{"id":6425,"slug":"eggs-benedict-2","title":"Eggs Benedict.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["English muffin","broiled ham","eggs","Hollandaise sauce","truffle"],"ingredients_norm":["english muffin","broiled ham","egg","hollandaise sauce","truffle"],"steps":["Split an English muffin, toast on the inside.","Place on each half a small slice of broiled ham, on the ham a poached egg.","Cover with Hollandaise sauce, and place a piece of truffle on top."],"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:w133:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3286ea0e3398ef3bd57c252897d821fbbd8f273835b368696bb9162f813d862c","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-2"}