{"id":3977,"date":"2009-04-22T21:11:09","date_gmt":"2009-04-23T01:11:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3977"},"modified":"2009-04-22T21:11:09","modified_gmt":"2009-04-23T01:11:09","slug":"baked-potato-tomato-%e3%83%9d%e3%83%86%e3%83%88%e3%81%a8%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%96%e3%83%b3%e7%84%bc%e3%81%8d%e3%81%a7%e6%9c%9d%e9%a3%9f%e3%80%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3977&lang=en","title":{"rendered":"Baked Potato & Tomato
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Baked Potato & Tomato<\/strong>
\nBreakfast April 19, 2009<\/em><\/p>\n

Sliced potatoes(cooked), tomatoes, and onion(sauteed) were placed in a shallow baking pan. Put coarse bread crumbs on top, sprinkle olive oil, salt, and pepper, and bake them in the oven. Serve it with scrambled egg with simple green dressing made of oil, vinegar, parsley, salt, and pepper. <\/p>\n

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Baked Potato & Tomato Breakfast April 19, 2009 Sliced potatoes(cooked), tomatoes, and onion(sauteed) were placed in a shallow baking pan. Put coarse bread crumbs on top, sprinkle olive oil, salt, and pepper, and bake them in the oven. Serve it with scrambled egg with simple green dressing made of oil, vinegar, parsley, salt, and pepper. […]<\/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-3977","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3977","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=3977"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3977\/revisions"}],"predecessor-version":[{"id":4089,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3977\/revisions\/4089"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}