{"id":19683,"date":"2011-05-15T21:59:50","date_gmt":"2011-05-16T01:59:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=19683"},"modified":"2011-05-15T21:59:50","modified_gmt":"2011-05-16T01:59:50","slug":"salmon-and-soft-boiled-egg-breakfast%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e5%8d%8a%e7%86%9f%e5%8d%b5%e3%81%ae%e6%9c%9d%e9%a3%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=19683&lang=en","title":{"rendered":"Salmon and Soft-Boiled Egg Breakfast<br>\u30b5\u30fc\u30e2\u30f3\u3068\u534a\u719f\u5375\u306e\u671d\u98df"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7398.jpg\" rel=\"lightbox[19683]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19684 aligncenter\" title=\"IMG_7398\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7398.jpg\" alt=\"\" width=\"365\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7398.jpg 365w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7398-320x450.jpg 320w\" sizes=\"auto, (max-width: 365px) 100vw, 365px\" \/><\/a><\/p>\n<p><strong>Salmon and Soft-Boiled Egg Breakfast<\/strong><br \/>\n<em>Breakfast May 7, 2011<\/em><\/p>\n<p>Soft boiled eggs, poached salmon, arugula, and toasted whole wheat bread were served with horseradish lemon sauce for breakfast. I grew up in Japan eating fish any time of the day, so I never have a problem with eating fish for breakfast. But I was surprised to see Terry not even hesitating for a second to finish this fish plate for breakfast!<\/p>\n<p>horseradish lemon sauce: mayo, horseradish, hot sauce, lemon juice, agave syrup, salt, pepper<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7403.jpg\" rel=\"lightbox[19683]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19685\" title=\"IMG_7403\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7403.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7403.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7403-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7406.jpg\" rel=\"lightbox[19683]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19686\" title=\"IMG_7406\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7406.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7406.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7406-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p><strong>\u30b5\u30fc\u30e2\u30f3\u3068\u534a\u719f\u5375\u306e\u671d\u98df<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff15\u6708\uff17\u65e5<\/em><\/p>\n<p>\u5c11\u3057\u524d\u306e\u571f\u66dc\u65e5\u306e\u671d\u98df\u3002<\/p>\n<p>\u30dd\u30fc\u30c1\u3057\u305f\u30b5\u30fc\u30e2\u30f3\u3001\u534a\u719f\u5375\u3001\u30eb\u30c3\u30b3\u30e9\u3001\u30c8\u30fc\u30b9\u30c8\u3057\u305f\u5168\u7c92\u7c89\u30d1\u30f3\uff08\u30c8\u30fc\u30b9\u30c8\u3057\u305f\u5f8c\u578b\u629c\u304d\u3057\u305f\u3082\u306e\uff09\u3092\u5168\u90e8\u304a\u76bf\u306b\u306e\u3063\u3051\u305f\u3060\u3051\u3002<\/p>\n<p>\u30bd\u30fc\u30b9\u306f\u3001\u30de\u30e8\u30cd\u30fc\u30ba\u3001\u30ec\u30e2\u30f3\u679c\u6c41\u3001\u30a2\u30ac\u30d9\u30b7\u30ed\u30c3\u30d7\uff08\u6700\u8fd1\u306e\u304a\u6c17\u306b\u5165\u308a\uff09\u3001\u30db\u30fc\u30b9\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u3001\u30c1\u30ea\u30bd\u30fc\u30b9\u3001\u5869\u3001\u3053\u3057\u3087\u3046\u3092\u6df7\u305c\u305f\u3082\u306e\u3002<br \/>\n\uff08\u30a2\u30ac\u3079\u30b7\u30ed\u30c3\u30d7\u306f\u30a2\u30ac\u30d9\uff08\u30e1\u30ad\u30b7\u30b3\u539f\u7523\u306e\u7adc\u820c\u862d\uff09\u304b\u3089\u63a1\u53d6\u3055\u308c\u305f\u30ca\u30c1\u30e5\u30e9\u30eb\u7518\u5473\u6599\u3060\u305d\u3046\u3002\uff09<\/p>\n<p>\u4ed5\u4e0a\u3052\u306b\u305f\u3063\u3077\u308a\u3068\u523b\u3093\u3060\u30c7\u30a3\u30eb\u3092\u6563\u3089\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n<p>\u3061\u306a\u307f\u306b\u4e0b\u5199\u771f\u306b\u5199\u3063\u3066\u3044\u308b\u6fc3\u3044\u7dd1\u8272\u3092\u3057\u305f\u30b8\u30e5\u30fc\u30b9\u304c\u6700\u8fd1\u30c6\u30ea\u30fc\u3068\u79c1\u306e\u304a\u6c17\u306b\u5165\u308a\u3002<br \/>\n\u3044\u308d\u3044\u308d\u306a\u91ce\u83dc\u3084\u679c\u7269\u304c\u30d6\u30ec\u30f3\u30c9\u3055\u308c\u305f\u5c11\u3057\u3069\u308d\u3063\u3068\u3057\u305f\u6fc3\u539a\u30b8\u30e5\u30fc\u30b9\u3002<br \/>\n\u3044\u304b\u306b\u3082\u8eab\u4f53\u306b\u826f\u3044\u308f\uff5e\u3001\u3068\u3044\u3046\u611f\u3058\u304c\u3059\u308b\u306e\u3068\u540c\u6642\u306b\u7f8e\u5473\u3002<br \/>\n\u3044\u308d\u3044\u308d\u306a\u30d6\u30e9\u30f3\u30c9\u306e\u3082\u306e\u3092\u8a66\u3057\u305f\u3051\u308c\u3069\u3001\u3046\u3061\u306f\u3001Trader Joe&#8217;s\uff08\u30c8\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\uff09\u3068\u3044\u3046\u5e97\u306e\u304c\u4eca\u306e\u3068\u3053\u308d\u4e00\u756a\u6c17\u306b\u5165\u3063\u3066\u3044\u308b\u3002<br \/>\n\u30c8\u30ec\u30fc\u30c0\u30fc\u30b8\u30e7\u30fc\u30ba\u3067\u306f\u3001\u201cVery Green Juice Blend\u201d\u3000\u3068\u3044\u3046\u540d\u524d\u3067\u51b7\u8535\u30bb\u30af\u30b7\u30e7\u30f3\u306b\u58f2\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u305c\u3072\u8208\u5473\u306e\u3042\u308b\u65b9\u306f\u304a\u8a66\u3057\u3092\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7409.jpg\" rel=\"lightbox[19683]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19687 aligncenter\" title=\"IMG_7409\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7409.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7409.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/05\/IMG_7409-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p>\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<\/p>\n<p>\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<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\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":"<p>Salmon and Soft-Boiled Egg Breakfast Breakfast May 7, 2011 Soft boiled eggs, poached salmon, arugula, and toasted whole wheat bread were served with horseradish lemon sauce for breakfast. I grew up in Japan eating fish any time of the day, so I never have a problem with eating fish for breakfast. But I was surprised [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,9],"tags":[],"class_list":["post-19683","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19683","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=19683"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19683\/revisions"}],"predecessor-version":[{"id":19885,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19683\/revisions\/19885"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}