{"id":4957,"slug":"eggs-en-cocotte-plain","title":"Eggs en cocotte, plain.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One or two eggs","Salt and pepper","Butter (for dish and top)"],"ingredients_norm":["egg","salt and pepper","butter"],"steps":["Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes.","Serve on napkin or paper doily."],"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:w44:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8cc3fb246bdcaad48353ae11e196e4249e991ac4353737cf94f5f3438178e2c3","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-en-cocotte-plain"}