
Switzerland: Zopf, a braided egg bread similar to challah or brioche, is the centerpiece of Swiss brunch.

Ethiopia: Genfo is a thick porridge eaten for breakfast in Ethiopia. It's made with barley, wheat and cornflour.

Japan: Fish like salmon or mackerel, miso soup, pickled vegetables and rice are all typically part of a traditional breakfast.

Iceland: Cod liver oil, a plentiful source of omega-3 fatty acids and one of the byproducts of the country's fish industry, is how many natives start off the day.

Singapore: Kaya toast is an unassuming-looking toasted sandwich spread with flavorful kaya, a sweet jam made with coconut milk, eggs and sometimes pandan leaf for vibrant green color and flavor.

Morocco: Baghrir are thin, yeasted rounds studded with tiny holes and served with butter and honey.

Australia: Breakfast in this part of the world varies, but a mainstay is avocado toast topped with an egg.

Argentina: "Facturas" -- medialunes, a croissant-shaped brioche pastry; bombas and bolas de fraille, or fried doughnuts -- are what's for breakfast in this South American country.

Germany: Eggs and sausage is standard breakfast fare.

Brazil: Bolo de fuba is a cornbread-style cake with a moist and creamy texture that comes from the addition of grated Parmesan cheese and/or shredded coconut.

Tunisia: Lablabi is a spiced chickpea soup that, yes, is a breakfast food in this part of the world.

Bulgaria: Popara follows in the long tradition of using leftover bread as the next day's meal.

Turkey: The traditional Turkish breakfast spread is a lavish affair that has a little something for everyone.

Guam: Spam is a favorite add-in for breakfasts of fried rice and eggs.