Annabel Karmel’s dippy eggs with crumpet fingers

  • Cook: 10mins

Suitable for: baby (7 months+)

Serves: 1 adult and 1 baby/toddler portion

Ingredients

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

Method

  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.

Click on the stars to rate this recipe:

2.8 / 5 rating (10 votes)

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