![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_5982.jpg\" "\\"IMG_5982\\"")
<\/a><\/p>\nSalmon Scrambled Egg on Biscuit<\/strong> I like using store-bought dough for the weekend breakfast. Puff pastry and biscuit like this are a few of my favorites. Scrambled egg with smoked salmon and sliced red onion was served on top of buscuit freshly out of the oven with horseradish mayo. <\/p>\n Salmon scrambled egg on biscuit: smoked salmon, egg, green onion, red onion, salt, pepper, butter, (mayo, horseradish, sugar), dill<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u5165\u308a\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u30a8\u30c3\u30b0\u306e\u305b\u30d3\u30b9\u30b1\u30c3\u30c8<\/strong> \u5148\u9031\u672b\u306e\u671d\u98df\u3002<\/p>\n \u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u304c\u5c11\u3057\u6b8b\u3063\u3066\u3044\u305f\u306e\u3067\u3001\u7d30\u304b\u304f\u5207\u3063\u3066\u3001\u8d64\u7389\u30b9\u30e9\u30a4\u30b9\u3068\u4e00\u7dd2\u306b\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u30a8\u30c3\u30b0\u306b\u5165\u308c\u308b\u3002<\/p>\n \u5e02\u8ca9\u306e\u8cb7\u3063\u3066\u304d\u305f\u3089\u713c\u304f\u3060\u3051\u3001\u3068\u3044\u3046\u30d3\u30b9\u30b1\u30c3\u30c8\u306b\u306e\u305b\u305f\u3089\u3001\u30db\u30fc\u30b9\u30e9\u30c7\u30a4\u30c3\u30b7\u30e5\u5165\u308a\u30de\u30e8\u30cd\u30fc\u30ba\u3092\u305f\u3089\uff5e\u3063\u3068\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u5148\u65e5\u7d39\u4ecb\u3057\u305f\u30c7\u30b6\u30fc\u30c8\u306e\u30da\u30a4\u30b9\u30c8\u30ea\u30fc\uff08\u30b3\u30ec<\/a>\u3084\u30b3\u30ec<\/a>\uff09\u3082\u305d\u3046\u3060\u3051\u308c\u3069\u3001\u30a2\u30e1\u30ea\u30ab\u306b\u306f\u3001\u8cb7\u3063\u3066\u304d\u305f\u3089\u713c\u304f\u3060\u3051\u3001\u3068\u3044\u3046\u751f\u5730\u3082\u306e\u304c\u5145\u5b9f\u3057\u3066\u3044\u308b\u306e\u304c\u5b09\u3057\u3044\u3002<\/p>\n \u3053\u306e\u30d3\u30b9\u30b1\u30c3\u30c8\u306f\u751f\u5730\u304c\u7b52\u578b\u30d1\u30c3\u30b1\u30fc\u30b8\u306b\u5165\u3063\u305f\u3082\u306e\u304c\u51b7\u8535\u3067\u58f2\u3063\u3066\u3044\u308b\uff08\u3053\u3046\u3044\u3046\u306e<\/a>\uff09\u3002 \u89e3\u51cd\u3059\u308b\u624b\u9593\u3082\u306a\u3044\u306e\u3067\u3001\u7b52\u304b\u3089\u51fa\u3057\u305f\u3089\u3001\u30b7\u30fc\u30c8\u306b\u4e26\u3079\u3066\u6e29\u3081\u305f\u30aa\u30fc\u30d6\u30f3\u3067\u713c\u304f\u3060\u3051\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Salmon Scrambled Egg on Biscuit Breakfast February 12, 2011 I like using store-bought dough for the weekend breakfast. Puff pastry and biscuit like this are a few of my favorites. Scrambled egg with smoked salmon and sliced red onion was served on top of buscuit freshly out of the oven with horseradish mayo. Salmon scrambled […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,9],"tags":[],"class_list":["post-17972","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17972","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=17972"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17972\/revisions"}],"predecessor-version":[{"id":18085,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17972\/revisions\/18085"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBreakfast February 12, 2011<\/em><\/p>\n
\n\u671d\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff12\u6708\uff11\uff12\u65e5<\/em><\/p>\n
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\n\u30d1\u30a4\u751f\u5730\u307f\u305f\u3044\u306b\u4f55\u5c64\u306b\u3082\u306a\u3063\u3066\u3044\u308b\u8efd\u3044\u713c\u304d\u4e0a\u304c\u308a\u3002<\/p>\n
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\n\u65e5\u672c\u306b\u3082\u3053\u3046\u3044\u3046\u306e\u306f\u58f2\u3063\u3066\u308b\u306e\u304b\u306a\uff1f<\/p>\n<\/a> <\/a><\/p>\n