{"id":6555,"slug":"eggs-persanne","title":"Eggs Persanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["poached eggs","round toast","tomato sauce","fine chopped ham","parsley"],"ingredients_norm":["poached egg","round toast","tomato sauce","fine chopped ham","parsley"],"steps":["Place hot poached eggs on a round toast.","Cover with tomato sauce.","Sprinkle with fine chopped ham and parsley."],"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:w141:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"5c4a88bbe2d7b6a6b27c4b98cb84b478ffab014236fd2bd5e1e0705dc6ccfa92","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-persanne"}