For comparison, Oseland offers an Egyptian breakfast stew of mashed fava beans garnished with cilantro, scallions, and tomatoes. This key to this dish is finding dried Egyptian fava beans, which are smaller than beans you normally find in the grocery store.
He also talks about Swiss muesli, which we've always equated with dry granola and which Oseland explains is anything but! He says that for true muesli, the raw grains are soaked overnight in milk (or half and half!) along with a vanilla bean. By morning, the oats are softened and the whole dish is infused with vanilla. Yogurt, nuts, dried and fresh fruits, and honey are then added to the base for an even more delicious and hearty breakfast.
This interview was just the barest snippet of everything covered in Saveur's October breakfast issue. Whether you eat pancakes or fishcakes for breakfast, we definitely recommend giving it a look!
Now we're curious: what does breakfast mean to you?
• Listen to the entire interview and the rest of this episode of Good Food on the Good Food website.
• See pictures of some of these dishes, get recipes, or subscribe to Saveur magazine through the Saveur website.
Related: From the Files: Oatmeal for Breakfast and More
(Image courtesy of Saveur magazine)