{"id":5972,"slug":"eggs-mckenzie","title":"Eggs McKenzie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four tomatoes","four eggs","salt","pepper","a little Bordelaise sauce","grated cheese","small bits of butter","butter for dish"],"ingredients_norm":["tomato","egg","salt","pepper","little bordelaise sauce","cheese","bits of butter","butter for dish"],"steps":["Peel four tomatoes, cut off the tops and scoop out the insides.","Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven."],"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:w110:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b6fd06b30d439f76e9119078d91f243ed1732b9172b7fd6089482dd2a20c940c","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-mckenzie"}