Winter breakfast recipes. Bacon and Eggs Breakfast Congee Recipe for an East-West Rice Porridge. Winter breakfast recipes. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Comforting Winter Breakfast Recipes from our Weekend Eggs Recipe Series

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These comforting winter breakfast recipes make warming breakfast egg dishes from our Weekend Eggs recipe archives for everything from an Indonesian egg curry called telur petis from Java and a Japanese oyakodon for a chicken and egg rice bowl to a full English breakfast recipe for a one-pan British fry-up and fried eggs with chorizo and potatoes for Basque style ‘messy eggs’.

As our long-running Weekend Eggs series of quintessential eggs dishes from around the world is currently on hiatus, I thought I’d compile a collection of cosy winter breakfast recipes from the series archives for our readers in the icy southern hemisphere seeking warming breakfast eggs dishes this weekend.

Whether you’re looking for fried eggs recipesboiled eggs recipes or scrambled eggs recipes, this compilation of toasty winter breakfast dishes features a mix of new recipes from recent years, plus a few old recipes from deep within our breakfast egg recipe archives.

We’ve got recipes for a spicy eggs in purgatory from Calabria in Southern Italy, a Mexican chilaquiles with shredded chicken, green salsa and fried eggs for chilaquiles verdes, an Irish breakfast colcannon with fried eggs and crispy bacon, and a Turkish scrambled eggs recipe for menemen.

If you’re visiting Grantourismo for the first time, we began our Weekend Eggs series way back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel, more sustainable, immersive and more engaging forms of travel.

On that trip, we spent two weeks in each place staying in apartment rentals and holiday homes to learn to live like locals, and in each place we settled, we explored the local food, met local cooks and chefs, and learnt to cook local specialties, which we shared in The Dish, for which Terence learnt to cook a quintessential dish of each place, and in Weekend Eggs.

If you’re an eggs lover and particularly a lover of breakfast eggs dishes, do dig into our Weekend Eggs archive (link above) for inspiration and ideas or browse some of our many egg recipe collections, such as our best Asian omelette recipes, best savoury breakfast bowl recipes and best jammy soft-boiled eggs recipes.

Now, before I tell you more about our toasty winter breakfast recipes, we have a favour to ask. Grantourismo is supported by its readers. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee.

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Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about these cosy winter breakfast recipes, which will warm you right up this weekend.

Winter Breakfast Recipes from our Weekend Eggs Recipe Archives

Here are our picks of cosy winter breakfast recipes from our Weekend Eggs recipe archives.

Bacon and Eggs Breakfast Congee Recipe for a Comforting East-West Savoury Rice Porridge

Topping our list of warming winter breakfast recipes is my hearty bacon and eggs breakfast congee recipe, which makes a comforting East-West savoury rice porridge.

My recipe was inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by the Chinese and Southeast Asian breakfast porridges with pork and boiled eggs that we eat here in Cambodia.

Our recipe assumes you’re starting with leftover rice – and it should be jasmine rice, preferably – so you could plan to make this for breakfast the morning after you’ve made rice for another meal and just make extra.

If you’re cooking your rice from scratch in a rice cooker, then follow steps one and two in this Cambodian chicken rice porridge recipe. Note that the ratio of cups of rice to water for a thin rice porridge, which locals in Cambodia would actually call a rice soup, is generally 1:10 (rice:water), however, for a thicker rice porridge it is anything from 1:7 through to 1:9. For a very filling and very creamy weekend rice porridge, I’d recommend 1:7.

Bacon and Eggs Breakfast Congee Recipe for a Comforting East-West Savoury Rice Porridge

Indonesian Egg Curry Recipe for Telur Petis from Java

This Indonesian egg curry recipe with fragrant lemongrass and funky shrimp paste hails from the Indonesian island of Java, although variations can be found right across the Indonesian archipelago.

This dish is called telur petis on Java. ‘Telur’ means ‘egg’ and ‘petis’ is the shrimp paste that adds a subtle funkiness to this spicy egg curry.

The dish is made with a freshly pounded spice paste with lemongrass stalks adding fragrance and flavour to the spicy gravy. We recommend using a mortar and pestle to pound the paste as it really doesn’t taste the same made in a blender.

If you’re buying a mortar and pestle, I adore the handcrafted KROK mortar and pestle from Thailand. The mortar and pestles are made to order over three days by local craftsmen, so you’re not only buying a beautiful handmade product, you’re helping keeping an artisan in work and a tradition alive.

Indonesian Egg Curry Recipe with Fragrant Lemongrass and Funky Shrimp Paste for Telur Petis from Java

 

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl

Our katsudon recipe makes one of the most deliciously-comforting donburi or rice bowl meals and it’s another of our cosy winter breakfast recipes. ‘Katsu’ means ‘cutlet’, and in this case ‘tonkatsu’ (pork cutlet), and ‘don’ comes from ‘donburi’.

