{"id":34918,"date":"2015-02-08T22:00:04","date_gmt":"2015-02-09T03:00:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34918"},"modified":"2015-02-09T22:08:14","modified_gmt":"2015-02-10T03:08:14","slug":"smoked-trout-scrambled-egg-breakfast%e3%83%9e%e3%82%b9%e3%81%ae%e7%87%bb%e8%a3%bd%e5%85%a5%e3%82%8a%e3%82%b9%e3%82%af%e3%83%a9%e3%83%b3%e3%83%96%e3%83%ab%e3%82%a8%e3%83%83%e3%82%b0%e6%9c%9d%e9%a3%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34918&lang=en","title":{"rendered":"Smoked Trout Scrambled Egg Breakfast
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\"592\"<\/a><\/p>\n

Smoked Trout Scrambled Egg Breakfast<\/strong><\/p>\n

I ran into this beautiful brown sugar smoked trout at a grocery store the other day.<\/p>\n

<\/p>\n

It looked so good, much better than the fresh fish being sold right next to it (well we live in the midwest and it’s hard to find good quality fresh fish!), I had to buy this.<\/p>\n

I added this to our scrambled eggs I made for breakfast this weekend.<\/p>\n

It was so good!<\/p>\n

The smoky flavor was just so wonderful that it made this otherwise usual breakfast magically special!<\/p>\n

I served it with arugula salad and freshly baked bread.<\/p>\n

\n

Smoked Trout Scrambled Eggs <\/strong><\/p>\n

2 eggs
\n1 tablespoon heavy cream
\nsalt and pepper
\nbutter
\n2 tablespoons brown sugar smoked trout
\n1 tablespoon chopped scallion<\/p>\n

1. Combine eggs, heavy cream, salt and pepper. Do not salt too much as smoked trout can be quite salty (you can always add salt later).
\n2. Put butter in a pan. Add smoked trout, pour the egg mixture, and scallion. Cooke over medium heat, while moving the egg around with a wooden spoon.<\/p>\n<\/div>\n

\"593\"<\/a><\/p>\n

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\"194\"<\/a><\/p>\n

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

Smoked Trout Scrambled Egg Breakfast I ran into this beautiful brown sugar smoked trout at a grocery store the other day.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,9],"tags":[],"class_list":["post-34918","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34918","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=34918"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34918\/revisions"}],"predecessor-version":[{"id":34943,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34918\/revisions\/34943"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}