{"id":31318,"date":"2014-04-30T23:10:52","date_gmt":"2014-05-01T03:10:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31318"},"modified":"2014-05-11T22:52:27","modified_gmt":"2014-05-12T02:52:27","slug":"tri-color-breakfast-sandwich%e4%b8%89%e8%89%b2%e3%83%96%e3%83%ac%e3%83%83%e3%82%af%e3%83%95%e3%82%a1%e3%82%b9%e3%83%88%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31318&lang=en","title":{"rendered":"Tri-Color Breakfast Sandwich<br>\u4e09\u8272\u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/04\/121.jpg\" rel=\"lightbox[31318]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-31319 aligncenter\" alt=\"12\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/04\/121.jpg\" width=\"506\" height=\"717\" \/><\/a><\/p>\n<p><strong>Tri-Color Breakfast Sandwich<\/strong><\/p>\n<p>I say this all the time in this blog.<\/p>\n<p>So, some people might be tired of hearing it, but I say this again.<\/p>\n<p>It&#8217;s hard to get vegetables for breakfast.<\/p>\n<p>When you go out for breakfast, your plate usually gets filled with eggs, some kind of meat (most likely sausage or bacon), some type of bread or baked goods, and maybe some potatoes&#8230;.<\/p>\n<p>You can order an omelette and ask to add vegetables, but they don&#8217;t amount to much.<\/p>\n<p>So, when I make breakfast at home, I am on a mission to put as many vegetables as possible on our plates.<\/p>\n<p>In this sandwich you will find eggs, spinach, and tomatoes.<\/p>\n<p>This sandwich is so flavorful that I don&#8217;t miss meat or cheese.<\/p>\n<p>Just looking at these beautiful bright colors make me feel I can conquer anything!<\/p>\n<div id=\"recipe\">\n<strong>Tri-color Breakfast Sandwich (2 servings)<\/strong><\/p>\n<p>4 large eggs<br \/>\n1 tablespoon sugar<br \/>\nsalt<br \/>\npepper<br \/>\ncanola oil<br \/>\n1 clove garlic<br \/>\n4~5 cups spinach leaves<br \/>\n4~5 jalapeno pepper slices from a jar cut into small pieces<br \/>\nsalt<br \/>\npepper<br \/>\n1 tomato sliced<br \/>\n6 inch x 6 inch ciabatta bread<br \/>\n2 tablespoons Dijon mustard<\/p>\n<p>1. Mix eggs, sugar, salt, and pepper. Heat oil in a pan. Cook eggs.<br \/>\n2. Heat oil. Cook garlic, spinach, and jalapeno peppers. Salt and pepper.<br \/>\n3. Slice bread. Spread mustard.<br \/>\n4. Sandwich eggs, tomato slices, spinach, and jalapeno peppers.<br \/>\n5. Cut into four pieces.\n<\/p><\/div>\n<p><strong>\u4e09\u8272\u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1<\/strong><\/p>\n<p>\u3044\u3064\u3082\u3044\u3064\u3082\u8a00\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u3088\u304f\u3044\u3089\u3057\u3066\u3044\u308b\u65b9\u306f\u8033\u306b\u30bf\u30b3\u304b\u3082\u3057\u308c\u307e\u305b\u3093\u304c\u3001\u307e\u305f\u8a00\u3063\u3066\u3057\u307e\u3044\u307e\u3059\uff08\u82e6\u7b11\uff09\u3002<\/p>\n<p>\u30a2\u30e1\u30ea\u30ab\u3067\u306f\u671d\u98df\u3001\u3069\u3046\u3057\u3066\u3082\u91ce\u83dc\u3092\u6442\u308a\u306b\u304f\u3044\u306e\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n<p>\u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u3057\u3066\u3082\u3001\u5927\u62b5\u306f\u3001\u5375\u3001\u4e38\u3044\u30bd\u30fc\u30bb\u30fc\u30b8\u3001\u30c1\u30fc\u30ba\u3001\u3068\u3044\u3046\u4e2d\u8eab\u304c\u3075\u3064\u3046\u3002<\/p>\n<p>\u3069\u3046\u3057\u305f\u3089\u3082\u3063\u3068\u91ce\u83dc\u3092\u98df\u3079\u3089\u308c\u308b\u304b\u3001\u3068\u8003\u3048\u3066\u3001\u4eca\u56de\u304c\u3089\u3063\u3068\u4e2d\u8eab\u3092\u5909\u3048\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u5375\u3001\u307b\u3046\u308c\u3093\u8349\u3001\u305d\u3057\u3066\u3001\u30c8\u30de\u30c8\uff5e\uff01<\/p>\n<p>\u307b\u3046\u308c\u3093\u8349\u306f\u30cb\u30f3\u30cb\u30af\u3068\u4e00\u7dd2\u306b\u7092\u3081\u305f\u3082\u306e\u3002<\/p>\n<p>\u74f6\u8a70\u306e\u30cf\u30e9\u30da\u30fc\u30cb\u30e7\u30da\u30c3\u30d1\u30fc\u3092\u3055\u3063\u3068\u3044\u305f\u3081\u305f\u3082\u306e\u3082\u96a0\u3057\u5473\u306b\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u5fcd\u3070\u305b\u3066\u307e\u3059\u3002<\/p>\n<p>\u3053\u306e\u3001\u5c11\u3057\u9178\u5473\u306e\u3042\u308b\u3074\u308a\u3063\u3068\u3057\u305f\u30da\u30c3\u30d1\u30fc\u304c\u307e\u305f\u306a\u304b\u306a\u304b\u3044\u3044\u5473\u3092\u51fa\u3057\u3066\u304f\u308c\u308b\u3093\u3067\u3059\u3088\u3002<\/p>\n<p>\u624b\u306b\u5165\u308c\u3070\u304a\u52e7\u3081\u3067\u3059\u3002<a href=\"http:\/\/www.mtolivepickles.com\/products\/product-styles\/jalapeno-slices\" target=\"_blank\">\u30b3\u30ec<\/a>\u3002<\/p>\n<p>\u8d64\u9ec4\u7dd1\u3001\u9bae\u3084\u304b\u306a\u4e09\u8272\u304c\u304d\u308c\u3044\u306a\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u3002<\/p>\n<p>\u898b\u3066\u308b\u3060\u3051\u3067\u5143\u6c17\u304c\u51fa\u308b\u6c17\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/04\/132.jpg\" rel=\"lightbox[31318]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-31320 aligncenter\" alt=\"13\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/04\/132.jpg\" width=\"506\" height=\"717\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u5f92\u7136\u306a\u308b\u307e\u307e\u306b\u7db4\u308b<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u826f\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" alt=\"\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" border=\"0\" \/><\/p>\n<p>\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u611f\u8b1d\u3067\u3059\u3002\u6c17\u306b\u3057\u306a\u3044\u3075\u308a\u3092\u3057\u306a\u304c\u3089\u3084\u3063\u3071\u308a\u6c17\u306b\u306a\u308b\u30e9\u30f3\u30ad\u30f3\u30b0\uff08\u7b11\uff09\u3002\u4e0a\u304c\u308b\u3068\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tri-Color Breakfast Sandwich I say this all the time in this blog. So, some people might be tired of hearing it, but I say this again. It&#8217;s hard to get vegetables for breakfast. When you go out for breakfast, your plate usually gets filled with eggs, some kind of meat (most likely sausage or bacon), [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,29],"tags":[],"class_list":["post-31318","post","type-post","status-publish","format-standard","hentry","category-egg","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31318","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=31318"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31318\/revisions"}],"predecessor-version":[{"id":31665,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31318\/revisions\/31665"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}