{"id":24914,"date":"2012-05-17T21:49:29","date_gmt":"2012-05-18T01:49:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24914"},"modified":"2012-05-17T21:49:29","modified_gmt":"2012-05-18T01:49:29","slug":"egg-in-toast-2%e3%82%a8%e3%83%83%e3%82%b0%e3%83%bb%e3%82%a4%e3%83%b3%e3%83%bb%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88-%ef%bc%92","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24914&lang=en","title":{"rendered":"Egg in Toast 2
\u30a8\u30c3\u30b0\u30fb\u30a4\u30f3\u30fb\u30c8\u30fc\u30b9\u30c8 \uff12"},"content":{"rendered":"

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

Egg in Toast 2<\/strong>
\nMay 12, 2012<\/em><\/p>\n

I made egg in toast<\/a> the other day. I had fun making and eating it, but I felt there was a little too much bread. So this time I used only one slice of bread instead of three. I used cookie cutters to take the center part out. It’s a bit hard to see, but one is a flower and the other is a gingerbread man!<\/p>\n

*My Summer Ice Cubes<\/a> are featured in Vancouver “24 Hours” paper, the 5\/17 edition on page 31. Check it out! Click here<\/a>!<\/strong><\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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

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


\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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

Egg in Toast 2 May 12, 2012 I made egg in toast the other day. I had fun making and eating it, but I felt there was a little too much bread. So this time I used only one slice of bread instead of three. I used cookie cutters to take the center part out. […]<\/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-24914","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24914","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=24914"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24914\/revisions"}],"predecessor-version":[{"id":24945,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24914\/revisions\/24945"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}