{"id":20920,"date":"2011-07-21T21:14:04","date_gmt":"2011-07-22T01:14:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20920"},"modified":"2011-07-21T21:14:04","modified_gmt":"2011-07-22T01:14:04","slug":"baked-potato-and-tomato-on-egg%e3%83%9d%e3%83%86%e3%83%88%e3%81%a8%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e5%8d%b5%e3%81%ae%e3%81%9b%e3%82%aa%e3%83%bc%e3%83%96%e3%83%b3%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20920&lang=en","title":{"rendered":"Baked Potato and Tomato on Egg
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\"\"<\/a><\/p>\n

Baked Potato and Tomato on Egg<\/strong>
\nBrunch July 9, 2011<\/em><\/p>\n

What would you make for breakfast with tomatoes and potatoes? This is the dish I came up with a few weekends ago. Sliced tomatoes and cooked potato slices were placed on top of soft scrambled egg. A little olive oil was drizzled, and sliced red onion, grated Parmesan cheese, salt, and pepper were sprinkled on top. The whole thing was baked in the oven until the cheese melted. Chopped fresh parsley was sprinkled right before serving. <\/p>\n

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\"\"<\/a><\/p>\n

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\n
\n\"\"<\/a><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Potato and Tomato on Egg Brunch July 9, 2011 What would you make for breakfast with tomatoes and potatoes? This is the dish I came up with a few weekends ago. Sliced tomatoes and cooked potato slices were placed on top of soft scrambled egg. A little olive oil was drizzled, and sliced red […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-20920","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20920","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=20920"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20920\/revisions"}],"predecessor-version":[{"id":21064,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20920\/revisions\/21064"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}