![\"09\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/11\/092.jpg\")
<\/a><\/p>\nOpen-Faced Breakfast Tacos<\/strong><\/p>\n I used to buy a dozen of eggs every week. But I don’t do that any longer only because consuming 12 eggs a week does not nicely fit in our 95% plant-based diet. But I do buy eggs once in a while particularly when I want to bake something with eggs. That just happened about a few week ago, and there were a few eggs left after I baked a couple of loaves of pound cakes. So breakfast tacos were served for brunch one morning last week. Terry had the scrambled egg version, and I had the poached egg version. One egg for each. I didn’t have to since we still had a full bottle of store bought taco sauce, but I thought it would be fun to make own sauce. Nothing fancy. I just added spices and other things to ketchup.<\/p>\n Open-Faced Breakfast Tacos: corn tortillas, black beans, corn, peppers, tomatoes, green onion, cilantro egg (scrambled or poached) and taco sauce(ketchup, white vinegar, cumin, oregano, paprika, cayenne pepper, garlic powder, onion powder)<\/p>\n \u671d\u98df\u30aa\u30fc\u30d7\u30f3\u30bf\u30b3\u30b9\u4e8c\u7a2e<\/strong><\/p>\n \u4ee5\u524d\u306f\u307b\u307c\u6bce\u9031\u5375\uff11\u30c0\u30fc\u30b9\u8cb7\u3063\u3066\u3044\u305f\u306e\u3067\u3059\u304c\u3001\u6700\u8fd1\u306f\u5375\u3092\u8cb7\u3046\u3053\u3068\u304c\u3081\u3063\u304d\u308a\u6e1b\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3068\u3053\u308d\u304c\u3001\u5148\u65e5\u3069\u3046\u3057\u3066\u3082\u30b1\u30fc\u30ad\u306b\u4f7f\u3044\u305f\u304f\u3063\u3066\u3001\uff11\u30c0\u30fc\u30b9\u8cb7\u3063\u305f\u3089\u3001\u6570\u500b\u6b8b\u3063\u305f\u306e\u3067\u3001\u5375\u306e\u30bf\u30b3\u30b9\u3067\u3059\u3002<\/p>\n \u30c6\u30ea\u30fc\u306f\u30b9\u30af\u30e9\u30f3\u30d6\u30eb\u30a8\u30c3\u30b0\u3001\u79c1\u306f\u30dd\u30fc\u30c1\u30c9\u30a8\u30c3\u30b0\u3002<\/p>\n \u91ce\u83dc\u3092\u305f\u3063\u3077\u308a\u306e\u305b\u3066\u3002<\/p>\n \u30bf\u30b3\u30b9\u30bd\u30fc\u30b9\u3082\u5e02\u8ca9\u306e\u3082\u306e\u304c\u3042\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u30b1\u30c1\u30e3\u30c3\u30d7\u306b\u3044\u308d\u3044\u308d\u8db3\u3057\u3066\u3001\u81ea\u5206\u3067\u4f5c\u3063\u3061\u3083\u3044\u307e\u3057\u305f\u3002<\/p>\n \u30af\u30df\u30f3\u3001\u30aa\u30ec\u30ac\u30ce\u3001\u30d1\u30d7\u30ea\u30ab\u3001\u30ab\u30a4\u30a8\u30f3\u30da\u30c3\u30d1\u30fc\u3001\u30ac\u30fc\u30ea\u30c3\u30af\u30d1\u30a6\u30c0\u30fc\u3001\u30aa\u30cb\u30aa\u30f3\u30d1\u30a6\u30c0\u30fc\u3001\u9162\u306a\u3069\u306a\u3069\u304c\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n Open-Faced Breakfast Tacos I used to buy a dozen of eggs every week. But I don’t do that any longer only because consuming 12 eggs a week does not nicely fit in our 95% plant-based diet. But I do buy eggs once in a while particularly when I want to bake something with eggs. That […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27],"tags":[],"class_list":["post-30508","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30508","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=30508"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30508\/revisions"}],"predecessor-version":[{"id":30568,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30508\/revisions\/30568"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"