{"id":7333,"slug":"poached-eggs-with-fried-tomatoes","title":"POACHED EGGS WITH FRIED TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["tomatoes","butter","pepper and salt","slices of bread","eggs","boiling salt water","two tablespoons of cream","one teaspoon of any pungent sauce","one teaspoon of mushroom catsup","juice of half a lemon","a teaspoon of flour"],"ingredients_norm":["tomato","butter","pepper and salt","bread","egg","boiling salt water","cream","any pungent sauce","mushroom catsup","juice of half lemon","flour"],"steps":["Fry tomatoes (cut one-half inch thick) in butter, pepper and salt.","Have prepared slices of bread cut round, and fried in butter.","Put on a hot platter with a slice of tomato on each.","Poach as many eggs as are required, in boiling salt water.","Lift out very carefully, placing one egg on each tomato.","Add to the gravy in which tomatoes were fried, two tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken.","Cook up once and pour over eggs.","Serve very hot."],"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/12350","source_ref":"pg:12350:w56:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"58a54a887c49f32fa9f2beb8fa4a476fec8f1997f4fe978bbb8a1ce7c086338e","created_at":"2026-08-02T16:59:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-with-fried-tomatoes"}