{"id":5506,"slug":"shirred-eggs-nicoise","title":"Shirred eggs, Niçoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","tomato sauce, or purée"],"ingredients_norm":["egg","tomato sauce or puree"],"steps":["Shirr some eggs, and before serving pour some tomato sauce, or purée, over the white of the eggs."],"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:w81:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"278fc666ab73c984ad6e0c3be3b98b18a5a21a74a1fb33529e96730caa0b6ce0","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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/shirred-eggs-nicoise"}