{"id":5275,"slug":"poached-eggs-blanchard","title":"Poached eggs, Blanchard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two English muffins","Broiled ham","Poached eggs","Cream sauce"],"ingredients_norm":["english muffin","broiled ham","poached egg","cream sauce"],"steps":["Cut two English muffins in half, toast them.","Lay a slice of broiled ham on each.","Put a poached egg on top of the ham.","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:w65:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"518b03a91c2790d35c1f6efb3e1e734458287bd21f8f200edc149a7597e43956","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/poached-eggs-blanchard"}