{"id":13305,"date":"2010-06-13T11:17:06","date_gmt":"2010-06-13T15:17:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13305"},"modified":"2010-06-13T11:17:06","modified_gmt":"2010-06-13T15:17:06","slug":"poached-egg-on-rice-patty%e3%83%9d%e3%83%bc%e3%83%81%e3%83%89%e3%82%a8%e3%83%83%e3%82%b0%e3%81%ae%e7%84%bc%e3%81%8d%e3%81%8a%e3%81%ab%e3%81%8e%e3%82%8a%e3%81%ae%e3%81%9b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13305&lang=en","title":{"rendered":"Poached Egg on Rice Patty
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Poached Egg on Rice Patty<\/strong>
\nBreakfast June 12, 2010<\/em><\/p>\n

It’s kind of an Asian version of eggs benedict. First, make a rice patty. Fry it with butter both sides. Sprinkle shredded mozzarella cheese on the patty and warm it in the microwave oven until the cheese melts. Mix cooked and chopped broccoli with mayonnaise and yuzu mustard and put it on the rice patty. Place a poached egg on top and serve with sauce, made with butter, oyster sauce, and soy sauce. <\/p>\n

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Poached Egg on Rice Patty Breakfast June 12, 2010 It’s kind of an Asian version of eggs benedict. First, make a rice patty. Fry it with butter both sides. Sprinkle shredded mozzarella cheese on the patty and warm it in the microwave oven until the cheese melts. Mix cooked and chopped broccoli with mayonnaise and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-13305","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13305"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13305\/revisions"}],"predecessor-version":[{"id":13329,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13305\/revisions\/13329"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}