Breakfast in Canada

Canadians' favorite foods vary slightly from region to region and are heavily influenced by the cultural and gastronomic heritage of different peoples. However, there is something that is shared in all corners of this country: the breakfast in canada It is the most important meal of the day, a true institution in any of its variations.

All the three great culinary traditions de Canada They count are the English, the French and the indigenous peoples, also known as the First Nations. To these must still be added the strong influence of the United States, the "neighbor" to the south. The result is that each region of the country has its own "typical breakfast."

Canadians generally eat breakfast very early, between 7:00 and 8:30 in the morning. Surely many of them don't have time for anything other than a coffee and something solid to go with it. However, when they have time they go to a cafeteria or prepare at home Hearty and succulent breakfasts like the ones we explain below:

Breakfast in Canada by region

Quebec

We start our route in the province of Quebec, French-speaking Canada, whose inhabitants are lovers of gastronomic excess.

The classic breakfast in cities like Quebec or Montreal consists of a large plate full of pancakes, beans, beans, eggs, sausage and cretonne (a kind of spreadable pate made from pork, onion and spices). All of this, of course, comes conveniently spiced up with the inevitable maple syrup.

Ontario

The most populated region of Canada also has its typical breakfast, very common in the morning menus of cities such as Toronto: Peameal bacon sandwich on a Kaiser roll.

El peameal bacon is a type of canadian bacon made from tender pork loin. Cooking fried and battered in wheat flour. At breakfast time, it is generously served inside a round bun (kaiser roll), Accompanied by mustard, cheese and egg, also fried. A good dose of calories to start a hard day on the right foot, especially in winter.

British Columbia and Alberta

Breakfast in Canada can be too light and healthy. This is demonstrated by the most popular varieties from the provinces of Alberta and British Columbia.

The most exported fruit by Canada is the blueberry (blueberry), a delicious food with antioxidant properties. It is a product widely cultivated in British Columbia, that's why in cities like Vancouver It is present in many local dishes, including the first meal of the day. The blueberry granola is one of the best examples. According to everyone's taste, this breakfast can be enriched with nuts, raisins, strawberries, cinnamon, etc. In this part of the country there is also the custom of preparing cereal bars with blueberries to consume as breakfast or a snack.

In the same natural line, in the classic breakfast of the province of Alberta cereals (wheat, barley and flax) clearly displace fats and fried foods. They are usually taken with milk, yogurt or with maple syrup, of course.

It must be said anyway that greasy breakfasts also have a lot of prestige in this part of the country, where they can also be accompanied with the famous Yukon smoked bacon.

Manitoba

El Winnipeg rye (winnipeg rye) is famous throughout the country and, for many, a fundamental part of breakfast in Canada. So it happens in Manitoba, where it is customary to start the day with a couple of slices of rye bread, fried eggs, cheese and a couple of farm sausages (farmer sausage o mennonite sausage), a tasty and strong regional specialty.

New Brunswick, Newfoundland and Labrador

Traveling along the Canadian Atlantic coast we return to the French tradition: the tutons. This variety of crêpe is actually a kind of flattened bread into which small pieces of bacon are inserted (called scruncheons). The touton is fried until crisp and golden, to be served later with molasses or maple syrup.

Much like the toutons don los ployes, buckwheat flour pancakes that are passed through the pan although, unlike the pancakes, without turning them over.

The ployés are very popular in cities like Halifax and also on the island of Newfoundland, where they are used as ordinary bread to prepare sandwiches by folding them in half (the word ploye in French it means "folded"). However, tradition dictates that they be eaten hot with butter, molasses, cretonne, or syrup, thus forming a magnificent breakfast.