Breakfast fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of porridge, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten
Breakfast common Turkish specialty for breakfast is called "menemen", which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups (çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup, and a national delicacy, "tarhana" soup (Turkish cereal food consisting of flour yogurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, sheep's head soup are also traditionally very common all over Turkey for breakfast. The Turkish word for breakfast, "kahvaltı", means "before coffee," ("kahve",