{"id":5317,"slug":"eggs-basque","title":"Eggs, Basque","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four whole large green peppers","four eggs","salt","boiled rice","brown meat gravy, or tomato sauce, or cream sauce","butter","water"],"ingredients_norm":["whole large green pepper","egg","salt","boiled rice","brown meat gravy or tomato sauce or cream sauce","butter","water"],"steps":["Put in very hot swimming fat four whole large green peppers, and fry for one minute.","Take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up.","Crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake.","Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers.","Pour some brown meat gravy, or tomato sauce, or cream sauce, around them."],"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/39550","source_ref":"pg:39550:w68:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fbb9fe90c7869a4a65ab2a20ad6d0afe2c695ea11da9b237132affe7a0cf2196","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","notice":"Historical recipe (1919), 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/eggs-basque"}