Scrambled eggs with pea puree
- Serves: 1
- Prep: 5 mins
- Cook: 5 mins
A soft-textured scrambled egg recipe, ideal for one of baby’s early meals and packed full of nutrition with high quality protein, vitamins and minerals from the egg, and some vitamin C and fibre from the peas. Suitable from six months.
- 1 British Lion egg
- Around 30g peas
- Knob of butter or cooking oil
- Bring a pan of water to the boil and add the peas. Cook for 2 minutes then drain, reserving a little of the cooking water, and transfer to a blender with the water.
- Beat the egg in a bowl or jug. Heat the butter in a pan and add the egg, stirring until the egg has cooked. Serve with the pea puree.
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