Let’s travel back in time to Athens in 420 B.C. Imagine what a typical Athenian might have eaten for breakfast. We know about daily life back then from digging up old stuff, reading old writings, and making some educated guesses. Those old writings often focused on the rich folks, so we don’t have the full picture. Breakfast, or really the first meal, wasn’t a big deal like it can be today. It was something fast and easy to get you going for the day.

For an ordinary Athenian citizen, breakfast would likely consist of «ariston», a barley gruel. Barley was a staple grain in ancient Greece, more common and affordable than wheat. This gruel would be made by soaking barley grains in water overnight and then either eating them softened or boiling them into a porridge-like consistency. Sometimes, the riston might be enhanced with herbs, onions, or garlic for flavor. Olives might also be added, depending on availability and the season.

Wine diluted with water was a common beverage throughout the day, and it’s possible some Athenians would have consumed it with their breakfast as well, not only for taste and energy but also for disinfecting the, not so clear, water with the wine’s alcohol.

For those with more means, the breakfast might include «melopites», a type of honey pies Athens wa famous for. These were made from wheat flour and were often filled with cheese as well. Eggs, though not a daily staple, might also be consumed, either boiled or scrambled. Fresh or dried fruit, such as figs, dates, or grapes, would provide a touch of sweetness. Wealthier Athenians might also have access to imported foods like nuts or spices, which could add variety to their breakfast.