Scrambled eggs for babies

  • Serves: 1
  • Prep: 5 mins
  • Cook: 10 mins


  • 1 large British Lion egg
  • Knob of butter
  • Handful of frozen peas


  1. Beat one large British Lion egg in a jug until well combined.
  2. Melt a small knob of butter in a pan over a medium-low heat and pour in the beaten egg.
  3. Cook, stirring occasionally, until the egg is no longer runny and you have broken the egg into lumps.
  4. Meanwhile, bring a pan of water to the boil, and add a handful of frozen peas. Simmer for 2 minutes, then drain.
  5. Return the peas to the pan and mash or whizz in a blender.

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