If you like your porridge in the morning, this is a great alternative.

Hafragrautur and lýsi, or oatmeal, is a thick, sumptuous and healthy breakfast served hot — either with water or milk. It is often served with a sprinkle of brown sugar, a few raisins or a pat of butter. Some people even add fruit such as goji berries, bananas and raspberries.

If tearing yourself away from eggs in the morning is just too difficult, why not try this interesting take on a healthy breakfast classic.

Cilbir is a Turkish breakfast dish made of poached eggs and yoghurt. There are several versions of the dish, but one of the most popular involves yoghurt with garlic and various spices, which give it a beautiful orange colour. Usually served with a piece of toasted bread, this hearty breakfast is perfect for those cold, wet mornings of winter.

If you are in search of something completely different for breakfast, Nasi lemak from Malaysia could be the answer.

This fragranced, rice-based dish is made with coconut milk and pandan leaf. It is the national dish of Malaysia, and is the equivalent of croissants or cereal in the West. There are several variations of this classic Asian dish, but most of them contain fresh root ginger and lemongrass stalk. The sauce served with the fragranced rice consists of onions, shrimp, chilli peppers and anchovies. The dish is usually served with a garnish of a hard-boiled egg, nuts and cucumber.

Buckwheat kasha is a Russian delicacy which is a nutritious alternative to porridge.

Although kasha can be made with wheat, barley, oats or millet, the most popular grain used is buckwheat. It is cooked with water or milk, and eaten hot. Both sweet and savoury varieties of this classic Russian dish are eaten for breakfast. Some recipes feature spices such as cinnamon and nutmeg, while savoury versions are made with mushrooms, onions and walnuts.

Açaí na tigela is a classic Brazilian breakfast dish made with mashed acai palm fruit.

It is usually served as a smoothie in a bowl, topped with fruit and nuts. Occasionally, syrup is used to sweeten the dish. Açaí na tigela is served in cafes and restaurants all over the country, and is particularly popular in beach resorts. In the north of Brazil, the dish is often topped with tapioca. However, the original version was a savoury dish topped with dried fish and shrimp.