{"id":5870,"slug":"poached-eggs-mexicaine","title":"Poached eggs, Mexicaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One green pepper","Butter","One-half can of cèpes","Olive oil","Two pimentos","One cup of tomato sauce","Salt","Pepper","Six poached eggs"],"ingredients_norm":["green pepper","butter","cepe","olive oil","pimento","tomato sauce","salt","pepper","poached egg"],"steps":["Slice one green pepper, and simmer in butter.","Slice one-half can of cèpes, and toss in olive oil over fire.","Slice two pimentos.","Mix all together with one cup of tomato sauce.","Season well.","Pour on a platter, and lay six poached eggs on top."],"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:w103:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b738b218f9916d18f4f42f61f6c337a449e0ac9a30b63ff0d4089318121f2831","created_at":"2026-08-02T16:46:31Z","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/poached-eggs-mexicaine"}