{"id":4480,"slug":"eggs-bresilienne","title":"Eggs Brésilienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled rice","poached egg","tomato sauce","a little chopped ham"],"ingredients_norm":["boiled rice","poached egg","tomato sauce","little chopped ham"],"steps":["Put some boiled rice on a platter.","Place a poached egg on top.","Cover with tomato sauce mixed with a little chopped ham."],"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:w14:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8352f7edf7bdaf089f4bb41f5965b7bf0a06f0eb649bcd8279fd68139e8cea8c","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-bresilienne"}