{"id":5985,"slug":"eggs-nantaise","title":"Eggs Nantaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two English muffins","boiled asparagus tips","poached eggs","cream sauce"],"ingredients_norm":["english muffin","boiled asparagus tip","poached egg","cream sauce"],"steps":["Split and toast two English muffins.","Lay a few boiled asparagus tips on each half.","Put a poached egg on top and cover with cream sauce."],"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:w111:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dc82d90593d4fa896d47b8b9d5628e7f2d7d2c550e1158d558ef55980068ace2","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-nantaise"}