. Everybody eats bagels. They have 0- colesterol and are dense and filling. The curious thing about bagels is that they are first boiled, and then baked.
A bagel with bacon & eggs.
BISCUITS are not cookies in America, but instead kind of a cheap version of British scones. They have a bit of a crust, which makes them good with soft eggs or with gravy.
A fresh breakfast biscuit with a round breakfast sausage & an egg
BUNS can mean any of a variety of bread rolls, for example, hamburger or hot dog buns. But they also can mean sweet breakfast rolls. Buns are generally light, fluffy, delicious, high in calories, fat and sugar. But you should try a warm one if you have the chance!
Cinnamon buns, which came from Sweden, are a must to try while in the States.
COFFEECAKES are like big breakfast buns, and you might be served a slice or a square. It is very American, traditionally served with coffee, and often having cinnamon-scented crumbles on top.
Squares of blueberry coffeecake with a crumble topping.
CORNBREAD has a cake-like texture and is only slightly sweet. Native Americans taught the European settlers to make corn bread and it is wonderful for breakfast.
Fresh cornbread with honey butter.
COUNTRY STYLE BREAD is one of the choices that are almost always offered with eggs (or sandwiches for lunch). The crust is usually a little bit thick and its texture is slightly coarse.
Country style bread with bacon, eggs & maple syrup.
CROISSANTS actually originated in Austria, not France, and are made from dough layered with butter. There is more than one legend that claims the shape represents the Islamic crescent.
Breakfast croissants stuffed with scrambled eggs.
A DANISH is a sweet breakfast pastry originally from Austria, but perfected by Danish bakers. It is made from layered dough similar to croissants. They usually have some icing on top, and fruit in the middle.
A blueberry Danish and a strawberry Danish.
DONUTS were brought to America by Dutch immigrants. They are sometimes made with yeast, like bread, and sometimes made of something like a cake batter. But both types contain fat or oil, and both types are fried before they are glazed.
Dunkin’ Donuts has a bacon & egg breakfast sandwich if you like sugar with your eggs.
ENGLISH MUFFINS are more bread-like than muffin like. They originated in NYC in the 1880s. They are not baked, but made on griddles and are only good if they are split open, toasted and buttered. Then they are wonderful.
Toasted English muffins are no more English than French Fries are French.
FRENCH TOAST will probably be your main order, and not accompany eggs. It is slices of bread that have been soaked in eggs and milk, and then fried.
Breakfast French toast will probalby be served with bacon or sausage.
MUFFINS are usually eaten for breakfast or brunch. The idea came from the Welsh but the name came from the French moufflet. Muffins are always individual and have cake-like textures, but are often made with whole-grain flour. They are slightly sweet.
Whole grain muffins with raisins and walnuts.
PANCAKES are common in many cultures, but American pancakes are most like the Scottish ones, that also use baking powder. Pancakes are a very filling breakfast or brunch.
This order includes pancakes with butter & maple syrup, as well as scrambled eggs & breakfast sausage.
PUMPERNICKLE BREAD is a dark brown, dense, and slightly sweet rye bread of German origin, containing molasses. Real pumpernickel bread is baked, and then steamed. It often has caraway seeds.
A loaf of pumpernickle – a slice or two goes well with cheese in the morning.
RAISIN BREAD is usually loaf bread made with raisins and often a little cinnamon. Its sweet raisins are a tasty contrast to eggs.
Sliced raisin bread makes great toast in the morning, with just a pat of butter.
ROLLS are small, often round and sometimes have poppy seeds or sesame seeds on top. Most rolls are crispy on the outside, and they can sustain hot eggs or any sandwich filling.
A selection of of fresh rolls, including a French roll in the bottom left.
RYE BREAD is made of flour from rye grain, and might be mixed, in varying proportions, with other kinds of flour. Rye bread is much denser than white bread and it contains very little fat and high fiber content.
Rye bread, which was considered a staple in the middle ages
SOURDOUGH BREAD is made by the fermentation of dough using naturally occurring lactobacilli and yeast. In other words, it contains the good bacteria that yogurt does. It won’t create a blood sugar spike like most bread does, and is easier to digest for people who have problems with gluten.
A slice of sourdough fried in butter with an egg in a hole that was cut in the middle.
WHOLE WHEAT BREAD, aka WHOLEMEAL BREAD, is made from flour that is partly or entirely milled from whole or almost all wheat grains. This kind of bread is a rich source of fiber & minerals and is low in fat and cholesterol.
Whole wheat toast topped with eggs scrambled with tomatoes and Feta cheese.