Annabel Karmel’s dippy eggs with crumpet fingers

  • Cook: 10mins

Suitable for: baby (7 months+)

Serves: 1 adult and 1 baby/toddler portion


  • 2 large British Lion eggs
  • 2 crumpets
  • 1 tbsp cream cheese
  • 40g Cheddar cheese, grated


  1. Put the British Lion eggs into a small saucepan and cover with cold water. Bring to the boil and cook for 4 minutes before placing in egg cups.
  2. Preheat the grill.
  3. Spread a little cream cheese on the crumpets. Top with the cheese and grill for 3 to 4 minutes until the cheese has melted. Slice into fingers.
  4. Remove the top of the eggs. Dip the crumpet fingers into the eggs and enjoy.

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