{"id":5210,"slug":"eggs-belmont","title":"Eggs, Belmont","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","a spoonful of D'Uxelles","four eggs","salt","pepper","tomato sauce","chopped truffle"],"ingredients_norm":["butter","d'uxelle","egg","salt","pepper","tomato sauce","truffle"],"steps":["Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set.","Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added."],"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:w61:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a5ef7755bb08400fe44e43b20c0098162335eb240abc3b885696185cf55b0b8a","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","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-belmont"}