{"id":31203,"date":"2014-04-20T19:38:43","date_gmt":"2014-04-20T23:38:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31203"},"modified":"2014-05-11T23:02:18","modified_gmt":"2014-05-12T03:02:18","slug":"tempeh-and-egg-open-sandwich-breakfast%e3%83%86%e3%83%b3%e3%83%9a%e3%81%a8%e5%8d%b5%e3%81%ae%e3%83%96%e3%82%aa%e3%83%bc%e3%83%97%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31203&lang=en","title":{"rendered":"Tempeh and Egg Open Sandwich Breakfast
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\"55\"<\/a><\/p>\n

Tempeh and Egg Open Sandwich Breakfast<\/strong><\/p>\n

I have just started experimenting with tempeh and I’m liking using it in my cooking so far. I think there are lots of possibilities and I can’t wait to find more time to play with this new ingredient!<\/p>\n

Here is my second tempeh dish I made (here<\/a> is my first one), and I made this for a weekend breakfast. The toasted English muffin was topped with a poached egg and tempeh that was sauteed and flavored with Asian inspired sweet sauce, and then the open sandwich was served with Sriracha mayo. Of course I don’t forget to fill the plate with vegetables! I like having vegetables even for breakfast (it’s soooo hard to find vegetables when you have breakfast at restaurants!). I loved making a bite with everything, English muffin, tempeh, egg, and spicy mayo, a small piece of tomato, and a few salad leaves! The big flavor created by all these ingredients explodes in my mouth!! Now that’s breakfast!<\/p>\n

\"58\"<\/a><\/p>\n

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\"59\"<\/a><\/p>\n

\"\"<\/p>\n

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

Tempeh and Egg Open Sandwich Breakfast I have just started experimenting with tempeh and I’m liking using it in my cooking so far. I think there are lots of possibilities and I can’t wait to find more time to play with this new ingredient! Here is my second tempeh dish I made (here is my […]<\/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-31203","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\/31203","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=31203"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31203\/revisions"}],"predecessor-version":[{"id":31674,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31203\/revisions\/31674"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}