Petit-Déjeuner

Let me talk to you about one of the things I miss most about living in America: Breakfast. French breakfast is different. Very different. The average French breakfast consists of a croissant and an espresso. Maybe a pain aux chocolate instead. Or a piece of a baguette with a little Nutella or jam. On Sundays you can enjoy a brunch which consists of croissants, pain aux chocolate, baguettes with Nutella and jam, and a single boiled egg. No bacon. No sausage. No sign of potatoes, corned beef hash, omelets, scrambled or fried eggs, nothing.

Do you want to live in a world without bacon? I sure don’t!

Oh sure, these other foods exist, but are never served at breakfast. French breakfast is the home of the small, sweet food. The whole point of breakfast (or, in French, petit-déjeuner, which means “little lunch”) is to give you just enough food to tide you over until your lunch, which is often the biggest meal of the day.

And to be fair, the croissants, pain aux chocolate, and baguettes are amazingly good. The French know their pastries. Still, there are days when I would kill for some bacon and eggs, with some nicely crisped hash browns on the side.

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