{"id":4803,"slug":"eggs-crossy","title":"Eggs, Crossy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cupful of purée of spinach","four round pieces of toast","poached eggs","a little brown gravy"],"ingredients_norm":["cupful of puree of spinach","round pieces of toast","poached egg","little brown gravy"],"steps":["Make a cupful of purée of spinach and spread on four round pieces of toast.","Lay a poached egg on top of each, and pour a little brown gravy 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:w36:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.99,"content_hash":"b6d03a8430a83d4a100e921c6b8fa9d5bbaed0920bbc4bcd9b92b5d20713dba4","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-crossy"}