{"id":7321,"slug":"baked-eggs","title":"BAKED EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","butter","pepper","salt"],"ingredients_norm":["egg","butter","pepper","salt"],"steps":["Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole.","Put on each egg a bit of butter, a little pepper and salt.","Bake in moderate oven from four to six minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w55:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0a68d0641f79148aa71dfca9c7a0becf68cbfcdbb31dabf2e6b04118b895b9e1","created_at":"2026-08-02T16:59:14Z","updated_at":"2026-08-02T16:59:14Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-eggs"}