In Japanese, donburi means ‘rice bowl’ and Japanese rice bowls consist of a generous topping on a bed of rice in a bowl. Eggs are usually involved – typically served soft-scrambled atop the rice.

This katsudon recipe makes a crunchy Japanese pork cutlet, cooked in eggs and spring onions, served atop a bowl of rice and sprinkled with slices of scallions.  Katsudon is completely addictive, so don’t be surprised if you polish it off in one sitting, though you’d be better off saving some for leftovers.

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl for Weekend Eggs

 

 

Pad Krapow Omelette Rice Bowl Recipe for a Thai Donburi

Our original Thai pad krapow omelette rice bowl recipe makes another of our warming winter breakfast recipes. We’ve called it a Thai style donburi – a donburi is a Japanese ‘rice bowl’ and the popular dish consists of a generous topping, often an omelette, on a bed of rice in a bowl.

Like Thai pad krapow or pad kra pao, stir-fried basil and ground meat served with rice and a fried egg, a Japanese donburi is an affordable workers fast-food meal.

In Japanese, donburi means ‘rice bowl’ and Japanese rice bowls consist of a generous topping on a bed of rice in a bowl. Eggs are usually involved – typically served soft-scrambled atop the rice – as they are with Thai pad krapow, where a fried egg is often plopped on top of the dish.

While the egg is optional when ordering pad krapow, it’s a popular choice and a must as far as we’re concerned, and served as the inspiration for this dish. Although the omelette I’ve created for our pad krapow omelette rice bowl lies somewhere between the donburi style of omelette and a thick Italian frittata or Spanish tortilla in terms of texture.

Pad Krapow Omelette Rice Bowl Recipe for a Thai Donburi for Weekend Eggs

 

Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl

We love Japanese eggs dishes so much that I’ve included a second Japanese eggs recipe in this compilation of cosy winter breakfast recipes.

This easy oyakodon recipe makes another popular donburi, a Japanese chicken and egg rice bowl made from eggs, spring onions and chicken simmered in dashi and served on steamed rice.

Look for one of these specially-made oyakodon pans to cook it in; a silicone spatula is also helpful. You’ll need bonito flakes and kombu to make the dashi, and togarashi, a blend of seven spices and chilli, such as S&B brand.

Easy Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl for Weekend Eggs

 

Egg Foo Young Recipe for a Cantonese Style Crispy Omelette

This egg foo young recipe makes the wonderful Cantonese crispy filled omelette from Southern China, traditionally filled with char sui pork, spring onions and bean sprouts, which is also hugely popular in Hong Kong.

Called fu yong dan or fuyong dan in Cantonese, but in English known as egg foo yung or egg fu yung, it differs from the Chinese-American egg foo young, a popular Chinese restaurant takeout dish of crispy pancake-like omelettes drizzled in gravy.

Both make warming winter breakfast dishes. If you like this style of omelette, also try this Thai style puffy omelette kai jiew with ground pork, one of our favourite ground pork recipes.

Egg Foo Young Recipe for the Original Cantonese Style Crispy Omelette Fu Yong Dan

 

Kimchi Fried Rice Recipe with Fried Egg for Kimchi Bokkeumbap

This easy recipe for Korean kimchi fried rice with fried eggs makes a classic kimchi bokkeumbap stir-fried with Korea’s famously fiery fermented cabbage kimchi and spicy chilli paste gochujang, topped with soft fried egg, and sprinkled with roasted seaweed and sesame seeds.

It makes another of my picks of cosy winter breakfast recipes for cold winter weekend mornings. If it’s not spicy enough for you, add more of the spicy Korean chilli paste called gochujang and Korean chilli flakes gochugaru. Don’t skip the sesame seeds, which add crunch and texture.

If you made and enjoyed our Korean spicy noodles recipe for stir-fried udon noodles with kimchi, bacon, pork and fried eggs, and you’re a lover of fried rice (more fried rice recipes here), you’re going to love this dish. It’s equally delicious and just as easy to prepare.

Easy Korean Kimchi Fried Rice Recipe with Fried Egg for Kimchi Bokkeumbap

 

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa

One of our best Mexican breakfast eggs recipes, our easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa makes chilaquiles verdes. It was inspired by the chilaquiles I became addicted to at Café la Blanca in Mexico City many years ago, and it’s one of my favourite winter recipes.

A beloved Mexican dish eaten for breakfast, brunch, lunch, dinner or supper, Mexican chilaquiles – homemade tortilla chips called totopos, created from frying stale corn tortillas, which are then cooked in salsa, and served with Mexican cotija and crema – is a pre-Hispanic Aztec dish.

Chilaquiles – pronounced chee-lah-KEE-lehs – comes from a Nahuatl word that meant ‘chillies and greens’. Skip the avocado if you can’t source one and douse on more warming green sauce.

