Baby’s first boiled egg

Baby’s first boiled egg
A recipe for baby’s first boiled egg mashed with toast, ideal for baby-led weaning and full of nutrition with the egg providing high quality protein and important vitamins such as vitamin D, minerals including iodine, and omega-3 fats. Brown toast adds some carbohydrate and a little fibre. Suitable from six months.

Ingredients

  • 1 British Lion egg
  • 1 slice of brown (wheatgerm) bread
  • A little unsalted butter

Method

  1. Boil the British Lion egg for 6 minutes. Cool under cold running water and peel off the shell, set aside.
  2. Toast the bread and butter it, then cut into squares roughly into 1.5cm squares (no need to cut off the crusts).
  3. Mash up the boiled egg lightly and mix in the toast squares, allowing them to soak up a little of the yolk.

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