{"id":4434,"slug":"eggs-benedict","title":"Eggs Benedict","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["English muffin","broiled ham","poached egg","Hollandaise","truffle"],"ingredients_norm":["english muffin","broiled ham","poached egg","hollandaise","truffle"],"steps":["Cut an English muffin in two, toast, and put on platter","Put a slice of broiled ham on top of each half, a poached egg on top of the ham","Cover all with Hollandaise, and lay a slice of truffle on top of the sauce"],"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:w12:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"89cd1c0b136e271b05f6a02f6ed84a84b48b595c7659aed5a44877647e69aa51","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-benedict"}