Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Ingredients

1 oz. butter
4 large eggs
salt and pepper
4 tbsp single cream
parsley for garnish
toast triangles

Method

Take four individual cocotte ovenproof dishes and put a knob of butter into the bottom of each.

Carefully break an egg into each dish, season with salt and freshly milled pepper.

Spoon 1 tbsp cream over each.

Bake in the oven at 350° F for 12-20 minutes until whites are just set.

Serve straight from the oven garnished with parsley. Partner with toast triangles and butter.

Variations:

First line each dish with lightly cooked bacon rashers, cut to size; or sprinkle eggs with grated Gruyère or Dutch cheese and cook until it is meltingly golden, then top with a dusting of paprika or finely chopped parsley.

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