{"id":5107,"slug":"eggs-en-cocotte-porto-rico","title":"Eggs en cocotte, Porto Rico","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one peeled tomato","salt and pepper","a slice of boiled ham","fresh-cooked asparagus tips","four eggs","butter"],"ingredients_norm":["tomato","salt and pepper","boiled ham","fresh cooked asparagus tip","egg","butter"],"steps":["Butter four cocotte dishes.","Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes.","Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips.","Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes."],"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:w54:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"97bbdebf95b83b9b9d28cd087286de93fbf68c632cf037c87c2e5c3a182e16a1","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T17:11:32Z","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-porto-rico"}