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

 

 

Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite

This traditional Burmese egg curry recipe makes a Myanmar curry shop staple that’s typically eaten for breakfast. Rich and hearty, it’s another one of my picks for a cosy winter breakfast.

Terence adapted it from the modestly printed Cook and Entertain the Burmese Way (1978) by Mi Mi Khaing, our favourite Burmese cookbook.

Served with a spicy tomato and onion-based curry, the boiled eggs are peeled and deep fried in turmeric until golden, which is why you’ll also see this called a Burmese golden egg curry recipe in some Burmese cookbooks.

The Burmese only eat a small amount of curry compared to the rice and there’s always a salad or cooked vegetables and relishes to provide balance.

Traditional Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite

 

Russian Buckwheat Kasha with Boiled Eggs

Not all of our Weekend Eggs recipes are eggs dishes, some are dishes with eggs, such as this comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs.

The recipe makes my take on my Russian-Ukrainian grandmother’s kasha recipe. After Putin invaded Ukraine, I was certain nobody would be searching for Russian recipes, and despite my mixed heritage, I put a planned cookbook of family recipes on hold. I was mistaken.

Beef Stroganoff is one of our most-visited recipes and this kasha or grechka, a savoury porridge, is another one of our most popular egg recipe and another of my picks for cosy winter breakfasts.

Comforting Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs

 

Fried Eggs with Chorizo and Potatoes Recipe for Basque Style ‘Messy Eggs’

This fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’ makes the perfect weekend hangover cure that’s made for a late breakfast after a long night of pintxos bar-hopping in the old town of San Sebastián.

This hearty dish makes for a warming breakfast or brunch in winter. No matter when you eat it, it’s another of our best fried eggs recipes.

We use a little single non-stick egg frying pan to do the eggs. It’s not just cute as hell, it will cook an egg with crusty whites and a soft yolk in about 45 seconds on full heat.

Fried Eggs with Chorizo and Potatoes Recipe for Basque Style ‘Messy Eggs’

 

Turkish Scrambled Eggs Recipe for Menemen

This Turkish scrambled eggs recipe makes menemen, a highlight of traditional Turkish breakfast spreads from Istanbul to Izmir, and one of our best scrambled eggs recipes and another of my favourite warming breakfast recipes for chilly winter mornings.

Often compared to shakshuka and eggs in purgatory, menemen is a Turkish breakfast dish of eggs scrambled in a spicy tomato sauce in a pan. White cheese, green peppers and sucuk sausage can be added.

We always looked forward to breakfast on our travels in Turkey and the traditional Turkish breakfast spread. At the heart of the very best Turkish breakfast spreads was a pan of menemen garnished with fresh parsley.

Turkish Scrambled Eggs Recipe for Menemen for a Traditional Turkish Breakfast Spread

 

Irish Breakfast Colcannon Recipe with Fried Egg and Crispy Bacon

This Irish colcannon recipe with fried egg and crispy bacon makes what we’re calling an Irish breakfast colcannon and it’s another of our cosy winter breakfast recipes.

The recipe makes a deliciously rich traditional Irish colcannon dish of mashed potatoes with butter, milk, cabbage, spring onions, and bacon.

We top the colcannon with a fried egg and crispy bacon. Too heavy for breakfast or brunch? It also makes a fantastic casual meal for a cosy Sunday night dinner at home.

Irish Colcannon Recipe with Fried Egg and Crispy Bacon for Weekend Eggs, the Irish Edition

 

Eggs in Purgatory Recipe from Calabria, Southern Italy

Our recipe for the Calabrian rendition of the old Southern Italian favourite from Naples called eggs in purgatory or uova al purgatorio makes a spicier version of this dish of soft poached eggs in a rich tomato sauce.

The spice comes courtesy of fiery ’nduja, the spicy spreadable sausage from Spilinga in Italy’s southernmost province. I

n Calabria it’s also known as uova fra diavolo (eggs between the devil) and uova ca ’nduja (eggs with spicy Calabrian sausage), and it’s another warming winter breakfast idea.

Eggs in Purgatory Recipe from Southern Italy – The Calabrian Rendition of Eggs with Spicy Nduja

 

Full English Breakfast Recipe for a British Fry-Up

Our full English breakfast recipe makes a one-pan British fry-up for two or even three or four to share – although if famished you could certainly try tackling this on your own.

This traditional English breakfast consists of a plate of fried eggs, baked beans, fried bacon, mushrooms, tomatoes, sausages, and black pudding.

For our shakshouka-style take on the classic English fry-up each of the elements is fried or grilled first, then it all comes together in a Dutch oven.

We serve it at the table with plenty of toast and, if you like, sides of fried potatoes, bubble and squeak, and fried bread. We’ve got more Dutch oven recipes here.

Full English Breakfast Recipe for a One-Pan British Fry-Up for Two to Share

Please do let us know in the comments below if you make any of our cosy winter breakfast recipes, as we’d love to know how they turn out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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