Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "acf2a4948294471cafaf4b97b8049eeb",
    "updated": "2025-05-06T08:15:53.780Z",
    "title": "Classic Eggs Benedict",
    "subtitle": "The classic eggs Benedict.",
    "description": "This traditional eggs Benedict recipe is the perfect starting point for anyone learning to prepare and enjoy this iconic dish. Master these foundational steps before exploring variations.",
    "ingredients": [
      {
        "section": "Hollandaise Sauce",
        "ingredients": [
          "egg yolks",
          "fresh lemon juice",
          "unsalted butter, melted and cooled slightly",
          "worcestershire sauce",
          "hot sauce (like tabasco).",
          "white vinegar",
          "salt"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "white vinegar",
          "eggs",
          "peameal bacon",
          "english muffins",
          "finely chopped chives, for garnish"
        ]
      }
    ],
    "instructions": [
      "Fill a saucepan one-third full with water and bring it to a gentle simmer.",
      "Select a heatproof bowl that can rest on the rim of the saucepan without touching the water below.",
      "Off the heat, whisk the egg yolks and lemon juice together in the bowl until the mixture doubles in volume.",
      "Place the bowl over the simmering water and slowly drizzle in the melted butter while whisking continuously.",
      "Add the melted butter gradually at first to prevent the sauce from separating.",
      "Once the sauce begins to thicken, you may add the butter more quickly.",
      "Continue whisking until the hollandaise sauce is smooth and thickened.",
      "Remove the bowl from heat and whisk in Worcestershire sauce, hot sauce, vinegar, and salt.",
      "If the sauce becomes too thick, stir in a little extra lemon juice to thin it out.",
      "Keep the bowl near the warmth of the stove but away from direct heat.",
      "Bring a wide, shallow pot of water to a gentle rolling boil and add the vinegar.",
      "Crack 3 or 4 eggs into the water and poach for 3 minutes.",
      "Use a slotted spoon to carefully remove each poached egg and place them in a bowl of room-temperature water.",
      "Check the eggs’ firmness by gently pressing them with your finger.",
      "If too soft, return them to the boiling water for another minute, then transfer back to the water bowl.",
      "Repeat this process with the remaining eggs.",
      "Heat a large frying pan over high heat.",
      "Cook the peameal bacon in batches, frying each side for 2 minutes or until thoroughly cooked.",
      "Place the cooked bacon on a plate and cover with foil or parchment paper to keep warm while cooking the rest.",
      "Lift the poached eggs from the water with a slotted spoon and set them on paper towels to drain excess moisture.",
      "To assemble, split and toast the English muffins.",
      "Top each muffin half with 2 slices of peameal bacon, a poached egg, and a spoonful of hollandaise sauce.",
      "Sprinkle chopped chives over the assembled dish as a garnish."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If the hollandaise sauce thickens too much, add a small amount of lemon juice to thin it to the desired consistency."
  }
]