You Won't Believe What Romans Had for Breakfast

Think Roman breakfast was just bland porridge? Think again! From decadent dips to luxurious leftovers, the first meal of the day for the wealthy was a feast fit for gluttonous gods. Even the poor got creative, dressing up simple bread, eggs, and grain dishes. Let's take a hunger-whetting tour of what Romans from all walks of life ate to start their days:

Wine for Breakfast?

You read that right - even for the first meal of the day, wealthy Romans influenced by Greek culture sipped on wine! Of course, the better the vintage and quality, the higher your place in society. Watered-down, affordable wines were the daily breakfast drinks for the common citizen. But the aristocracy enjoyed fine, full-bodied wines from Falernian or Greek vineyards to start their mornings right.

Salted Bread and Olive Oil

For a simple start to the day, even the wealthy ate salted bread dipped in olive oil. This simplicity didn't mean lack of flavor - sometimes they would add a dash of vinegar or a sprinkle of cumin, coriander, or even savory herbs.

Dried fruit like figs or dates, or a crumbling of sharp, salty cheese also made an appearance alongside the olive oil-dunked bread for those who could afford it.

The variations were endless for this basic yet delicious Roman breakfast staple.

Eggs and Porridge

While the poor ate simple porridge made from grains like wheat or barley, the upper class enjoyed eggs cooked in different ways to accompany their morning porridge or bread. Onions, leeks, and other vegetables might be mixed into scrambled or omelette-style egg dishes. Sometimes the porridge itself contained eggs, grains, honey, and milk all cooked together into a savory-sweet pudding. No matter the preparation, eggs elevated the usual morning fare to new heights of taste.

Milk and Sweet Bread

Sweet bread dunked in milk was a treat for families who could get their hands on it. Wealthy Romans would add honey or fruit like pomegranate seeds to make it even more decadent. Sometimes spices like cinnamon from the East were sprinkled on top. The naturally sweet breads soaked up the milk perfectly, making for a delicious and sustaining morning meal fit for the upper crust.

Fish and Meat Leftovers

The affluent didn't let last night's meal go to waste! Leftover fish, meat, and vegetables were repurposed into breakfast patties or hearty stews to start the day with savory, protein-packed dishes. Some consisted of simply reheating meat and veggie scraps, while others were more elaborate - like fish cakes made from leftover baked or broiled seafood. No scrap went to waste in affluent Roman homes.

The Decadent Moretum

For the slave-owning elite, a rich dip called moretum was the height of breakfast luxury. Made with a mortar and pestle, the main ingredients were herbs like cilantro, garlic, vinegar, oil, and cheese. Wealthier families added delicacies like fino adobado or fish sauce. Once blended, the thick green dip was an indulgent accompaniment to sop up bread, meat, and eggs - a veritable feast for the senses first thing in the morning.

While the poor stuck to basics like porridge, the richest Romans started their days with mouthwatering combinations of bread, eggs, meat, vegetables, fruit - even wine! Every decadent bite was an opportunity for culinary indulgence in ancient Rome.