Rick Steves Observes: American Breakfasts Reign Supreme Across Europe

Travel writer Rick Steves, known for his extensive explorations of European culture and cuisine, has noted a surprising preference among international travelers: they often believe American breakfasts surpass those found in Europe. While European bakeries excel at individual pastries – from Parisian chocolate croissants to Italian cornetto filled with pistachio cream and Swiss Weggli rolls – the comprehensive breakfast experience frequently leaves visitors desiring what is commonly offered across the United States.

Steves, who has spent decades immersed in the continent’s traditions, points to a distinctive atmosphere that characterizes American cafes and diners at dawn. These establishments are often vibrant spaces characterized by conversation and a sense of community, a quality many international guests find appealing. The typical American breakfast spread encompasses an array of options – including scrambled eggs, bacon, pancakes, waffles, hash browns, toast, fresh fruit, cereal, and regional specialties like biscuits and gravy.

Acknowledging the impact of commercial considerations on American culinary trends – as noted by an Italian acquaintance who suggested that profitability often dictates menu choices – Steves observes that the “bigger is better” philosophy contributes significantly to the appeal and perception of abundance associated with American breakfasts. Ultimately, it’s this combination of generous portions and hospitable atmosphere that makes the American morning meal a cherished experience for both residents and visitors.